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Carrot cake muffins

Delicious with a cup of tea making for the ideal elevenses muffin

  • Makes12
  • 45 mins
  • 160°C/fan 140°C/gas mark 3

Emily's option

Save back some chopped walnuts to sprinkle on top of the icing for decoration


  • Muffins
  • 50g grated carrot
  • 150g soft brown sugar
  • 150mL sunflower oil
  • 200g gluten-free self-raising flour
  • 2 large eggs
  • 1 tsp cinnamon
  • 100g walnuts (optional), chopped
  • 100g raisins or sultanas (optional)
  • Icing
  • 200g icing sugar
  • 50g butter, softened
  • 2 tsp vanilla extract
  • 2 tbsp water/milk, if required


1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Place your paper muffin cases in your tin ready.

2 Add all the ingredients to the bowl and mix lightly. The mix should be wet and runny. Spoon the mixture into the cases, near to the top but leaving gap, being sure not to overfill.

3 Place on the middle shelf of the oven and bake for 30 minutes until the muffins are golden brown and springy to the touch.

4 While they are cooling, make the icing. Whisk together the icing sugar, butter and vanilla extract. If the icing is a bit too thick to spread, add a little water or milk. Make sure the muffins are cool before finishing them off with the icing. They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.