Light and delicious, these carrot cake muffins are one of Clodagh McKenna's most popular treats.


  • 140 ml vegetable oil, plus extra for greasing
  • 3 eggs
  • 220 g light brown sugar
  • 350 g grated carrots, (grated weight)
  • 100 g golden raisins
  • 250 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • for the orange cream cheese icing:
  • 300 g cream cheese, chilled
  • 70 g butter, at room temperature
  • 1 tsp vanilla extract
  • 200 g icing sugar, sifted
  • 1 orange, zest only

For Decoration:

  • zest of orange


  1. Preheat the oven to 180°C
  2. For the carrot cake muffins: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot and raisins.
  3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden spoon until well combined.
  4. Place 12 large muffin cases into a 12 piece muffin tray. Spoon the mixture into the cases, 2/3 full.
  5. Bake in the oven for 35 - 40 minutes, or until a skewer inserted into the middle comes out clean.
  6. Remove from the oven and cool completely on a wire rack before icing.

For the Icing:

  1. Beat the cream cheese and butter together in a bowl until well combined.
  2. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick.
  3. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
  4. Decorate the top of the cake with orange zest.