My carrot and spice muffins with cream cheese frosting

Yield 12 cupcakes


for the cream cheese and decoration:


  1. Add in a bowl the sugar, oil and eggs and mix to combine.
  2. Add to a different bowl the flour, baking powder and soda, salt and all the spices.
  3. Add to the dry ingredients the wet ingredients and fold it in till well combined.
  4. Add the carrots ( nuts if you like) and fold to combine.
  5. Fill up the muffing tins, and bake in a preheated oven at 180C for about 20 to 25 minutes. Remove from oven and let rest and cool down completely.
  6. Add the cream to the cream cheese and with handheld or stand mixer, mix till smooth.While whipping, gradually add the icing sugar. Place in fridge till muffins are totally cooled down.
  7. To finish: use a piping bag to decorate the muffins with the cream cheese frosting and roll up the slices of carrots, and nestle them in the cream cheese.


on by Sandra Slawinski

Recipe by Leeks and High Heels at