Possibly the best carrot muffins ever

Possibly!  Although I can say it’s among the best recipe I’ve tried.  These were so delicious we could have eaten the whole plate full in a single sitting.  The original recipe is from Waitrose Magazine, slightly adapted by me.  I have a particular aversion to butter in frosting, so have used cream cheese instead here.

Probably the best carrot and coconut muffins


For the muffins

175g dark brown soft sugar
2 large eggs
150ml light olive oil
200g organic carrots, grated (don’t bother peeling if organic)
2 clementines, zest
100g dried apricots, finely chopped
75g desiccated coconut, toasted until golden brown
2 tsp of sweet spice mix, OR 1 tsp mixed spice & 1½ tsp ground cinnamon
160g plain flour

1 tsp baking powder (optional, if you like the muffins very light and fluffy)
1 tsp bicarbonate of soda

For the topping

1 small tub of full fat cream cheese (around 250g)
2 tbsp the firm top of a tin of coconut cream

50g desiccated coconut, toasted until golden brown

1 tbps of soft brown sugar and 1 tbsp of maple syrup 9or more to taste)



Preheat the oven to 180˚C, gas mark 4, and line a 12-hole muffin tin with 10 large muffin cases or 12 standard muffins instead.

In a large mixing bowl, whisk the brown sugar and eggs together until well combined. Add the oil and whisk again until smooth. Stir in the carrots, orange zest, apricots and desiccated coconut.  If you’re not sure how to toast the coconut, place in  a dry pan over a medium heat for around 2 minutes, shaking regularly until it starts to colour, then remove until needed.

Fold in the mixed spice, ground cinnamon, flour, baking powder if using and bicarbonate of soda. Divide between the muffin cases and bake for 30 minutes (20 minutes if making 12 smaller cakes), until risen, just firm and springy to the touch. Transfer the cakes in their cases to a wire rack to cool.20171119_192514

For the frosting, whisk the cream cheese and coconut cream until smooth.  Add maple syrup and sugar to taste and mix well.

Spread the frosting onto the cooled cupcakes and scatter over the toasted coconut.  Ta dah!20171119_193849

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