carrot cake and cream cheese muffins

  • 250g cream cheese, softened
  • 1 tablespoon raw caster (superfine) sugar
  • 3 carrots (450g), peeled and grated
  • 2 teaspoons ground cinnamon
  • 1 cup (100g) walnuts, chopped
  • 1 x quantity base muffin mixture (see recipe link under method)
  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Place the cream cheese and sugar in a medium bowl and mix until smooth. Set aside.
  3. Add the carrot, cinnamon and walnut to the muffin mixture and mix until just combined. Divide half the mixture between the prepared tins. 
  4. Place 1 heaped tablespoon of the cream cheese mixture onto each muffin. Top with the remaining muffin mixture and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Makes 12
Click here for base muffin mix recipe

Photography: William Meppem

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