Carrot Cake Muffins

150ml The Good Oil extra virgin rapeseed oil

160g plain flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

170g brown sugar

3 large eggs

1 tsp vanilla paste

180g freshly grated carrot

120g roughly chopped pecans (reserve a handful for topping)

250g cream cheese (at room temperature)

125g butter

200g icing sugar

1 tsp vanilla paste

Preheat the oven to 180°C and line a muffin tin with paper liners. In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt until evenly combined.

In a separate large bowl, beat the egg, brown sugar, oil, and vanilla until thick and smooth. Add the dry mixture to the wet ingredients, then stir gently with a spatula until partially combined. Fold in the grated carrots and most of the chopped pecans. Mix until just combined—avoid overmixing to keep the muffins tender.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

While the muffins cool, beat softened butter and sugar in a stand mixer until light and fluffy. Add cream cheese and vanilla, mixing until just smooth. Top each cooled muffin with a dollop of frosting. Use the back of a spoon to create a swirl and sprinkle with reserved chopped pecans to decorate.