Carrot Cake Muffins

Carrot Cake Muffins

These are a delicious ‘healthy’ afternoon snack. Yes there is sugar in them but there is also good fats in the olive oil and carrots! You can make this into a full on cake too. I ended up just using a 1/3 of all the ingredients because as I have alluded to before I have no self control and if I had used all the ingredients I would have eaten all of the cakes today instead of the 3 I had for afternoon tea! Oh and they are super easy and quick to make, enjoy them!

Carla Molinaro carrot cakes muffinS.jpg


  • 80g brown sugar
  • 185ml olive oil
  • 125ml honey (or golden syrup to make it vegan)
  • 3 eggs (to replace the eggs finely grind 3 tbsp of flax seeds. place in a bowl and add 9 tbsp of water. Rest for 30 mins. Just before putting in the recipe add 1/2 tsp of baking powder)
  • 1 tsp of vanilla extract
  • 150g self raising flour
  • 75g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 300g carrots, peeled and grated


  1. Preheat the oven to 170C. Line a cupcake tray with cupcake cases.
  2. Put the brown sugar, oil, honey (or syrup), eggs and vanilla into a bowl and mix together.
  3. Sift the flours, bicarbonate of soda and cinnamon into the wet mixture.
  4. Use a wooden spoon to gently mix all the ingredients until combined.
  5. Gently stir in the carrots.
  6. Divide the mixture between the cupcake cases and then put in the oven and bake for 20 – 25 minutes until cooked.
  7. Cool on a wire rack and eat!