Carrot cake muffins

Carrot cake muffins




  • 3 cups grated carrots
  • 2 cups (400g) brown sugar
  • 2 cups (300g) self-raising flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 1/2 cups (375ml) vegetable oil
  • 4 eggs
  • 1 cup chopped walnuts (optional)


  • 1 pkt (250g) cream cheese
  • 1 cup (150g) icing sugar
  • 1 cup dried apricots
  • 8 green snake lollies (cut 1/4 off each one and then split the remaining 3/4 down the middle a little way to make the green stalk of a carrot top).


Preheat oven to 180°C (160°C fan-forced). Line a 12-cup muffin pan with muffin liners and set aside.

Peel and grate the carrots, and set aside.

In a bowl combine sugar, flour, spices and oil into a large bowl. Add eggs, one at a time, stir in carrots and walnuts (optional) and combine until all ingredients are moist.

Bake for 20-30 minutes or until skewer comes out clean. Leave to cool in the pan for 5 minutes and then cool further on a wire rack.

In a bowl using a mixer, beat the cream cheese until smooth and then gradually add the icing sugar until light and fluffy. Spread over cooled muffins.

Roll apricots into a carrot shape and place on top . Then add a snake piece to create a stalk.

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Serving Suggestions


  • The oil in this recipe must be tasteless so please use a neutral oil like vegetable oil and not olive oil.
  • You need to mix this recipe until the ingredients are just moist. If you over-mix muffins they become tough in texture.
  • This recipe was created by Cassandra Neave for the Kidspot Kitchen Instagram competition.

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