Carrot muffins with cream cheese icing

    35 min

    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!

    217 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (197)


    Really nice muffin. Simple and tasty. I replaced all the oil with applesauce. I also substituted some whole wheat flour for the white flour. These are great even without frosting.  -  03 Apr 2008  (Review from Allrecipes US | Canada)


    I haven't tried the original, but like others, changed some things to make a little more healthy -- and the group I served them to tonight LOVED them. Thanks for posting the original recipe -- it was a great starting point!!!! I used half all-purpose flour and half high-altitude whole wheat flour (I tried all whole wheat earlier and they were too dense) added a little more cinnamon, plus 1/4 teaspoon nutmeg Used a little less sugar I replaced the oil with nearly a cup of applesauce I added about 1/4 cup of golden raisins I used muffin liners and sprayed them with non-stick spray. I had to cook the muffins about 25 minutes (I don't know if it's because of the altitude 6,000+ or because of applesauce). I used one batch of frosting to do nearly two dozen muffins (don't like it too sweet).  -  16 May 2008  (Review from Allrecipes US | Canada)


    YUM! i followed the recipe exactly, & i really luved how these turned out! my dad said that they were "dang good", & my mom said she "really liked them". (i made 'em 'cause i had to stop my mom from buying a pack of four from the store, & was buying carrots anyway(she really likes stuff w/ carrots in 'em).(i like to bake alot) ya sure, the pack of four at the store has 4 bigger ones, but this recipe made 12 smaller ones-amount totally makes up for size. i even was able to use my dessert decorator to use to put the icing on them-quite a bit of fun using that thing. i was kinda worried that the icing would be too thick, but luckily it came out fairly nice(out of the decorator). i will SOOO make these again!!!! DELICIOUS!  -  11 Feb 2008  (Review from Allrecipes US | Canada)