Nigella Carrot Cake Muffins Recipe

Nigella Carrot Cake Muffins feature light brown sugar, sunflower oil, eggs, flour, and aromatic spices. Baking for 20 minutes yields 12 servings.

Try More Nigella Lawson Recipes:

• Nigella Courgette And Lime Cake
• Nigella Blackberry Jam Recipe
• Nigella Cottage Pie

🧡 Why You’ll Love Carrot Cake Muffins Recipe:

• Deliciously Moist: Each bite of these carrot cake muffins bursts with moisture, thanks to the grated carrots and sunflower oil.
• Warm Spice Aroma: The enticing scent of cinnamon fills your kitchen as these muffins bake, inviting everyone to indulge.
• Perfectly Portioned: Enjoy the satisfaction of a sweet treat without overindulging, as these muffins come in convenient individual servings.

❓ What Is Nigella Carrot Cake Muffins Recipe?

Nigella Carrot Cake Muffins are a delectable treat crafted with light brown sugar, sunflower oil, eggs, all-purpose flour, baking soda, cinnamon, salt, lemon zest, orange zest, carrots, and walnuts.

🥕 Nigella Carrot Cake Muffins Ingredients

Carrot cake muffins:

• ½ cup light brown sugar
• ¾ cup sunflower oil 
• 2 large eggs
• 1 ½ cup all-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt
• zest of ½ lemon
• zest of ½ orange
• 2 medium carrots total weight about 5.5 oz/150 g
• ½ cup chopped walnuts 

Cream cheese frosting:

• ½ cup cream cheese
• 1 ⅔ cup icing sugar sifted
• 1 teaspoon lime or lemon juice
• 12 walnut halves 

🧁 How To Make Nigella Carrot Cake Muffins

Carrot cake muffins:

1. Preheat your oven to 200°C/400°F and line your muffin tin with paper liners.
2. Grate them finely, either with a hand grater’s fine side or a few pulses in a food processor. Keep them dry, not watery.
3. Use your handheld mixer to blend sugar and oil. Add the eggs one by one and mix until the mixture is creamy.
4.  Mix flour, baking soda, cinnamon, salt, lemon zest, and orange zest.
5. Add the dry mixture to the eggs, then gently mix in the grated carrots and chopped walnuts.
6. Spoon the batter into your prepared muffin tin and bake for about 20 minutes, once baked, let the muffins cool completely on a wire rack.

Cream cheese frosting:

1. Use your mixer to beat the cream cheese until it’s super smooth, just takes a few seconds.
2. Add in the sifted icing sugar and a splash of lime or lemon juice to make it extra tasty.
3. Grab a butter knife and spread that creamy goodness all over your cupcakes and top each cupcake with a half walnut for a fancy finish.

💭 Recipe Tips:

• Fine Grating for Moist Muffins: Grate carrots finely and pat dry to keep muffins moist.
• Creamy Batter Magic: Use a mixer for creamy batter, ensuring a velvety texture.
• Even Mixing, Even Delight: Thoroughly mix dry ingredients for a flavorful, aromatic muffin.

🍧 What To Serve With Carrot Cake Muffins?

Serve carrot cake muffins with hot tea or coffee, whipped cream or vanilla ice cream, fresh fruit like strawberries or raspberries, honey or maple syrup, and creamy yogurt.

🎚 How To Store Leftovers Carrot Cake Muffins?

• In the fridge: Store leftovers carrot cake muffins in an airtight container for 5 days. 
• In the freezer: Wrap leftovers carrot cake muffins individually and freeze for 3 months.

🥵 How To Reheat Leftovers Carrot Cake Muffins?

• In the oven: Warm leftovers carrot cake muffins for 3 minutes at 350°F. 
• In the microwave: Heat leftover carrot cake muffins for 20-30 seconds. 
• In the air-fryer: Leftovers carrot cake muffins can be reheated for 3-5 minutes at 325°F.

FAQ’S:

More Nigella Lawson Recipes:

• Nigella Coca Cola Cake
• Nigella Semolina Pudding
• Nigella Blueberry Muffins

Nigella Carrot Cake Muffins Nutrition Fact

• Calories: 400kcal 
• Carbohydrates: 47g 
• Protein: 4g 
• Fat: 23g 
• Saturated Fat: 4g 
• Polyunsaturated Fat: 18g 
• Cholesterol: 41mg 
• Sodium: 142mg 
• Fiber: 2g 
• Sugar: 33g