Carrot and Orange Muffins


  • 125g unsalted butter, cut into small pieces & softened at room temperature
  • 125g soft brown sugar
  • 125g Laxey Glen Mills Sunrise self raising flour, sifted
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 150g grated carrot
  • 30g chopped walnuts
  • 30g sultanas
  • 2 eggs
  • 250g cream cheese
  • 125g icing sugar
  • 1 tsp orange juice
  • 1 tsp orange zest


  1. Preheat the oven to 180C.
  2. Lightly grease a muffin tin or line with muffin cases.
  3. In a large bowl beat the butter and sugar together. Continue mixing and slowly add the eggs one at a time until fully combined.
  4. Gradually add the flour, nutmeg and cinnamon. Mix in the grated carrot, walnuts and sultanas.
  5. Fill each muffin case ⅔full.
  6. Bake for 20-30 minutes until they have risen and bounce back when lightly pressed. (If you insert a skewer it should come out clean).
  7. Cool on a cake rack.
  8. For the topping mix the cream cheese, icing sugar, orange zest and juice in a bowl. Cool slightly before spreading over the top of each muffin.

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