Carrot Cake Muffins With Spiced Honey Glaze | Donna Hay

Ingredients

• 13 soft fresh dates (260g), pitted and chopped
• ½ cup (125ml) boiling water
• 2½ cups (375g) self-raising (self-rising) flour
• ½ cup (110g) caster (superfine) sugar
• ¼ cup (20g) desiccated coconut
• 2 teaspoons mixed spice
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• ½ cup (125ml) milk
• ½ cup (125ml) light-flavoured extra virgin olive oil
• 2 cups (240g) finely grated carrot (about 2 carrots)
• 250g cream cheese, softened
• 2 tablespoons caster (superfine) sugar, extra
• ½ cup (180g) honey
• 1 tablespoon water
• ½ teaspoon mixed spice