Carrot Cake Agave Muffins
Carrot Cake Agave Muffins

Easy Carrot Cake Agave Muffins Recipe

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.

YIELDS

30 Muffins

PREPARATION

30 mins

COOKING

25 mins

INGREDIENTS

  • 1 cup
  • 4 large eggs
  • Tate & Lyle® Agave syrup
  • 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

HOW TO MAKE THIS RECIPE

HOW TO MAKE THESE EASY CARROT CAKE MUFFINS

Follow this simple 9-step carrot cake muffins recipe for the ultimate tasty treats.

  1. Preheat oven to 180ºC. Prepare three 12-cup muffin pans with liners.
  2. In a large bowl, combine the agave nectar, eggs and oil; beat well.
  3. Next, stir in the carrots.
  4. In a separate bowl, combine the dry ingredients.
  5. Blend in the batter.
  6. Pour the mixture into your prepared pans.
  7. Fill the 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.

CHEF'S 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.
  • 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.