Carrot cake muffins with cream cheese icing

If i was going to eat one cake for the rest of my life it would be carrot cake. I love everything about this cake recipe and it makes my kitchen smell delicious. This recipe isn’t what I would call “healthy” but its so tasty I didn’t want to change it as of yet. 

Makes 12


  • 125 g soft brown sugar
  • 125 ml melted coconut oil 
  • 2 large free-range eggs
  • 225 g plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon all spice 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 orange (juiced, zest half of the orange skin and peel the other half with a zester into thin strips for topping) 
  • 200 g grated carrots
  • 200 g cream cheese
  • 110 g icing sugar



  1. Turn your oven to 180′ (fan) and line your muffin tray with muffin cases.
  2. In a large mixing bowl cream the sugar and eggs together, add in the coconut oil and orange zest. Then fold in the flour, spices & carrot.
  3. Using an ice cream scoop or a dessert spoon, scoop the batter into the muffin cases and then bake for about 20 minuets. Poke with a skewer and if it comes out clean they are done. Remove for the oven and cool on a rack.
  4. Beat the sugar and cream cheese together and spread over the cooled muffins. Or use an icing bag to pipe it over the muffins. Top with orange zest.  

Leave a Comment

Your email address will not be published. Required fields are marked *