Pic of Carrot muffins with orange topping

Carrot muffins with orange topping

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Carrot muffins with orange topping

Pudding & Cake Serves 4 40 min
Based on a classic carrot cake recipe, these muffins are great for lunchboxes, picnics and afternoon tea. They're easy enough to get kids involved in the cooking. The orange icing is a nice, zingier twist on the traditional plain cream cheese.


  • 125g unsalted butter, cut into small pieces; softened at room temperature
  • 125g soft brown sugar
  • 2 eggs
  • 125g self raising flour, sifted
  • ½ tsp nutmeg, grated
  • ½ tsp ground cinnamon
  • 150g carrot, grated
  • 30g walnuts, chopped
  • 30g sultanas
  • 250g cream cheese
  • 125g icing sugar
  • 1 tsp orange zest
  • 1 tsp orange juice
Image of Carrot muffins with orange topping


Prep time: 15 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Lightly grease a muffin tin or line with muffin cases.
  • Step 2

    In a large bowl beat the butter and sugar together. Continue mixing and slowly add the eggs one at a time until fully combined.
  • Step 3

    Gradually add the flour, nutmeg and cinnamon. Mix in the grated carrot, walnuts and sultanas. Fill each muffin case full.
  • Step 4

    Bake for 20-30 minutes until they have risen and bounce back when lightly pressed. (If you insert a skewer it should come out clean). Cool on a wire rack.
  • Step 5

    For the topping mix the cream cheese, icing sugar, orange zest and juice in a bowl. Cool slightly before spreading over the top of each muffin.

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