Moist, fluffy and naturally sweetened carrot cake muffins packed with grated carrot, warm spices and wholemeal goodness. Perfect for lunchboxes or an afternoon snack. They're easy to make, freezer-friendly and delicious with or without the optional cream cheese topping!
Carrot Cake Muffins Recipe
PREP TIME: 15 MIN | COOKING TIME: 20-25 MIN | SERVES: 12
ALLERGENS: CONTAINS WHEAT (GLUTEN), EGGS, MILK, TREE NUTS (if using)
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
2 cups (200 g) grated carrot (approximately 2–3 carrots)
2 eggs
2/3 cup (165 g) Greek yoghurt
⅓ cup (80 ml) olive oil
½ cup (100 g) brown sugar
1 tsp vanilla extract
1½ cups (180 g) wholemeal self-raising flour
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ cup (25 g) chopped walnuts or almonds (optional)
¼ cup (35 g) raisins or sultanas (optional)
Optional yoghurt cream cheese frosting
100 g reduced-fat cream cheese
2 tbsp Greek yoghurt
1 tsp vanilla extract
2 tbsp icing sugar (adjust to taste)
Directions
Prepare the oven: Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin with paper cases or lightly grease.
Mix wet ingredients: In a large mixing bowl, whisk together the eggs and brown sugar until combined. Add the Greek yoghurt, olive oil and vanilla extract. Whisk until smooth.
Add carrot: Fold the grated carrot through the wet mixture until evenly distributed.
Combine dry ingredients: Add the wholemeal flour, oat flour, baking powder, cinnamon, ginger and nutmeg. Gently fold until just combined, being careful not to overmix.
Add extras: If using, fold through the chopped walnuts and raisins or sultanas.
Fill muffin tin: Divide the batter evenly between the 12 muffin cases, filling each approximately ¾ full.
Bake: Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Optional frosting: Once completely cooled, beat together the cream cheese, Greek yoghurt, icing sugar and vanilla until smooth and creamy. Spread over the muffins before serving.
Dietitian thoughts and tips
Fibre: Wholemeal flour and carrots contribute fibre to support digestive health.
Protein: Greek yoghurt and eggs provide a little extra protein.
Unsaturated fats: Olive oil and optional walnuts contribute unsaturated fats.
Flexibility: Raisins, walnuts and frosting are optional – make them your own!
As always, this recipe is made with love – Eatwise ♡