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.


White Self Raising Flour

250 g, (9oz)

Baking powder

2 teaspoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level


½ teaspoon(s)

Muscovado Sugar

110 g, light, (4oz) or soft brown sugar

Egg, whole, raw

2 medium, raw

Vanilla Extract

1 teaspoon(s), level

Skimmed Milk

175 ml, (6fl oz)

Margarine, Soft

50 g, (1 3/4oz), melted and cooled

Carrots, raw

225 g, (8oz), finely grated


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

Medium fat soft cheese

150 g, (5 1/2oz)

Icing Sugar

2 teaspoon(s), level


1 zest(s) of 1, 1 tsp finely grated orange rind


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line a 12 hole bun tin with paper bun cases.
  2. Sift the flour, baking powder, bicarbonate of 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 bun 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, icing sugar and orange rind together. Serve with the muffins.


The secret of successful muffins is to avoid over-mixing.