Photo of Carrot Cake Muffins by WW

Carrot Cake Muffins

Points® value
Total Time
30 min
10 min
20 min
A little bit of what you fancy does you good – so enjoy one of these wholesome muffins – and freeze what you don’t need.


Self-rising flour

2 cup(s)

Baking powder

2 tsp(s)

Baking soda

1 tsp(s)

Table salt

½ tsp(s)

Unpacked brown sugar

4 oz

Raw egg

2 large

Vanilla extract

1 tsp(s)

Fat-free skim milk

¾ cup(s)

Reduced-calorie margarine

1¾ oz


225 gm, finely grated


50 gm, (1 3/4oz)To serve:

Fat free semi soft cheese

150 gm

Powdered sugar (confectioner's)

2 tsp(s)

Raw orange peel

1 tsp(s), finely zested


  1. Preheat the oven to 190°C. Line a 12 hole muffin tin with paper muffin wrappers.
  2. Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the sugar.
  3. In a separate bowl, beat the eggs, vanilla, milk and melted margarine together. Stir in the grated carrots and raisins. Add the wet ingredients to the dry ingredients and stir together until just combined.
  4. Spoon the mixture into the muffin cases (they will be quite full). Bake for 18-20 minutes, or until risen and firm. Cool on a wire rack.
  5. Beat the soft cheese, powdered sugar and orange peel together. Serve with the muffins.The secret of successful muffins is to avoid over-mixing.