Carrot muffins with cream cheese icing

Carrot muffins with cream cheese icing


191 people made this

About this recipe: Moist fresh carrot and cinnamon spice muffins topped with a luscious, fluffy vanilla cream cheese icing. In just over 30 minutes you can get your healthy veg while tucking in to a sweet baked treat!


Serves: 12 

  • Muffins
  • 165g plain flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 200g caster sugar
  • 180ml vegetable oil
  • 1 teaspoon vanilla extract
  • 270g grated carrot
  • Icing
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 190g sifted icing sugar

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    To make muffins:

  1. Preheat oven to 180 C / Gas 4. Grease only the bottoms of a 12 cup muffin tin, or line with muffin cases. Sift together the flour, cinnamon, bicarb, baking powder and salt; set aside.
  2. Beat the eggs and sugar until frothy and lightened in colour. Stir in the oil, vanilla extract and grated carrot; fold in the flour mixture. Pour the mixture into the prepared muffin tin.
  3. Bake in preheated oven until skewer inserted in centre comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
  4. To make icing:

  5. Meanwhile beat together the cream cheese, butter, vanilla and icing sugar until fluffy. Spread icing over tops of cooled muffins and chill until ready to serve.

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