Carrot cake muffins

Carrot cake muffins

45 min
Our carrot cake muffin recipe combines warm spices and sweet carrots in a delicious snack. They're topped with a decadent blend of smooth and citrusy skyr, cream cheese and honey: a touch of light indulgence. With edible flowers as a garnish, they're not just tasty but also a feast for the eyes. Perfect as an on-the-go snack or anytime treat, these carrot cake muffins stand out with their soft texture and rich flavour.
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https://www.arlafoods.co.uk/recipes/carrot-cake-muffins/

Instructions

  • Preheat your oven to 200 °C (conventional oven).
  • Place the eggs, bananas and dates in a food processor and blend on the fastest speed for about 30 seconds.
  • Put the mixture in a bowl and add the carrots, ginger and rapeseed oil.
  • Mix the flour, baking powder and cardamom together and sprinkle it through a sieve into the batter along with the salt.
  • Grease a metal muffin tin with 12 holes and scoop in the batter.
  • Bake the muffins in the centre of the oven until golden (approx. 30 minutes). Let them cool on a baking tray.
  • Scoop the skyr into a coffee filter and place in a sieve. Let it drain for about 1 hour.
  • Combine the skyr, cream cheese and other ingredients. Chill the topping for about 30 minutes and place in a piping bag with a star tip.
  • Pipe the skyr topping onto the muffins, decorate and serve.
Enjoy!
Storage tip

Let your carrot cake muffins cool completely before storing to keep them tasting fresh. Keep them in an airtight container at room temperature for a convenient snack that stays moist for up to three days. For longer storage, place them in the fridge where they'll remain tasty for up to five days.

Storage tips

This recipe is also great for freezing. You can either wrap your muffins individually or place them in a container inside a freezer bag. This method keeps their texture and flavour intact for up to three months. When it's time to enjoy them, simply thaw the muffins at room temperature or warm them in the microwave for 30 seconds.

Questions about carrot cake muffins

Effortlessly create a batch of our delicious carrot cake muffins with our proven recipe. Curious about the best techniques to grate carrots or locking in moisture? Our FAQ section answers these common questions and more to help you make perfect muffins every time.

What is the best way to grate carrots for muffins?
For muffins with a perfect texture, grate fresh whole carrots using the fine side of a box grater. This method ensures the carrots are moist and finely textured, allowing them to blend well with the muffin batter. Store-bought, pre-grated carrots are often too dry and coarse, which can affect the muffins' consistency. If you want the carrots to be very fine, using a food processor or blender is a good option. For a more hands-on approach, you can use a vegetable peeler to make short peels that are ideal for baking. This takes a bit more time but gives you control over the size of the carrot pieces. You can also use a grating attachment on your food processor for quick and even grating. Remember, fresh carrots are key for moist and fluffy muffins.
Can I bake these carrot cake muffins as a loaf instead?
Definitely! Start by heating your oven to a lower temperature than for muffins (around 160-180 °C) as a loaf takes longer to bake. Pour the batter into a greased and lined 20x10 cm loaf pan and bake for 40-55 minutes. To check if it’s done, insert a toothpick in the centre; if it comes out clean, your loaf is ready.
How can I keep my carrot cake muffins moist
If you feel that your carrot cake muffins are on the dry side, mix a tablespoon of skyr into your next batter. This will add an extra amount of moisture for soft muffins, while also bringing a light tangy taste that pairs well with the sweet carrots and spices.

Ingredients

Wholemeal wheat flour
175 g
Eggs
3
Bananas
2
Dates without stones
15
Coarsely grated carrots
3
Fresh ginger, finely grated
2 tbsp
Rapeseed oil
1 tbsp
Baking powder
2 tsp
Ground cardamom
1 tsp
Coarse salt
¼ tsp
Skyr topping
Arla® Skyr natural
200 ml
Cream cheese
200 g
Honey
2 tbsp
Lemon zest
2 tsp
Freshly squeezed lemon juice
2 tsp
Garnish
Edible flowers
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Let the muffin batter rest for improved texture

To create muffins with a soft interior and a high rise, let the batter sit at room temperature for about an hour before you bake. This break relaxes the gluten, leading to a softer muffin. It also allows the baking powder and baking soda to do their work, essential for a lofty muffin top. Be careful not to let the batter sit for more than 90 minutes though, as this can lead to uneven baking. If you're pressed for time, even a 30-minute rest will enhance your muffins.

Master the skyr and cream cheese topping

Take your time when whisking the skyr and cream cheese, making sure it’s silky smooth before adding the honey, lemon zest and juice. This will ensure a topping that's rich but balanced, enhancing the muffins' sweetness while keeping it lightly indulgent. Serve the topping cold, giving it a final whisk after chilling to ensure it stays smooth.

Edible flowers you can use for decoration

Give your carrot cake muffins a splash of colour and a touch of elegance by topping them with edible flowers. Pansies, violas or marigolds add beauty and are safe to eat. Place these blooms atop the skyr and cream cheese frosting for a charming look that's sure to impress.

Can I add other ingredients to the carrot cake muffins?

Definitely, but keep your mix-ins to no more than one cup. Raisins or dried cranberries can provide a tangy contrast to the dates, while a handful of chocolate chips will add a touch of extra indulgence. Spices such as nutmeg or allspice can complement the existing ginger flavour, creating a more complex and aromatic muffin. Feel free to experiment with these additions to customise the muffins to your taste preferences.

Can I use a different oil instead of rapeseed oil in the recipe?

Yes, you can. If you don't have rapeseed oil or prefer something else, try using an equal amount of melted and cooled coconut oil, sunflower oil or avocado oil. These alternatives will keep your carrot cake muffins equally moist and flavourful. Walnut or hazelnut oil are also good choices but will add a distinct nutty taste to your baked goods. If you like a richer flavour, melted butter is also a good replacement.

Garnish with whimsical white chocolate carrots

Give your muffins a fun decoration with white chocolate carrots. Melt white chocolate and colour it orange and green to make carrot shapes and their tops. Pipe onto parchment paper, shape into carrots with stems and chill until they set. These adorable white chocolate carrots make your muffins playful and appealing for all ages.

Enhance your carrot cake muffins with a nutty crunch

Add crushed pecans to your frosted muffins for extra crunch and flavour. Their buttery taste pairs well with the muffins' spiced sweetness. If you prefer, swap pecans with walnuts or almonds for a similar crunch and a twist on the taste.

Equal portions for evenly baked muffins

To bake muffins that come out evenly and with a beautiful golden colour, make sure to divide the batter evenly across the muffin cases. Using a cookie scoop or measuring cup helps you get equal portions and prevents overfilling, which is key for giving the muffins room to rise in the oven. Check if they're done by sticking a skewer into the centre of a muffin; if it comes out clean, they're ready. You can also press lightly on the top of the muffin – if it springs back, it's baked. If not, give it a few more minutes. Following these steps will help you get muffins that are not only evenly baked but also have the right texture.

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