We love carrots, so why not have them in muffins too? These carrot cake muffins are a delicious snack that are full of flavour and veggies!
Makes: 12
Prep: 15 mins Cook: 20 mins
Ingredients
Muffins
- 3 eggs
- ½ cup brown sugar
- ¼ cup extra virgin olive oil
- ½ cup milk
- 1 cup wholemeal self raising flour
- 1/3 cup plain flour
- 1 1/3 teaspoon bi-carb soda
- 1 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 2 cups grated carrot
- ½ cup chopped nuts or seeds (walnuts, almonds, pecans), extra for decorating
- 1/3 cup sultanas
- 1 teaspoon vanilla essence
Icing
- 125g cream cheese
- 1 teaspoon vanilla
- 2 tablespoons butter
- ½ lemon, juiced
- 1 teaspoon lemon zest
- 3 tablespoons maple syrup or honey, or more to taste
Directions
- Grease a muffin tray with butter or oil or use 12 cupcake cases
- Preheat oven to 180°C
- Beat eggs and sugar until frothy
- Mix in oil, milk and vanilla essence
- Add in flours, bi-carb soda and spices and mix until just combined
- Fold in carrot, nuts and sultanas
- Bake for 25 mins, test with skewer they are cooked through
- Allow muffins to completely cool before icing
- Combine all icing ingredients in a bowl and stir until smooth, adjust icing to your liking by adding more lemon zest, lemon juice or honey
- Use a spatula to spread icing onto muffins
- Sprinkle with extra nuts, seeds, grated carrot and more lemon zest if you wish
Notes
Try adding other vegetables, such as making them half carrot and half zucchini.
