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Home » Cakes

Carrot cake muffins

16/10/2022 by Judith Leave a Comment

Carrot cake muffins

Carrot cake muffins are lightly spiced individual carrot cakes, topped with a mascarpone frosting and chopped walnuts. They are perfect with a cup of tea or coffee, served as a dessert or for picnics or lunchboxes. This carrot cake muffin recipe will make around 24 muffins.

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Ingredients

For the cake:

  • 350g plain flour (all purpose flour)
  • 3 teaspoons baking powder
  • 350g light muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 eggs
  • 175ml olive oil
  • 1 teaspoon vanilla extract or vanilla essence
  • 175g carrots (about 3 carrots)
  • 75g pineapple
  • 50g walnuts
Ingredients for carrot cake muffins
Ingredients for carrot cake muffins

For the frosting

  • 250g mascarpone
  • 250g icing sugar
  • ½ teaspoon vanilla extract or vanilla essence
Mascarpone, icing sugar and vanilla essence
Mascarpone, icing sugar and vanilla essence

To decorate

  • About 2 tablespoons broken walnuts

Equipment

In addition to common kitchen utensils you will also need:

  • An electric mixer
  • A muffin tin
  • Muffin cases
Three muffins on a plate

To prepare the muffins

Start by preparing some of the ingredients:

  • Mash the pineapple using a fork.
  • Chop the walnuts into small pieces.
  • Slice the carrots, steam or boil and then mash with the back of a fork or blend using a hand blender.
Partly mashed carrots on a board
Mash the carrots with a fork or use a hand blender to purée

Weigh the flour into a large bowl. Add the muscovado sugar, baking powder, cinnamon, ginger and chopped walnuts and mix.

Break the eggs into a separate bowl and beat.

Add the beaten eggs, olive oil, vanilla essence (or extract) mashed or puréed carrots and crushed pineapple to the bowl of dry ingredients and mix well either by hand or with an electric mixer.

Add the wet ingredients to the dry ingredients
Mix well

Place muffin cases in a muffin tin. Spoon the carrot cake mixture into muffin cases finishing a few millimetres below the tops of the cases.

A tray of unbaked muffins
Spoon the mixture into the cases finishing a few millimetres below the top

Bake in the centre of the oven at 170oC, 325oF, gas mark 3 for around 20 minutes or until the tops are firm when touched. Place the tray on a wire rack for around 5 to 10 minutes before removing from the tin. Leave to cool on a wire rack. If using a 12 muffin muffin tin you will need to bake in two batches.

Freshly baked muffins
Place the tin on a wire rack for 5 to 10 minutes before removing the muffins from the tin
Undecorated carrot cake muffins on a rack
Leave the muffins to cool on a wire rack before decorating

To prepare the frosting

Place the mascarpone in a medium sized bowl and add the vanilla essence (or extract). Add the icing sugar a little at a time and beat with an electric mixer for about a couple of minutes.

Preparing mascarpone frosting
Preparing the frosting

To decorate

When the muffins have cooled, top with the frosting and add broken walnuts to decorate.

Carrot cake muffins
Muffins with frosting
Carrot cake muffins
Decorated carrot cake muffins

Tips

  1. The muffins can be stored in an airtight container for a couple of days in a cool room. If you wish to store them for up to 4 days I recommend they are stored in an airtight container in the fridge and then taken out and brought to room temperature before serving. The muffins can also be frozen, either with or without the frosting.
  2. If you wish to use self raising flour in instead of plain flour then omit 2 teaspoons of baking powder, ie, use 1 teaspoon instead of 3 teaspoons.
  3. Either fresh or tinned pineapple can be used to make these muffins.
Double chocolate banana muffins

You may also like to try double chocolate banana muffins, which are delicious served either hot or cold.

Carrot cake muffins

Carrot cake muffins

Carrot cake muffins are lightly spiced individual carrot cakes, topped with a mascarpone frosting and chopped walnuts. They are perfect with a cup of tea or coffee, served as a dessert or for picnics or lunchboxes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Snack
Cuisine American, British
Servings 24
Calories 285 kcal

Ingredients
 
 

For the muffins

  • 350 g flour
  • 3 teaspoon baking powder
  • 350 g light muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 eggs
  • 175 ml olive oil
  • 1 teaspoon vanilla extract
  • 175 g carrots
  • 75 g pineapple
  • 50 g walnuts

For the frosting

  • 250 g Mascarpone
  • 250 g icing sugar
  • ½ teaspoon vanilla extract

To decorate

  • 2 tablespoon chopped walnuts

Instructions
 

To prepare the muffins

  • Mash the pineapple using a fork. Chop the walnuts into small pieces. 
  • Slice the carrots, steam or boil and then mash with the back of a fork or blend using a hand blender.
  • Weigh the flour into a large bowl. Add the muscovado sugar, baking powder, cinnamon, ginger and chopped walnuts and mix. 
  • Break the eggs into a separate bowl and beat. 
  • Add the beaten eggs, olive oil, vanilla essence (or extract) mashed or puréed carrots and crushed pineapple to the bowl of dry ingredients and mix well either by hand or with an electric mixer. 
  • Place muffin cases in a muffin tin. Spoon the carrot cake mixture into muffin cases finishing a few millimetres below the tops of the cases.
  • Bake in the centre of the oven at 170oC, 325oF, gas mark 3 for around 20 minutes or until the tops are firm when touched. Place the tray on a wire rack for around 5 to 10 minutes before removing from the tin. Leave to cool on a wire rack. Bake in two batches if you are using a 12 muffin muffin tin.

To prepare the frosting

  • Place the mascarpone in a medium sized bowl and add the vanilla essence (or extract). Add the icing sugar a little at a time and beat with an electric mixer for about a couple of minutes. 

To decorate

  • When the muffins have cooled, decorate with the frosting and chopped walnuts.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 24mgSodium: 75mgPotassium: 81mgFiber: 1gSugar: 25gVitamin A: 1386IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keyword Cake, Muffins
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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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