Carrot Cake Muffins + healthy dose of beta-carotene


  • 2,5 dl crushed nuts or almonds
  • 300g carrots
  • 1can (á 400g) crushed pineapples
  • 5dl flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 4 eggs
  • 3,5dl sugar
  • 2,5dl melted butter
  • 2 tsp vanilla extract
  • 400g Philadelphia cheese
  • 100g butter in room temperature
  • 500g powder sugar
  • 3 tsp vanilla sugar
  • 1 zest of lemon


  1. Preheat the oven to 175 °C.
  2. Fry the crushed nuts for a couple of minutes on a hot pan so that they become golden.
  3. Wash and grate carrots.
  4. In a bowl mix flour, baking powder, baking soda, salt and cinnamon.
  5. Whisk eggs for ca. 1 minute and add sugar to the egg mixture. Continue whisking so that mixture becomes fluffy and light in color. Add vanilla extract and melted, cooled butter.
  6. Add flours carefully to the egg mixture --> mix only a little bit so that flours blend in.
  7. Add grated carrots, crushed pineapples and nuts.
  8. Share dough evenly to muffin forms.
  9. Bake for 25-30 minutes. Let cool before removing the forms.
  10. Prepare the frosting: whisk all ingredients to a silky smooth mixture. Frost the carrot cake muffins, serve and enjoy.

Our philosophical thoughts of the recipe:

Muffins are a nice and easy option instead of a large cake –> easy to store and no need to cut into pieces.

cupcakes glazee dough muffins

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