Carrot Cake Muffins
Makes: 12 muffins
For the Muffins:
  • 1ó carrots, about 6 oz (175 g), peeled, ends trimmed and the whole carrot halved crosswise
  • 6 oz (175 g) unsalted butter, softened
  • 6 oz (175 g) superfine sugar
  • Grated zest of 1 organic orange plus
  • 1 tablespoon orange juice
  • 6 oz (175 g) self-rising flour
  • 2 teaspoons ground apple pie spice
  • 2 eggs
  • 2 oz (50 g) walnut pieces, chopped
For the frosting:
  • 7 oz (200 g) cream cheese
  • 2 tablespoons confectioners’ sugar
  • 2 teaspoons grated orange zest
  • 1 tablespoon orange juice
  1. Preheat oven to 350°F (180°C).
  2. Line a muffin pan with 12 paper muffin liners. Using a spiralizer fitted with a 3 mm (1 ⁄8 inch) spaghetti blade, spiralize the carrots.
  3. In a large bowl, using an electric mixer on medium-high speed, beat together the butter, sugar and orange zest until pale and fluffy. Sift over the flour and spices, then add the eggs and orange juice and beat just until well combined. Stir in three-fourths of the spiralized carrots and the walnuts.
  4. Divide the mixture among the muffin cases. Bake for 18–20 minutes, until risen and golden brown. Remove from the oven, place on a cooling rack and allow to cool.
  5. To make the frosting, in a bowl, using an electric mixer on medium high speed, beat together the cream cheese, confectioners’ sugar, orange zest and juice until smooth. Spoon the frosting into a piping bag fitted with a star-shaped tip and pipe the frosting onto the cooled muffins. (Alternatively, you can spread the frosting over the top of the muffins with a knife.) Decorate the muffins with the remaining carrot curls.
Recipe by Bakepedia at