​Carrot Cake Muffins Recipe

Ingredients

• 250 g (2 cups)plain flour
• 1 teaspoonbaking powder
• 1/2 teaspoonbicarbonate of soda
• 3/4 teaspoonsalt
• 1 teaspoonground cinnamon
• 1/2 teaspoonground ginger
• 1/4 teaspoonground nutmeg
• 1/8 teaspoonground cloves
• 105 g (1/2 cup)neutral vegetable oil
• 2 largeeggs
• 120 g (1/2 cup)Greek yoghurt or natural yoghurt
• 100 g (1/2 packed cup)soft brown sugar
• 100 g (1/2 cup)granulated sugar
• 1 teaspoonvanilla paste or extract
• 180 g (1 1/2 cups)grated carrots
• 40 g (1/2 cup)raisins
• 170 g (6 oz)block-style cream cheese, at room temperature
• 1egg yolk, at room temperature
• 1/2 teaspoonvanilla paste or extract
• 30 g (2 1/2 tablespoons)granulated sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a muffin tin with paper cases.

2. 2

   Grate the carrots

   Grate the carrots using a food processor or box grater, then set them aside.

3. 3

   Mix the dry ingredients

   In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and spices.

4. 4

   Combine wet ingredients

   In a large bowl, mix the brown and granulated sugars with the eggs, oil, yoghurt and vanilla. Stir in the grated carrots and raisins.

5. 5

   Fold in flour

   Fold the flour mixture into the wet ingredients, stopping as soon as they are combined so you do not overmix.

6. 6

   Make the filling

   In a separate bowl, beat the cream cheese with an electric mixer until smooth. Add the egg yolk, vanilla and sugar, then mix until combined.

7. 7

   Fill the cases

   Put a heaped tablespoon of muffin batter into each paper case. Add a spoonful of cream cheese mixture to each, then divide the remaining muffin batter over the tops.

8. 8

   Bake and cool

   Bake at 220°C (425°F) for 5 minutes. Lower the oven to 180°C (350°F) and bake for about 20 minutes more. Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool.

What are carrot cake muffins?

These muffins borrow the familiar mix of grated carrot, raisins and warming spices from carrot cake, but bake as individual portions. Their cream cheese centre brings a tangy, creamy contrast to the sweet, spiced crumb.

The yoghurt and oil help keep the batter soft, while the filling is layered between portions of batter rather than spread on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 6g protein, 38g carbs, 15g fat.

The flour, sugars, carrots and raisins contribute most of the carbohydrates, while the oil and cream cheese provide much of the fat. Eggs, yoghurt and cream cheese contribute protein. Pair a muffin with fresh fruit or plain yoghurt if you want a more balanced snack.

Why the ingredients work

Spices: Cinnamon, ginger, nutmeg and cloves give the batter its warm, cake-like flavour. Whisk them with the flour so they are distributed evenly.

Carrots and raisins: Grated carrots add moisture and sweetness, while raisins bring little chewy pockets. Grate the carrots finely enough to mix through the batter without leaving large strands.

Mix gently for a soft crumb

Wet mixture: Stir the sugars, eggs, oil, yoghurt and vanilla together before adding the carrots and raisins. This gives the grated ingredients an even coating.

Flour: Fold the dry mixture in only until no obvious flour remains. Overmixing can make muffins dense rather than tender.

Layer the cream cheese filling

First layer: Add a heaped tablespoon of batter to each case to create a base. Keep the portioning similar across the tin so the muffins bake evenly.

Centre: Spoon the cream cheese mixture over the base, then cover it with the remaining batter. Room-temperature cream cheese is easier to beat smooth and layer.

Use the two-stage bake

Initial heat: The muffins start at 220°C for 5 minutes, then the oven is lowered to 180°C for about 20 minutes. Follow the temperature change in the method rather than baking at one temperature throughout.

Doneness: The tops should look set and a skewer inserted into a batter-only area should come out without wet batter. Avoid testing directly through the cream cheese centre.

Serving and cooling

Let the muffins rest in the tin for 5 minutes before moving them to a wire rack; this helps them firm up enough to lift cleanly. They are enjoyable slightly warm or fully cooled.

Serve one alongside tea or coffee, or pair it with plain yoghurt and fresh fruit for a more substantial snack.

Recipe notes & tips

• Bring the cream cheese and egg yolk to room temperature so the filling mixes smoothly.
• Grate the carrots just before mixing them into the batter to keep them fresh and moist.
• Use a light hand when folding in the flour to avoid developing a tough crumb.
• Divide the batter and filling evenly so each muffin has a similar centre.
• Let the muffins cool on a wire rack to prevent the bases from becoming damp.

Variations

• Add chopped walnuts: Fold them into the batter for a crunchy contrast.
• Swap the raisins: Use the same amount of sultanas for a slightly different dried-fruit flavour.
• Boost the spice: Add a little more cinnamon if you prefer a stronger warming note.
• Use orange zest: Stir a little into the batter for a fresh citrus accent.
• Make them without raisins: Leave them out for a smoother, less chewy muffin.

Common mistakes to avoid

• Overmixing the batter: Fold only until the flour disappears to keep the muffins tender.
• Cold cream cheese: Let it soften at room temperature so the filling beats smooth.
• Uneven filling: Divide the cream cheese mixture between all the cases before covering with the remaining batter.
• Filling cases too high: Leave room for the muffins to rise by following the layered batter amounts.
• Skipping the temperature change: Lower the oven after 5 minutes as directed so the muffins finish baking at 180°C.

How to store

Because they contain a cream cheese filling, store cooled muffins in an airtight container in the fridge and eat within 3–4 days. Bring to room temperature before serving, or warm briefly in the microwave.

Frequently asked questions