White Chocolate Frosted Carrot Muffins

An abundance of carrots with hairy sprouts is a ‘sign’ you should make carrot cake or these super moist carrot muffins with mouthwatering white chocolate and cream cheese frosting. Hahahaha I’m too cheesy! But for real, that is a mouthful that should have you salivating already. Here’s why…

Is it just me or do you also find yourself wanting to always have some homemade desserts for after meals? To have them on hand when those shameless cravings strike or to be ready for when someone stops by planned or unannounced? Better yet, have a solo afternoon tea with a comforting brew and carrot muffins?

Speaking of ‘after-meal treats’, I didn’t grow up with the concept of: “let’s have dessert after dinner”. Was that a good/bad thing? To be honest I tend to think it was a good thing for a few reasons that I will not bore you with. But I do believe that a delicious treat you would be willing to pack on a few calories for isn’t such a bad thing.

Whoops, I probably should not have said that because the pressure is on and I truly hope to deliver for you. So let’s talk about the ingredients for these delicious carrot muffins, shall we?

Carrot Muffins Ingredients.

Carrots: not sure about you but most seem to prefer to have the carrots finely grated. I tend to agree as this also allows for even cooking. Plus the alternative is biting into the carrot muffins to be met by chunks of crunchy-ish carrots which is just nope!

Oat flour: Yeah, I’m not too sure how this just made its way into the recipe but it worked! I didn’t have any oat flour when preparing for this recipe (major eye roll!) so I blended some breakfast oats and made sure to sieve them through a fine mesh.

Vegetable oil: I keep it simple and use sunflower oil, if you don’t have that you could just substitute for another mild-flavored vegetable oil.

Sugar: Oh sugar! The aim is for super moist carrot muffins, so for that and that caramelly flavor let’s use some light brown muscovado sugar.

Cream cheese: I thought the slightly tangy cream cheese flavor would be a nice contrast with the sweet white chocolate. So sadly, no substitutes here. Well, not yet anyway. But should you try one out and it’s successful, please share 🙂 I used Philadelphia full-fat cream cheese for this recipe.

I hope you loved the carrot muffins and licked off all the frosting! If you enjoyed it, please rate it below. If you didn’t I would definitely like to know why 🙁 .

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Have an amazing day, and smile – just because.

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Carrot Cake With Orange Marmalade

Moist, easy-to-make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

White chocolate frosted carrot muffins

(+10 rating, 2 votes)

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Dessert – International

By Angela – Serves: 11

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Deliciously moist carrot muffins made with a sprinkle of oat flour. Finished with a light, not too sweet, and slightly tangy cream cheese, and white chocolate frosting.

Ingredients

• MUFFINS
• 137g (1 cup, packed) grated carrots
• 195g (1 and 3/4 cup) Plain flour
• 54g (1/2 cup) oat flour
• 1/4 teaspoon table salt
• 1/4 teaspoon cinnamon powder
• 1 and 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 150ml (3/4 cup) sunflower oil
• 195g (1 cup) granulated sugar
• 94g (1/2 cup) light muscovado sugar
• 3 medium eggs
• 1 tablespoon vanilla extract
• FROSTING
• 200g unsalted butter at room temperature
• 200g cold cream cheese
• 80g (2/3 cup) icing sugar
• 130g white chocolate

Instructions

MUFFINS

1

Preheat the oven to 180°C/356°F

2

Set the muffin tray with the muffin cups

3

Sift the plain flour, oat flour, salt, cinnamon, baking powder, and baking soda into a bowl and set aside.

4

Pour the oil into a large bowl and add the granulated and light brown sugar to it, stir to combine then whisk in the eggs one at a time and finish with pouring in the vanilla.

5

Now add in the grated carrots and whisk, then use a spatula to fold in the flour in two batches.

6

Use an ice-cream scoop or ladle to pour the carrot batter into the muffin cups until 3/4 full.

7

Bake in the middle of the oven for 30 minutes (rotate the muffin tray halfway for even browning) or until a toothpick or skewer comes out clean.

8

Leave out to cool completely before frosting.

CREAM CHEESE FROSTING

9

Melt the white chocolate and cool completely

10

Whisk the butter and cold cream cheese on high speed for 3 minutes or until well combined

11

Add in the vanilla and icing sugar and whisk on low for a few seconds then increase to high speed and whisk until smooth

12

Pour in the white chocolate and whisk until well combined.

COMBINE

13

Use a palette knife or spoon to spread the frosting over the muffins. Alternatively, use a piping bag with preferred icing tip to top with frosting.

Notes

Leftover icing can be stored in the fridge to be used no later than 2 days after. To use, you need to leave it out for a few minutes to soften, before whipping and using on other recipes.