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Carrot cake muffins

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Whisk the brown sugar, oil, melted butter, eggs and milk in a large bowl until smooth. Add the grated carrot with the chopped walnuts and dates, and the zest of 1 orange. Mix with a wooden spoon. Then add the flour, cinnamon and baking powder, and lightly fold in. DON'T OVER MIX (should be slightly lumpy).
  • Place patty cases in a 12-hole muffin tray and spoon in the muffin mixture. Then cook in the oven for 20-25 mins until a skewer comes out clean. Cool in the tray and turn out onto a rack.
  • When the muffins are cold, combine the cream cheese and honey with the remaining orange zest using a metal spoon. Then spread on top of the muffins and serve.
  • from Olive magazine

Ingredients

  • 100 gm brown sugar
  • 75 ml canola oil
  • 50 gm unsalted butter, melted
  • 3 large eggs
  • 2 tbsp milk
  • 175 gm coarsely grated carrot
  • 75 gm walnuts, chopped
  • 75 gm dates, finely chopped
  • grated rind of 2 oranges
  • 175 gm self-raising flour, sifted
  • ½ tspn ground cinnamon
  • 1 tspn baking powder
  • 300 gm soft cream cheese, eg. mascarpone
  • 2 tbsp honey

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm