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Ciara’s Easy Carrot Cake Muffins

5 Reviews

These have been so successful with the kiddos here this week that we’ve made them twice. In my book, this absolutely counts as homeschooling!


With practice, we have learned the trick to a light muffin has been to mix the batter mixture as little as possible.

  • Serves 12
  • Cook In 20 minutes
  • Difficulty Easy
Related Tags carrot cake cream cheese easy muffins

Nutrition per serving

Calories Fat Saturates Sugars Salt Protien Carbs


For the cake batter:

  • 2 medium carrots, shredded
  • 2 medium eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 1 1/2 cups plain flour
  • 80g chopped walnuts (optional)


For the cream cheese:

  • 90g room-temperature butter (not spread)
  • 120g icing sugar
  • 180g cream cheese
  • 1 lime

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Step 1: Add the grated carrot, beaten eggs, milk and vegetable oil to a large bowl and mix gently.


Step 2: Add the sugar, salt, bicarb of soda, baking powder, chopped walnuts and flour to the wet mix and incorporate using a maximum of 15 – 18 strokes (remember the less stirring, the lighter the cake mix).


Step 3: Fill each muffin case 3/4 full and bake for 20 minutes.


Step 4: Sieve the icing sugar into a bowl. Using an electric mixer, beat the room-temperature butter and icing sugar together until their are no lumps (this may take a few minutes but your patience is worth it!). Add the cream cheese and lime zest and juice and beat for approximately another minute until all has incorporated together. Let this chill in the fridge for an hour or so, while the muffins are cooling.