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Spiced Carrot Cake Muffins
Australian carrot cake muffins with cream cheese glaze and walnuts. Grating the carrot finely rather than coarsely lets it disappear into the batter for an even crumb instead of leaving stringy pockets.
Total time
37 min
Prep
15 min
Cook
22 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
2 cupsself-raising flour
1 tspcinnamon
1/2 tspnutmeg
1/2 tspmixed spice
3/4 cupbrown sugar
2eggs
3/4 cupvegetable oil
1 tspvanilla extract
2 cupscarrots, grated
3/4 cupwalnuts, chopped
100gcream cheese for glaze
1 cupicing sugar for glaze
1 tbspmilk for glaze
Instructions
1
Mix flour, spices and brown sugar.
2
Beat eggs, oil and vanilla. Fold into dry.
3
Stir in carrot and walnuts.
4
Fill 12 muffin cases. Bake at 180°C for 20-22 minutes.
5
Make glaze: beat cream cheese with icing sugar and milk. Drizzle over cooled muffins.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1110
Protein
16.9g
Fat
73.2g
Carbs
104.1g
Fiber
8.6g
Sodium
505mg
Reviews
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★★★★★
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