Carrot Cake Muffins with Cream Cheese Topping

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recipe by Dee’s Küche

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    544
based on 1 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 2, 2024

Ingredients

  • Carrot icon
    Carrot
    250 g
  • Butter icon
    Butter
    50 g
  • Water icon
    Water
    2 tablespoons
  • Walnuts icon
    Walnuts
    120 g
  • Egg icon
    Egg
    2
  • Brown sugar icon
    Brown sugar
    180 g
  • Sunflower oil icon
    Sunflower oil
    200 ml
  • Wholemeal spelt flour icon
    Wholemeal spelt flour
    230 g
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Cream cheese icon
    Cream cheese
    120 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Lemon zest icon
    Lemon zest
    2 teaspoons
  • Cashew nuts icon
    Cashew nuts
    200 g
  • Sunflower oil icon
    Sunflower oil
    4 tablespoons
  • Lemon juice icon
    Lemon juice
    2 tablespoons
  • Runny honey icon
    Runny honey
    4 tablespoons
  • Walnuts icon
    Walnuts
    as needed
  • Pecan halves icon
    Pecan halves
    as needed
  • Pistachios icon
    Pistachios
    as needed
  • Fresh thyme icon
    Fresh thyme
    6 sprigs

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Muffin pan - 12-hole
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Easywarm bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 190°C
  2. Line a clean muffin pan with paper muffin cups
  3. Assemble the Food Processor attachment to the machine
  4. Fit the knife blade to the Food Processor bowl
  5. Add walnuts to the Food processor attachment
  6. Attach the lid and ensure it is locked into place
  7. Chop until fine crumbs form
  8. Transfer nuts to medium bowl
  9. Assemble the Food Processor attachment to the machine
  10. Fit the thin slicing disc, attach the lid and ensure it is locked into place
  11. Slice carrot into the Food processor attachment
  12. Transfer carrots to medium bowl
  13. Remove the food processor, rinse and set aside
  14. Attach Creaming beater
  15. Add egg to the EasyWarm Bowl
  16. Mix with splashguard fitted - 20 sec, Speed 1
  17. Then add brown sugar and sunflower oil to the EasyWarm Bowl
  18. Mix with splashguard fitted until creamy - 1 min, Speed 3
  19. Then add wholemeal spelt flour to the EasyWarm Bowl
  20. Transfer content of medium bowl to EasyWarm Bowl
  21. Add ground cinnamon and baking soda to the EasyWarm Bowl
  22. Mix with splashguard fitted until smooth - 30 sec, Speed 1
  23. Transfer batter to muffin pan
  24. Bake until skewer tests clean - 20 min, 190°C
  25. Let cool
  26. Remove muffins from the tin
  27. Transfer onto cooling rack and let cool
  28. Preparing the cream cheese topping
  29. Attach Whisk
  30. Add cream cheese, butter, icing sugar and lemon zest to the Kenwood Bowl
  31. Whisk until light and fluffy - 2 min, Speed 3
  32. Transfer content of Kenwood Bowl to piping bag
  33. Prepare the cashew topping
  34. Assemble the Food Processor attachment to the machine
  35. Fit the blade, attach the lid and ensure it is locked into place
  36. Add cashew nuts, sunflower oil, lemon juice, water and runny honey to the Food processor attachment
  37. Mix on speed 2 for approx. 2 minutes to a fine, creamy mixture
  38. Assembling the muffins
  39. Pipe cream onto muffins
  40. Sprinkle with walnuts, pecan halves, pistachios and fresh thyme
  41. Spoon cashew topping on some of the muffins
  42. Serve
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