Carrot cake muffins image

Moist Carrot Cake

Who doesn’t love a carrot cake? It’s just one of those cakes that tastes good and has a gorgeous texture. Because of the carrot, it’s always moist and is perfect for brunch with a freshly brewed coffee.

But here I take your carrot cake next level, with the addition of sour cream, baked in muffin trays and topped with the heavenliest cheesecake-inspired frosting you could wish for.

This also makes two beautiful 8# round cakes, perfect for stacking and decorating with cream cheese frosting.

Moist Carrot Cake

5 from 1 vote
Recipe by Marti Cuatt Course: BrunchDifficulty: Easy


Prep time


Cooking time



This moist, delicious carrot cake recipe makes gorgeous muffins or 2x 8″ cakes.

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You will need

  • 1 cup wholemeal plain flour

  • 1 cup self-raising flour

  • 1/2 tsp baking powder

  • 3/4 cup light or dark brown sugar, lightly packed

  • 1 teaspoon cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1/2 cup grapeseed oil (or other light vegetable-based oil)

  • 4 free range eggs, at room temperature

  • 1/2 cup sour cream (light or full cream)

  • 3 cups grated carrot (preferably organic)

  • For the frosting

  • 100g sour cream

  • 200g cream cheese

  • 100g pure icing

  • 1 tsp vanilla extract

  • Juice and rind of one lemon

Here’s what to do

  • For the cake:
  • Sift flours, soda, cinnamon and nutmeg into a large bowl. Add sugar and oil and mix well with a wooden spoon.
  • Place eggs and cream into separate bowl and beat well, until thick. Add to flour mixture and mix through gently. Lastly, mix in the grated carrot.
  • Spoon into one prepared round 20cm/8″ cake tins or 12-16 lined muffin trays.
  • Bake in a 175C oven 1 hour. Stand a few minutes before turning out.
  • Eat warm with sour cream topping or serve cold.
  • Cream cheese topping:
  • Beat sour cream and cream cheese together in a mixing bowl. Add vanilla and lemon juice, then the icing sugar a bit at a time until it’s well mixed.
  • Spread or pipe onto cake/cupcakes.

Tips and tricks

  • Double the recipe for two generous high 20cm cakes, or three for layering.

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