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Carrot Cake Muffins

Updated: Mar 22, 2022

I love using the Artisan Winter Spice in the muffin mixture for a real depth of flavour and the Artisan Pumpkin Spice in the frosting for a subtle warmth.

This recipe is adapted from Delia Smith.


  • 175g Demerara sugar

  • 2 large eggs

  • 150ml vegetable oil

  • 200g self-raising flour

  • 1 heaped tbsp of Artisan Winter Spice

  • 1 tsp of bicarbonate of soda

  • 200g grated carrots

  • Grated zest of 1 lemon and 1 clementine and the clementine juice. Zest not essential but adds more of a citrus flavour

  • 110g raisins or mixed fruit

  • 50g desiccated coconut (optional but adds texture)

For the cream cheese frosting

  • 1 tsp Artisan Pumpkin Spice

  • 250g icing sugar

  • 150g cream cheese

  • Optional to add 1 teaspoon of cornstarch to make the frosting firmer


Put oven on at 175 fan.

Whisk together sugar, eggs and oil until sugar is dissolved.

Sift the flour, Artisan Winter Spice and the bicarb into the mixture and fold in.

Add the other ingredients.

Bake for 15-20 mins or until a toothpick comes out clean.

Makes around 17 muffins.

For the frosting use 1 heaped teaspoon of Artisan Pumpkin Spice Blend, 250g icing sugar and 150g cream cheese. Mix until there are no lumps then slather on!!

Guarantee these won't stick around for long!

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