Carrot Cake Agave Muffins
Carrot Cake Agave Muffins

Carrot Cake Agave Muffins

Delicious muffins made with Tate&Lyle ® Agave syrup, wheat flour and chock-full of carrots!


30 Muffins


30 mins


25 mins


  • 1 cup
  • 4 large eggs
  • 1 cup Sunflower oil
  • 3 cups Fresh Carrots (shredded)
  • 2 & 1/4 cups Wholemeal flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Salt

For the icing

  • 100g butter, softened
  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract


  1. Preheat oven to 180ºC. Prepare three 12-cup muffin pans with liners.
  2. In a large bowl, combine agave nectar, eggs and oil; beat well.
  3. Stir in carrots.
  4. In a separate bowl, combine dry ingredients.
  5. Blend in batter.
  6. Pour into prepared pans.
  7. Fill cups only half-way to ensure proper baking.
  8. Bake 22 to 25 minutes, until the center of a muffin springs back when lightly touched.
  9. 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.