Carrot Cake Muffins

Carrot Cake Muffins

MAKES: 12 muffins | PREP TIME: 15-20 min | COOK TIME: 25-30 min


These delicious carrot cake muffins are an old favourite of ours. They are just the right amount of sweet! The grated carrots cook beautifully alongside the nuts and raisins, keeping them lovely and moist.

Carrot Cake Muffins


2 eggs
230g brown sugar
180ml sunflower oil
60g brown flour
110g plain flour
1 teaspoon bread soda
Half a teaspoon salt
1 teaspoon mixed spice
70g raisins
50g chopped walnuts (plus a few extra for decoration)
30g sunflower/pumpkin seeds
230g grated carrot

For the icing:
55g soft butter
225g icing sugar
110g Philadelphia full fat cream cheese
Drop of vanilla extract


1. Prep your ingredients:

  • Preheat your oven to 180 degrees / 160 for fan oven
  • Peel and grate the carrots
  • Line a muffin tin with 12 paper cases

2. Measure out the brown and white flour, bread soda, salt, mixed spice, walnuts and sunflower/pumpkin seeds into a large bowl and mix well.

3. Whisk the eggs and brown sugar together for a few minutes with an electric hand whisk until it becomes paler and then gradually whisk in the oil.

4. Add this to the bowl of dry ingredients, fold together gently and then fold in the grated carrots.

5. Divide the mixture between the 12 muffin cases and bake in the oven. Check the muffins after 20 minutes and then take them out after another 5-7 minutes.

6. Leave to cool and make the icing by whisking the soft butter, icing sugar, philadelphia cheese and vanilla extract together. Decorate the muffins with the cream cheese icing, walnuts and seeds and enjoy!