I’m always down for a moist and spiced carrot cake. This muffin recipe is the perfect treat for early autumn days. 

The chia seeds add a little texture to the dough, you can use poppy seeds instead.

I kept the muffins plain but if you fancy you can throw in some nuts or dry fruits such as raisins or dates.

For some finishing touches on top, I’ve also included a quick cream cheese icing.

Happy Baking!

PS - they taste even better when warm out of the oven!

Ingredients

95g white flour

95g whole wheat flour

110g dark brown sugar

2 tbsp chia seeds

1.5 tsp baking powder

1/2 tsp baking soda 

2 tsp pumpkin spice

2 eggs

180ml buttermilk

5 tbsp olive oil 

3 large carrots (grated)

30g crystallised ginger (chopped)

salt

Optional - Cream Cheese Frosting

4 tbsp full-fat cream cheese

4 tbsp icing sugar

1 tsp vanilla essence

2-3 tsp milk

Method

1. Preheat the oven to 175°C (fan) and line a 12-cup muffin tray with muffin liners.

2. In a food processor, shred the carrots and crystallised ginger.

3. Mix the dry ingredients in a bowl - white and whole wheat flour, baking soda, baking powder, brown sugar, pumpkin spice and a pinch of salt.

4. Add in the eggs, buttermilk and olive oil and whisk until well combined.

5. Fold in the carrots and crystallised ginger.

6. Evenly distribute the batter into the liners, using an ice cream scoop.

7. Bake for about 20-25 min or until a toothpick comes out clean.

8. Leave to cool on a wire rack.

9. Optional - Mix together all the cream cheese frosting ingredients and drizzle over the muffins.

Pumpkin Spice Recipe: ratio 2x cinnamon, 1x ginger, 1/2x nutmeg, 1/2x allspice