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Carrot choc chip muffins recipe

234 ratings

An easy-but-cute-looking bake that makes for moist muffins, and the kids can help you make - as long as they promise not to eat the chocolate chips before they make it into the mix. Substitute the chocolate chips for nuts if you prefer. See method

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

Ingredients

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
1775kj
423kcal 21%
Fat
20g 28%
Saturates
9g 43%
Sugars
36g 40%
Salt
0.3g 5%

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

Method

Preheat the oven to Gas 4, 180°C, fan160°C. Put 12 paper muffin cases in the holes of a muffin tray.
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.
Spoon mixture into paper cases. They will be almost full. Bake for about 25 minutes until just firm.
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.
The cakes will keep without icing for 3-4 days in a cake tin. When iced, store in the fridge for 1-2 days.

See more Baking recipes