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From Café on Corporation in Bathurst, these carrot cake muffins are topped with creamy lemon frosting. They’re the perfect treat with a cuppa.

  • Makes24
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Carrot cake muffins


  • 1 cup (250ml) vegetable oil
  • 1 cup (220g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 2 cups (480g) coarsely grated carrots
  • 450g can crushed pineapple, drained
  • 2 1/2 cups (375g) self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp mixed spice

Lemon cream cheese frosting

  • 30g butter, softened
  • 80g cream cheese, softened
  • 1 tsp finely grated lemon rind
  • 1 1/2 cups (240g) icing sugar mixture

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 24 holes of ⅓-cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the oil, sugar and eggs in a bowl until thick and creamy. Stir in the carrot, pineapple, flour, bicarbonate of soda and mixed spice until well combined.
  2. Step 2

    Divide the carrot mixture evenly among prepared muffin holes. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  3. Step 3

    To make the lemon cream cheese frosting, use a clean electric mixer to beat the butter, cream cheese and lemon rind in a bowl until light and fluffy. Add the icing sugar, in batches, beating well after each addition until well combined.
  4. Step 4

    Top muffins with lemon cream cheese frosting to serve.