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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