Carrot Cake Muffins


Did you know that there is a World Carrot Museum? I didn’t.

They also have a website – if you feel like brushing up on your carrot knowledge – and I read a little bit about the history of carrot cake. Apparently the modern day carrot cake we know and love descended from the medieval carrot pudding enjoyed by the Europeans. Sugar and sweeteners were hard to come by back in those days, so carrots were used as a natural sweetener for desserts. There you go, a little bit of carrot trivia for your Monday morning. Now make these muffins.


Carrot Cake Muffins
Makes 10

2 large carrots, grated
1/2 cup apple sauce
1 egg
1/4 cup of milk
1/4 cup honey
1 tsp vanilla essence
1 tsp cinnamon
A handful of chopped walnuts
1 1/3 cups self raising flour

Preheat your oven to 180°C.
In a bowl combine the grated carrots, apple sauce, egg, milk, honey and vanilla. Add in your flour, cinnamon and chopped walnuts and mix until the batter is just combined. Pour into the patty pan-lined cupcake tin and bake for 15-20 minutes. Stick in a metal skewer to check if they are ready; if it comes out clean your muffins are done!


For a healthy cream cheese frosting, mix together light cream cheese and some honey and spread on top of your carrot cake muffins when they are completely cool.

This recipe was adapted from Southern In-Law and she provides many alternatives (if you’d like a gluten-free or vegan version) so check it out if that’s your thang.