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Carrot Cake Muffins

You Will Need:

Makes 18 Carrot Cake Muffins.

  • 200g of your lovely homegrown carrots grated.
  • 150ml of olive oil.
  • 200g of self-raising flour sieved.
  • 200g of light brown sugar.
  • 200g of softened unsalted butter.
  • 90g of raisins
  • 4 eggs.
  • ½ a teaspoon of bicarbonate soda.
  • 2 teaspoons of cinnamon.
  • ½ a teaspoon of mixed spice.
  • ½ a teaspoon of nutmeg.
  • A pinch of salt.
  • For the icing you will need…
  • 150g of softened unsalted butter.
  • 300g of icing sugar.
  • 200g full fat cream cheese.
  • ½ a lemon zested.

How To Make:

Preheat the oven to gas mark 4, 180 degrees in an electric oven or 160 degrees in a fan-assisted oven.

In a bowl mix together the flour, sugar, cinnamon, mixed spice, nutmeg, bicarbonate of soda and a pinch of salt. Add the oil and softened butter, mix until you have a smooth batter. Add the eggs, one at a time and mix until you have a smooth consistency. Add the raisins and mix. Add the carrot, a handful at a time and mix equally through the batter.

Divide the batter between 18 muffin cases and cook for 20 minutes or until when skewered with a knife it comes out clean free of batter. Allow to cool and make the icing.

To make the icing, beat the sugar into the butter with an electric whisk until it is smooth in consistency. Add half the soft cheese and lemon zest and beat again, then add the remaining soft cheese and beat until smooth. Once the muffins are cool, ice and enjoy!