Carrot Cake Muffins

Carrot Cake Muffins, Makes 12

Made using our bespoke muffin mix topped with cream cheese icing, these carrot cake muffins are easy to make and perfect for a snack on the go!
If you haven't discovered it already, this mix is from our extended range of extra add ons – The Kitchen. You can find kits like this one and more available to add to your next delivery after choosing your dinner recipes.
Servings 12



  • 2 carrots
  • 1 1/2 cup milk
  • 2 eggs
  • 1/2 cup oil
  • 1 pack sweet muffin mix


  • 125 g cream cheese
  • 125 g yoghurt
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract


  • Preheat oven to 180°C. Grease or line a 12-cup muffin tin.
  • Grate carrot until you have 1 cup worth. Add to a large bowl with milk, eggs and oil and stir to combine. Add muffin mix and fold to combine.
  • Divide batter between muffin cups and bake for 25-30 minutes, until a knife inserted comes out clean.
  • Whisk together icing ingredients until smooth. Wait for muffins to cool completely before icing.
Calories: 328kcal

Share this recipe

Share this blog

More recipes

More blogs