Carrot Cake Muffin

Ingredients to make 12 muffins

  • 500g Middletons Reduced Sugar Plain Muffin Mix
  • 150g Oil
  • 200g Water
  • 150g Grated Carrot
  • 2tsp Mixed Spice
  • 60g Chopped Walnuts
  • Orange Zest of one Orange

Cream Cheese Icing

  • 100g Softened Butter
  • 300g Soft Cheese
  • 100g Icing Sugar (sifted)
  • 1tsp Vanilla Extract


  1. Add dry mix and mixed spice to the bowl
  2. Mix the oil and water together and add 3/4 of the mixture to the dry mix
  3. Mix on slow speed for one minute
  4. Scrape down side of the bowl and add the remaining oil and water to the mixture and beat for a further one minute on slow speed
  5. Scrape down side again and mix on medium speed for 2 minutes
  6. Scrape down mixture again and mix on slow speed for one minute
  7. Add freshly grated carrots and chopped walnuts in the last 30 seconds of mixing or fold in
  8. Scrape mixture to required amount into a muffin case
  9. Bake at 190°C / 400°F / Gas mark 5 for approximately 20-25 minutes
  10. Allow muffins to cool on wire rack before icing
  11. For the icing – beat the butter until really soft and then beat in the soft cheese, icing sugar and vanilla extract
  12. Use a palette or cutting knife to swirl the icing on top of the cakes.