If you like our Carrot Cake, you must try these delicious and seasonal Halloween Carrot Cake Muffins. This recipe creates a wonderfully moist and tasty muffin, with a delicious orange icing drizzled over the top of each muffin in the shape of a spider web. A simple and traditional recipe, our carrot cake muffins are loved by everyone. Brilliant to make with children during school holidays, for an afternoon treat with a cuppa or for when you’re simply craving something sweet.
Makes 12 muffins
For the muffins:
230g golden unrefined caster sugar
180ml Mellow Yellow Rapeseed Oil
4 medium eggs
230g grated carrot, about 3 large carrots.
1 large orange, zested
230g self-raising flour
1 rounded tsp bicarbonate of soda
1 rounded tsp cinnamon
½ tsp grated nutmeg
For the icing:
2 tbsp orange juice, approx
300g icing sugar
For the orange icing:
1tbsp of the white icing
Orange food colouring
Preheat your oven to 160°fan.
In a large bowl, mix together your sugar, oil, eggs, carrot, sultanas and orange zest.
Sift together the flour, bicarbonate of soda, cinnamon and nutmeg onto the wet mixture. Mix until thoroughly combined.
Spoon into 12 individual muffin cases and bake for 25 minutes at 160°fan.
Leave to cool before icing.
To make the icing...
Beat together 200g sieved icing sugar and orange juice until smooth, adding the orange juice a little at a time, until your icing is a thick but spreadable consistency.
In a smaller bowl, take 1tbsp of the ready made icing and mix in some orange food colouring. Place the orange icing in a piping bag or you can use a freezer bag with the corner sniped off. Spoon the white icing over the muffins, spreading evenly to cover the top of each muffin. To create the orange web, pipe a spiral onto the white icing, starting from the centre. With a cocktail stick, drag lines outwards from the centre to form a web pattern.