• Carrot Cake Muffins

    Carrot Cake Muffins


    • 300g dark muscovado sugar
    • 3 eggs
    • 300ml sunflower oil
    • A few drops vanilla essence
    • 300g plain flour
    • Pinch of salt
    • 1 teaspoon mixed spice
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 300g grated carrots

    For the topping:

    • 30ml double cream
    • 50g white chocolate
    • 300g cream cheese
    • 125g icing sugar
    • 50g pumpkin seeds



    1. Preheat the oven to 180ºC
    2. Mix the sugar and eggs together until smooth and pale. Add the vanilla.
    3. Gradually add the oil and mix until fully incorporated.
    4. Sieve in all the dry ingredients and stir until combined
    5. Lastly add the grated carrot and mix again.
    6. Place into muffin cases and bake for about 20 minutes in the preheated oven.
    7. Allow to cool before putting on the cream cheese topping

    How to make the topping

    1. Heat the double cream in a pan over a low heat, add the white chocolate and stir until it has melted. Allow to cool.
    2. In a separate bowl whisk together the cream cheese and the icing sugar
    3. Combine the cream cheese mixture with the white chocolate.
    4. Spoon onto the cooled muffins and sprinkle the tops with the pumpkin seeds