Carrot Cake Muffins

You are going to LOVE these easy Carrot Cake Muffins, especially when they are covered in cream cheese icing!

Aside from Orange and Almond Cake, Carrot Cake (with cream cheese icing of course!) is the one cake I can’t resist ordering whenever I’m out.  Although it’s obviously a guilt indulgence, I can somehow justify it to myself because it has veggies in it!  I decided to make a batch of these easy Carrot Cake Muffins earlier this week to take with us on a playdate, but as you can see Mr 4 was very eager to try them out first!

I also thought these Carrot Cake Muffins would be perfect to photograph on this gorgeous bamboo Easter Bunny Board that we excited to be gifted by Sweetheart Creative (you can check them out here) and I think I might just have to make another batch of these muffins to leave out for the Easter Bunny in a few weeks time!

While I just had to add a generous swirl of cream cheese frosting to these Carrot Cake Muffins, you can also leave them bare which then makes them freezer friendly and also perfect for school lunchboxes.  Also, if you want to pack them with even more flavour, try adding ½ cup of finely chopped walnuts to the mixture.

If you are like me and can’t resist Carrot Cake, you also REALLY need to try my Carrot Cake Slice and my Carrot, Raisin and Quinoa Cakes!

Carrot Cake Muffins

These easy Carrot Cake Muffins with Cream Cheese Icing are a great afternoon tea treat, as they are as simple to make, freezer friendly (when un-iced) and are also perfect for Easter! Thermomix instructions also included.

3.96 from 22 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 24

Calories 41 kcal

Ingredients

  

1x2x3x

• ▢ 2 ½ cups 375g self-raising flour
• ▢ ¾ cup 185g milk
• ▢ 1 egg
• ▢ 125 g butter
• ▢ ¾ cup 130g brown sugar
• ▢ ½ cup 90g sultanas
• ▢ 1 teaspoon mixed spice
• ▢ 1 teaspoon vanilla extract
• ▢ 175 g carrot - approximately 2 carrots
• ▢ Cream Cheese Icing
• ▢ 100 g cream cheese - softened
• ▢ 75 g butter - softened
• ▢ 2 teaspoons lemon rind - finely grated
• ▢ 1 ¼ cups 190g icing sugar mixture

Instructions

 

• Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 12 hole muffin tins with paper cases.
• Place the butter into a microwave safe bowl and cook for 30 second spurts until melted. Set aside until needed.
• Grate the carrots into a large bowl and add the self raising flour, brown sugar, sultanas and mixed spice and lightly stir to combine.
• Make a well in the centre of the dry ingredients and add the milk, egg, vanilla extract and melted butter and mix until just combined. Spoon the mixture into the prepared muffin tins until the are approximately ½ full.
• Place the muffin trays into your preheated oven and bake for 20 minutes or until they are golden and cooked through when tested with a skewer.
• Let the Carrot Cake Muffins cool in the tins for 10 minutes before carefully transferring to a wire rack to completely cool.
• To make the cream cheese icing, place the softened cream cheese, soft butter and lemon rind into the bowl of an electric mixer and mix on a medium speed until the mixture is light and fluffy.
• Add the icing sugar mixture and mix again on a medium speed until combined. Use a spatula to add a light coating of cream cheese icing to each cupcake. If you would like to pipe the icing onto the cupcakes like I have done, you will need to double the cream cheese icing mixture.

Notes

These Carrot Cake Muffins are freezer friendly when un-iced.
Store iced muffins in an airtight container in the fridge.
The cream cheese icing recipe above makes enough icing to cover the muffins when using a spatula, if you want to pipe the icing onto the muffins like as pictured, simply double the cream cheese icing recipe.

Nutrition

Serving: 0gCalories: 41kcalCarbohydrates: 0.1gProtein: 0.3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 36mgPotassium: 5mgFiber: 0.01gSugar: 0.04gVitamin A: 140IUVitamin C: 0.02mgCalcium: 3mgIron: 0.05mg

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Thermomix Carrot Cake Muffins Recipe

1. Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 12 hole muffin tins with paper cases.
2. Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
3. Add the carrots (which have been cut into quarters) and blitz for 3 seconds, speed 6 to grate.
4. Scrape down the sides of the bowl and add the self raising flour, brown sugar, mixed spice, milk, egg and vanilla extract  and mix for 10 seconds on speed 5 to combine.
5. Scrape down the sides of the bowl and add the sultanas and mix for a further 5 seconds, speed 4 to combine. Spoon the mixture into the prepared muffin tins until the are approximately ½ full.
6. Place the muffin trays into your preheated oven and bake for 20 minutes or until they are golden and cooked through when tested with a skewer.
7. Let the Carrot Cake Muffins cool in the tins for 10 minutes before carefully transferring to a wire rack to completely cool.
8. To make the cream cheese icing, place the softened cream cheese, soft butter and lemon rind into the bowl into your Thermomix bowl and mix for 30 seconds, speed 3 to combine, or until it’s smooth and creamy. Please note it may take longer to achieve a smooth consistency if your butter and/or cream cheese is still quite cold.
9. Scrape down the sides and place the butterfly attachment in place.  Add the icing sugar mixture to your Thermomix bowl and mix for 30 seconds, speed 3 to combine. If your mixture is still a little ‘lumpy’ simply mix for a further 30 seconds, speed 3.
10. Use a spatula to add a light coating of cream cheese icing to each cupcake. If you would like to pipe the icing onto the cupcakes like I have done, you will need to double the cream cheese icing mixture.

For more yummy cake recipes, grab you copy of our Cakes for Every Occassion eBook, also available in a Thermomix version.