Carrot Cake Muffins

carrot cake muffins

Carrot Cake Muffins; fluffy cinnamon-spiced muffins laced with grated carrot, chopped walnuts and sweet raisins, drizzled with a quick vanilla icing! Who said you can’t have cake for breakfast?

 

Apparently it’s not really a societal norm to eat cake for breakfast. It is merely a habit of fellow food bloggers and glorious rebels who simply don’t give a damn.

carrot cake muffins

This fact irks me. (Yes I just said “irks,” deal with it.) It’s about time we found a way to turn all the delight of cake into the kind of food we can eat without judgment at our desks at 8am on a Thursday morning.

These Carrot Cake Muffins are an ideal hybrid of breakfast and dessert. Big and ugly but still highly tempting. These fluffy spiced muffins are crammed full of chunky toasted walnuts, sweet carrot and chewy raisins, and drizzled with a quick vanilla icing. Raisin haters, you can leave them out if you must.

carrot cake muffins

Carrot cake has always been viewed as a big of an old-fashioned favourite, a cake born form impoverished need, and full of ingredients that can make some people raise an eyebrow. Adding vegetables to cakes can lend a subtle sweetness and valuable moistness, it’s not just to sneak nutrients into children!

carrot cake muffins

I, like many other Brits, am still a firm lover of carrot cake, and I believe it deserves more recognition than it gets. It isn’t the prettiest cake, it isn’t the most fashionable cake, and it certainly isn’t the most jaw-droppingly-indulgent cake. However, it always comes out of the oven moist, rich with a blend of cosy sweet spices, and often slathered with tangy cream cheese frosting.

Did I make these muffins just because I didn’t have cream cheese to make a proper big carrot cake with? Maybe. Was the result delicious and worth sharing anyway? Definitely.

carrot cake muffins

Regardless of how they came about, these Carrot Cake Muffins are just straight-up tasty. They are also very easy to make, and their bumpy appearance is very forgiving for baking novices! Not looking too appealing? Get that vanilla drizzle on.

I recently took these into work for a charity bake sale – along with my McVitie’s Chocolate Digestive Cupcakes – and I was really pleased to see that  they were popular. For a full list of ingredients and a recipe to make these yummy Carrot Cake Muffins, simply scroll to the bottom of the post!

carrot cake muffins

You’ll need to start by preheating your oven and lining a 12-hole muffin tin with paper, foil or silicone muffin cases.

In a large bowl, measure out the flour, baking powder, bicarbonate of soda, spices, sugar and salt, and whisk together.

Use a box grater to grate/shred your carrot into the bowl.

Add in your nuts and raisins, and stir it all around to coat everything in the dry ingredients mix.

In a separate bowl or large jug, whisk together the milk, oil and egg until combined.

Pour the liquid mixture into the dry mixture and stir gently until everything is just combined. You don’t want to overmix as this can lead to dense, heavy muffins! (Trust me, I tend to learn by experience…)

Using a large spoon or ice cream scoop, spoon the batter into 9-12 muffin cases, depending on how large you would like your muffins to be.

Bake in the oven until well risen and springy to the touch.

Once baked, remove from the oven and allow the muffins to cool for 10 minutes in their tin before removing and cooling completely on a wire rack.

To decorate, feel free to dust over some icing sugar, or mix some icing sugar with a little bit of water and 1 tsp vanilla extract, and drizzle over the muffins messily. Drizzles improve EVERYTHING.

carrot cake muffins

Now sink your teeth in!

Scroll down to find the full recipe to make these Carrot Cake Muffins.

 

If you make these muffins, let me know in the comments below, or hit me up on any social media!

Carrot Cake Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins

carrot cake muffins

Carrot Cake Muffins; fluffy cinnamon-spiced muffins laced with grated carrot, chopped walnuts and sweet raisins, drizzled with a quick vanilla icing! Who said you can't have cake for breakfast?

Ingredients

  • 250g (2 cups) plain flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 100g (½ cup) dark soft brown sugar
  • Pinch of salt
  • 2 small or 1 medium/large carrot
  • Handful of walnuts or pecans
  • Handful of raisins
  • 200ml (¾ cup) full fat milk
  • 75ml (⅓ cup) vegetable or olive oil
  • 1 large egg
  • 150g (1 ½ cups) icing sugar to decorate (optional)
  • 1 tsp vanilla extract to decorate (optional)

Instructions

  1. Preheat your oven - 190°C / 170°C fan / 375ºF / gas mark 5 – and line a 12-hole muffin tin with paper, foil or silicone muffin cases.
  2. In a large bowl, measure the flour, baking powder, bicarbonate of soda, spices, sugar and salt, and whisk together.
  3. Use a box grater to grate/shred your carrot into the bowl.
  4. Add in your nuts and raisins, and stir around to coat everything in the dry ingredients mix.
  5. In a separate bowl or large jug, whisk together the milk, oil and egg until combined.
  6. Pour the liquid mixture into the dry mixture and stir gently until everything is just combined. You don’t want to overmix as this can lead to dense, heavy muffins!
  7. Using a large spoon or ice cream scoop, spoon the batter into 9-12 muffin cases, depending on how large you would like your muffins to be.
  8. Bake in the oven for 20-25 minutes or until well risen and springy to the touch.
  9. Once baked, remove from the oven and allow the muffins to cool for 10 minutes in their tin before removing and cooling completely on a wire rack.
  10. To decorate, feel free to dust over some icing sugar, or mix 150g of icing sugar with a little bit of water and 1 tsp vanilla extract, and drizzle over the muffins messily.
  11. Enjoy!

Notes

*MAKE IT DAIRY FREE: Swap out the full-fat milk for a dairy free alternative such as oat milk or cashew milk (almond milk may be too watery!).

*MAKE IT VEGAN: Swap out the full-fat milk for a dairy free alternative, and replace the egg with a flax egg.

*MAKE IT GLUTEN FREE: Swap out the flour for a gluten-free blend, adding an extra 2 tbsp of milk to the mix to account for any dryness.

http://maverickbaking.com/carrot-cake-muffins/

 

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