Cake with veg? Absolutely! Kids love these, and they’re just as popular with adults. Being able to stuff in two such nutritious veg that adapt so well to baking needs little introduction. With a raft of ingredients like nuts and spices on top of the veg that add different nutrient profiles, fibre and health benefits, this isn’t just cake. It’s a multivitamin on a plate…….


Carrot and Courgette Muffins

  • Author: Jane Hutton
  • Prep Time: 15
  • Total Time: 15 minutes


Units Scale
  • 120g sugar
  • 2 tablespoons sunflower oil
  • 1/2 teaspoon salt
  • 1 large egg
  • 120g grated courgette
  • 120g grated carrots
  • 50g chopped pecans, toasted
  • 250g flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 190C. Put cases in a muffin tray. Put the grated courgette and carrot in a sieve over a bowl and use your hands to squeeze out as much of the moisture as possible. Spread on kitchen paper or a tea towel to drain out the last drops. Whisk together the sugar, oil, salt, and egg. Add the drained courgette, carrots, and pecans to the mixture and combine.
  2. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
  3. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cocktail stick inserted into the centre of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

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