Easy Carrot Cake Agave Muffins Recipe

Easy Carrot Cake Agave Muffins Recipe

Categories:

Breads & Muffins
afternoon tea
light plates
lunch
snacks
autumn
summer
picnics
weekend
agave
Yields
30 Muffins
PREPARATION
30 mins
COOKING
25 mins
Ingredients
  • 1 cup (235g) Tate & Lyle® Agave syrup
  • 4 large eggs
  • 1 cup (235ml) sunflower oil
  • 330g fresh carrots, shredded
  • cups 2 1/4 cups (290g) wholemeal flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon 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.