Little Carrot Cake Muffins

Serves: 4

You will need
225g butter, softened

225g soft light brown sugar

3 eggs, separated

Finely grated zest of 1 orange

180g self raising flour

1 teaspoon baking powder
2 teaspoons lemon juice

75g ground almonds

125g walnuts, roughly chopped

175g carrots, peeled and grated

For the topping:

225g cream cheese

2 teaspoons runny honey


Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line a muffin tin with paper cases.
Cream together the softened butter with the sugar until pale and well mixed. Add the egg yolks one at a time, beating well between each addition. Add the orange zest, and sift in the flour and baking powder. Fold in with the lemon juice, ground almonds, walnuts and carrots.

2. In a separate bowl whisk the egg whites until they reach a medium peak, then fold gently but thoroughly into the cake mixture. Spoon the mixture into the muffin cases, leaving a slight hollow in the centre of each one. Bake in the pre-heated oven for 10-15 mins, until risen and golden. Remove from the oven and place on a wire rack to cool.

3. For the topping, beat together the cream cheese and honey until smooth and spread over the tops of the muffins. Ensure that they are cool before doing this or the icing will melt.

Recipe courtesy of

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