Carrot Cake Muffins

This recipe started its life as a cake but we find it much quicker, easier and more flexible to serve our Cake O' Clock ladies muffins instead of cutting up a cake into equal portions. From this recipe we made 16 muffins.




2 cups self raising flour

1 cup brown sugar

1 teaspoon baking powder

3/4 cup coconut

1/4 cup chopped walnuts

2 teaspoons mixed spice

1/2 cup sultanas

2 cups grated carrot

3 eggs

1 cup vegetable oil

2 teaspoons vanilla essence

225gm can crushed pineapple

           - including the liquid


Cream Cheese Frosting


125gm cream cheese, at room temperature

50gm butter, at room temperature

2 1/2 cups icing sugar

1/2 teaspoon vanilla essence




Step 1:   Pre-heat oven to 180 degrees C. Line 12 cup muffin pan with muffin cases. If you have                  a second muffin pan add another 4 muffin cases as this mix will make 16 muffins. 


Step 2:  Place all the ingredients in a large bowl and mix together until well combined. Spoon                     evenly into muffin cases and bake for approximately 22 minutes, until the centres spring               back when pressed.


Step 3:  Cool on a wire rack and when cold, ice with cream cheese frosting.


Cream Cheese Frosting


Beat all the ingredients together until light and fluffy.



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