Carrot cake muffins recipe
Created by The Tesco Recipes team
These easy bakes are packed full of classic carrot cake flavours, including a delicious cream cheese frosting! You can top with crunchy walnuts, if you like.
See method- Serves 12
- Takes 35 mins, plus cooling
- 352 calories / serving
Ingredients
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp mixed spice
- 200g grated carrot
- 150ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 175g dark brown soft sugar
- zest of 1 orange
For the icing
- 100g unsalted butter, softened
- 100g icing sugar
- 150g low-fat cream cheese
- 1 tbsp freshly squeezed orange juice
- 12 walnuts (optional)
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Shop ingredientsEach serving contains
- Energy
- 1470kJ 352.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 24g
of the Reference intake
Carbohydrate 35.6gProtein 4.3gFibre 1.5g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C fan. Line a muffin tray with 12 muffin cases.
- In a large bowl, sift together the dry ingredients. Stir through the carrot until coated.
- Whisk together the oil, eggs, vanilla and sugar until combined. Stir in the orange zest, then pour the wet ingredients into the dry, folding until just combined, being careful not to overmix.
- Divide the mix between the muffin cases and bake for 20-25 mins until golden and a skewer comes out the middle clean. Allow the muffins to cool for 5 mins, then transfer to a wire rack to cool completely.
- While the muffins bake, make the icing by whipping the butter with the half the icing sugar. Beat in the remaining icing sugar, then the cream cheese and orange juice until combined. Chill in the fridge for 20 mins while the cakes cool.
- Spread the icing over the cooled muffins and top with a nut to serve.
- Tip: Use lemon zest and juice instead or orange for a zingier flavour.
- See more Baking recipes
