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Olive oil carrot cake muffins recipe

Olive oil carrot cake muffins recipe

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Created by The Tesco Real Food team

This beautiful bake features Tendersweet carrots, a variety grown in the Scottish Highlands with a distinctively sweet flavour, but you could use regular carrots if that's what you have to hand. Inspired by classic carrot cake and using olive oil for a moist texture and fragrant flavour, these muffins are a special teatime treat. Don't forget the luscious cream cheese frosting! See method

  • Makes 12
  • Takes 45 mins plus cooling
  • 421 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 170ml light olive oil
  • 180g light soft brown sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract​
  • 225g Tendersweet carrots, trimmed, scrubbed and coarsely grated
  • 50g walnuts, roughly chopped

To decorate

  • 100g unsalted butter, at room temperature
  • 100g icing sugar
  • 200g soft cheese, at room temperature
  • 1 orange, zested
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1755kj
    421kcal     21%

  • Fat

    27g 38%

  • Saturates

    9g 44%

  • Sugars

    25g 28%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 38.9g Protein 4.8g Fibre 1.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases.
  2. Mix the flour with the bicarbonate of soda, ground cinnamon, mixed spice and a pinch of salt to combine.
  3. Mix the olive oil with the sugar in a large mixing bowl. Whisk in the eggs and vanilla extract, then tip in the flour mixture and stir together until just combined.
  4. Fold in the grated carrots and walnuts, then spoon into the paper cases. Bake for 20-25 mins until risen and golden. Transfer to a wire rack to cool completely.
  5. Meanwhile, for the icing, beat the butter with an electric whisk until pale. Sieve in the icing sugar and whisk again for 3-4 mins until pale and creamy. Beat in the soft cheese until just combined and smooth, then spread over the muffins. Scatter with the orange zest to serve. Store in the fridge in an airtight container for up to 1 week.

Freezing and defrosting guidelines

Freeze undecorated muffins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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