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Carrot Cake Muffins

Posted by Kady O Connell on

Carrot Cake Muffins

These muffins are so delicious and must be healthy if there are carrots in them.. right?! That's what we will tell ourselves anyway ;)

Makes: 12-16

Muffin Ingredients:

  • 125 g soft brown sugar
  • 125 g Kerrygold butter
  • 2 large free-range eggs
  • 225 g plain flour
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Pinch salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ orange juice and zest
  • 200 g carrots
  • 75 g walnuts , plus extra to sprinkle

Icing Ingredients:

Method:

  1. Preheat the oven to 200ºC. Line your cupcake trays with paper cases.
  2. Beat the sugar and butter together. Fold in the flour, spices, baking soda and powder. Grate in the orange zest and juice, then add a pinch of sea salt.
  3. Coarsely grate the carrots and chop the walnuts, then fold into the batter.
  4. Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
  5. Beat the butter and icing sugar together. Add in the cream cheese. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.