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Carrot choc chip muffins recipe

Carrot choc chip muffins recipe

232 ratings

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  • Serves 12
  • 15 mins to prepare and 25 mins to cook
  • 423 calories / serving
  • Freezable


  • 175g carrots, grated
  • finely grated zest and juice of ½ orange
  • 300g plain wholemeal flour
  • 1tsp baking powder
  • 1tsp mixed spice
  • 175g caster sugar
  • 2 eggs
  • 100ml sunflower oil
  • 125ml semi-skimmed milk
  • 100g plain chocolate chips
  • 100g raisins

For the icing

  • 50g butter, softened
  • 50g icing sugar
  • 150g full fat soft cheese
  • 75g marzipan, coloured orange
  • 10g marzipan, coloured green

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    9g 43%
  • Sugars

    36g 40%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 54g Protein 5.2g Fibre 2g


  1. Preheat the oven to Gas 4, 180°C, fan160°C. Put 12 paper muffin cases in the holes of a muffin tray.
  2. Grate carrots into a large bowl, add all the remaining ingredients and beat well with a wooden spoon until just mixed - don't over-mix or the muffins will be tough.
  3. Spoon mixture into paper cases. They will be almost full. Bake for about 25 minutes until just firm.
  4. To make the icing, beat the butter and icing sugar together until smooth then beat in the cream cheese. Spread icing onto the cakes. Roll orange marzipan into small carrot shapes and mark with a knife to make them look realistic. Make little green leaves with marzipan and place with the carrots onto the cupcakes.
  5. The cakes will keep without icing for 3-4 days in a cake tin. When iced, store in the fridge for 1-2 days.

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