Carrot Cake Muffins with Punjab Mango & Date Chutney Recipe


Wow, wow, wow…these cupcakes are so delicious.  Please don’t go near these if you are on a diet, guaranteed you won’t just have one, sorry:)


Frosting:  30g softened Butter, 80g softened Cream Cheese, 1 tsp Lemon Zest, 1 tbsp Lemon Juice, 1 1/2 cups Icing Sugar


  1. Pre-heat ove to 180 degress fan forced and line cupcake tray with patty pans.
  2. Beat brown sugar and eggs together until creamy then add in oil and beat for 2-3 minute on high speed
  3. Stir in flour slowly ensuring that it is well incorporated into the oil, egg and sugar mixture
  4. Add grated carrots, walnut kernels and Mudgeeraba Spices Punjab Mango & Date Chutney to the bowl and mix through using a wooden spoon until well combined
  5. Stir in bicarbonate of soda and Mudgeeraba Spices Chai Masala powder for 1 min
  6. Spoon into muffin pans filling 2/3 of the patty pan
  7. Bake for 15mins or until they spring back when touched lightly. Turning the tray half way through baking also ensures evenly baked cupcakes.
  8. Remove from oven and cool.
  9. While the cupcakes cool, beat together butter, cream cheese, lemon zest, lemon juice, and icing sugar until light and smooth.
  10. Once the cupcakes are cooled, top with frosting and sugared walnut.
  11. Enjoy!

Credit given to Taryn for the upgrade of this recipe.