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  • Recipes
  • Carrot Cake Muffins with Coconut Frosting

Carrot Cake Muffins with Coconut Frosting

Carrot Cake Muffins with Coconut Frosting

By Morrisons
Published on 26 May 2020
The spices in these muffins create a rich aromatic flavour and the creamy coconut frosting is the perfect topping to give these muffins a unique twist.
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Time and servings

50 minsTotal time
25 minsPrep time
25 minsCooking time

Ingredients

  • 2 tsp of lemon juice
  • 60 g of buckwheat flour
  • 1 tsp of vanilla extract
  • 0.5 tsp of ground cinnamon
  • 0.25 tsp of baking powder
  • 0.5 tsp of mixed spice
  • 100 g of carrots, grated
  • 100 ml of vegetable oil
  • 2 whole of eggs
  • 100 g of icing sugar
  • 50 g of coconut oil
  • 125 g of soft brown sugar
  • 60 g of self raising flour

Method

  1. Step 1

    Preheat the oven to 170C fan/190C/gas 5.
  2. Step 2

    Place the grated carrots, eggs, vegetable oil, vanilla extract and soft brown sugar in a mixing bowl and whisk until smooth.
  3. Step 3

    Sift the buckwheat flour, self-raising flour, baking powder, ground cinnamon and mixed spice into the carrot mix and stir. Ensuring all of the ingredients are evenly combined.
  4. Step 4

    Line a 6 hole muffin tin with six muffin cases and evenly divide the mix between the cases.
  5. Step 5

    Bake in a preheated oven for 20-25 minutes.
  6. Step 6

    Place on a cooling rack and allow to cool completely.
  7. Step 7

    For the frosting place the coconut oil in a stand mixer fitted with a beater attachment. Alternatively use a wooden spoon and mixing bowl. Beat for a few minutes to soften.
  8. Step 8

    Sift the icing sugar into the bowl and add the vanilla extract and lemon juice.
  9. Step 9

    Beat until smooth, scraping the bowl down if needed. If the icing is too stiff add 1-2 tbsp of boiling water.
  10. Step 10

    Evenly spread the frosting on top of the muffins. To help spread the frosting, you could heat a teaspoon in a cup of boiling water.