Carrot Cake Muffins

I have a confession. I've never made carrot cake before! It just kind of slipped through the net, so when Lowen came home from nursery asking to make it I thought it was about time I got grating. We decided to make individual muffin size carrot cakes so we could ice half and leave the other half plain so Rory could enjoy them too (you'll need to double the icing quantities if you want to ice them all).


| Serves: MAKES 10 | Prep Time: 20 Minutes | Cook Time: 22 Minutes  | Total Time: 42 Minutes |


  • 175g brown muscovado sugar  
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 4 carrots, grated
  • 50 ml Milk
  • icing:
  • 50g butter, softened
  • 150g soft cheese
  • 50g icing sugar , sifted
  • Squeeze orange juice


  • Step 1: Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases.
  • Step 2: In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, cinnamon and orange zest. Whisk together the eggs, milk and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
  • Step 3: For the icing, beat the butter until really soft, then beat in the soft cheese and icing sugar and finally a little orange juice. Use a palette or cutlery knife to swirl the icing on top of the cakes.

| Author: Beth Sachs | Date:  30th August 2010 |

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