Carrot Cake Muffins

Makes 6 muffins or 12 cupcakes

These carrot cake muffins are simple to make and are good for breakfast, with a coffee or with afternoon tea. For smaller carrot cake cupcakes simply use cupcake cases.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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CAKE 

  1. Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Grate the orange rind, squeeze the juice and set both aside.
  3. Finely grate the carrot and set aside.
  4. Sieve the flour, baking powder and cinnamon into a bowl and stir to combine.
  5. Break the eggs into a large mixing bowl, add the sugar, oil, half the grated orange rind and one tablespoon of the juice. Beat together well.
  6. Mix in the prepared flour.
  7. Stir in the prepared carrot.
  8. Spoon the mixture into the muffin or cupcake cases.
  9. Bake for 25-35 minutes, depending on size.
  10. Transfer the cakes onto a wire rack and leave to cool.

TOPPING 

  1. Sieve the icing sugar into a bowl.
  2. Add the cream cheese, a teaspoon of orange juice and stir until combined.
  3. Spread the topping over the cold muffins.
  4. Sprinkle the remaining grated orange rind over the topping.

Equipment

Muffin cases or cupcake cases, 12 hole cake or muffin tray

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

25-35 minutes
I used SR flour as didn’t have plain and they came out lovely! I upscaled the ingredients by 50% and made 12 largish cupcakes. In fact my 4 year old did most of it (apart from the grating) and they were still great!
By Kat
23 Oct 2017

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