Prep
30 minsBake
25 minsServes
30 muffinsDifficulty
Medium About
These delicious carrot cake muffins are made with Tate & Lyle® Agave syrup, wheat flour and chock-full of carrots! Enjoy these sweet, syrupy muffins topped with a swirl of sweet cream cheese icing.
Follow this simple 9-step carrot cake muffins recipe for the ultimate tasty treats
Preheat oven to 180ºC. Prepare three 12-cup muffin pans with liners.
In a large bowl, combine the agave nectar, eggs and oil; beat well.
Next, stir in the carrots.
In a separate bowl, combine the dry ingredients.
Blend in the batter.
Pour the mixture into your prepared pans.
Fill the cups only half-way to ensure proper baking.
Bake 22 to 25 minutes, until the centre of a muffin springs back when lightly touched.
TOP TIP
If you’re feeling creative, you could always add some nuts to this delicious carrot cake muffins recipe. Chopped walnuts or pecans would be ideal additions to these sweet treats.
For the icing, beat the butter until soft, then beat in the soft cheese, icing sugar and vanilla. Use a knife to swirl the icing on top of the cakes.
TOP TIP
Make sure you store your carrot cake muffins in an airtight container. They will last for up to 7 days in the fridge, or 3 days at room temperature. If you have frosted your muffins, we recommend storing in the fridge straight away.
Ingredients – 9 items
1
For the muffins
Agave Plant Syrup
Large eggs
Sunflower oil
Carrots
Fresh, shredded
Wholemeal flour
Baking soda
Baking powder
Cinnamon
Salt
For the icing
Butter
Softened
Soft cheese
Fairtrade Tate & Lyle Icing Sugar
Sifted
Vanilla extract
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Recipe reviews
One review
These are so good and pretty easy (lots of carrots to shred) :o) LOVE THESE!