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Pineapple and Carrot Muffins with Cream Cheese Icing

A fresh and light tasting muffin that you can make any time of year.
Prep Time 20 mins
Cook Time 20 mins
Servings 12 Muffins


  • Large mixing bowl
  • Danish dough whisk
  • vegetable greater
  • Can opener
  • piping bag optional
  • Measuring cups
  • Measuring spoons


Muffin Recipe

  • ½ cup neutral oil (Use grapeseed or vegetable oil)
  • 2 eggs
  • 1 cup grated carrot (peeled first)
  • 1 cup tinned crushed pineapple (drained)
  • 1 tsp vanilla
  • ½ cup white sugar (castor or plain)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups plain flour

Optional Muffin Ingredients

  • ½ sultanas (or raisins)
  • 1 tsp cinnamon (or mixed spice)

Cream Cheese Icing

  • 2 cups icing sugar (Powdered sugar)
  • 50 grams softened butter
  • ½ cup cream cheese
  • 1 tsp vanilla
  • 2-3 tbsp milk (you could use lemon juice)

Optional Toppings

  • pumpkin seeds
  • chopped walnuts


  • Pre heat your oven to 200°.
  • Prepare and line your muffin tray.
  • Beat oil and eggs together with your dough whisk.
  • Add the vanilla, carrot, drained crushed pineapple and mix until combined.
  • Next add the dry ingredients. If your mixture seems a little dry - add a splash of pineapple juice to bring the mixture together.
  • Share equal amounts of batter amongst the muffin tray.
  • Bake for twenty minutes. Use your finger to check for a bounce on the top of each muffin. Press down lightly and if it springs back they are cooked.
  • Allow the muffins to sit in the tray for 10 minutes once they have been removed from the oven. Then transfer them to a cooling rack so they don't sweat.
  • Once cool - ice each muffin with the delicious cream cheese icing.
  • Add optional toppings if you choose.