Carrot muffins with cream cheese frosting

There are so many carrot cake recipes on in the internet since it is a classic cake that has dated back many centuries! I really enjoy using vegetables in cakes (eg: carrots & beetroot) because it gives it extra moisture while it is baking in the oven. My colleague at work does not believe vegetables belong in desserts. I will prove him wrong with this delightful treat! 🙂

This was originally a cupcake recipe which I have turned into muffins by making them larger. I also did not smother the muffins in a whole heap of icing. I think the cake itself tastes wonderful and sweet enough from the honey without needing assistance from extra sugar. I also like making my muffin frosting more cheesy than cupcake frosting by cutting the sugar.

Enjoy!!! xx


Carrot muffin with cream cheese frosting
Serves 12
A moist and wholesome "feel good" carrot muffin. A healthier variation on the classic carrot cake.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 3/4 cup whole wheat pastry flour
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon fine salt
  5. 1/2 teaspoon ground cinnamon
  6. Pinch ground nutmeg
  7. 1/2 cup honey
  8. 1/4 cup coconut oil
  9. 2 large eggs
  10. 1 1/2 cups finely shredded peeled carrots (about 2 medium carrots)
  11. 1/2 cup natural applesauce
  12. 1/2 teaspoon vanilla extract
  13. 1/4 cup plus 2 tablespoons walnuts (finely chopped)
  1. 100 grams low-fat cream cheese (room temp)
  2. 1/4 cup icing sugar
  3. 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 180C (160C fan-forced).
  2. Line muffin tin with 12 paper liners.
  3. Sift together the flours, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. In a large stand mixer with the paddle attachment, combine the honey, oil and eggs until well combined.
  5. Add the grated carrots, applesauce and vanilla.
  6. Add the dry ingredients (flour mixture) and mix until combined.
  7. Stir in chopped walnuts.
  8. Divide the batter among the muffin cups.
  9. Bake for about 20 minutes (until a toothpick comes out clean).
  10. Transfer to a wire rack to cool completely.
  1. With an electric mixer, beat together the cream cheese, icing sugar and lemon zest until smooth and creamy.
  2. Frost the cooled cupcakes with a dollop of icing
  3. Store any leftovers in an airtight container in the refrigerator
  1. Optional - Sprinkle chopped walnuts for decoration
  2. Optional - Original recipe uses 3/4 cup firmly packed light brown sugar and 1/4 cup canola oil
Adapted from Food Network
Adapted from Food Network
Bake you smile