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Easy Carrot Cake Agave Muffins Recipe

Prep

30 mins

Bake

25 mins

Serves

30 muffins

Difficulty

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.

made using

Agave Plant Syrup

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

Step 1

Preheat oven to 180ºC. Prepare three 12-cup muffin pans with liners.

Step 2

In a large bowl, combine the agave nectar, eggs and oil; beat well.

Step 3

Next, stir in the carrots.

Step 4

In a separate bowl, combine the dry ingredients.

Step 5

Blend in the batter.

Step 6

Pour the mixture into your prepared pans.

Step 7

Fill the cups only half-way to ensure proper baking.

Step 8

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.

Step 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.

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

Serving

1

For the muffins

Agave Plant Syrup

235 g
Eggs

Large eggs

4
Rapeseed-oil

Sunflower oil

235 ml
Carrots

Carrots

Fresh, shredded

330 g
Flour

Wholemeal flour

290 g
Baking-soda

Baking soda

1 tsp
Baking-powder

Baking powder

1 tsp
Cinnamon

Cinnamon

2 tsp
Salt-table

Salt

1/2 tsp

For the icing

Butter

Butter

Softened

100 g
Cream-cheese

Soft cheese

300 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Sifted

100 g
Vanilla

Vanilla extract

1 tsp

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We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing! 

Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...

(See recipe link in bio!)
It's been bowl and cone for as long as we can remember. But now you can add bag to the list too! 

Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?

As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
5. Melt the white chocolate over a bowl of boiling water, divide it into two leaving half as it is and add 2/3 drops of food colour to the other half.
6. Once the biscuits are cool, dip one end into the white chocolate and the other side into the pink chocolate.
7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

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