Nigella Carrot Cake Muffins Recipe

This easy Nigella Carrot Cake Muffins recipe is made with freshly grated carrots, brown sugar, cinnamon, vegetable oil, and vanilla extract. The result is a batch of incredibly moist, tender, and perfectly spiced muffins with all the classic flavor of your favorite carrot cake. This recipe is perfect for an autumn breakfast or a simple afternoon snack, making 12 delicious muffins that are sure to be a hit.

Nigella Carrot Cake Muffins Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ⅓ cup brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (from fresh, whole carrots)

How To Make Nigella Carrot Cake Muffins

1. Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners, or grease it well.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate large bowl, combine the vegetable oil, brown sugar, eggs, and vanilla extract. Mix with a whisk until smooth and fully incorporated.
4. Add the carrots: Stir the freshly grated carrots into the wet ingredient mixture.
5. Mix the batter: Pour the dry ingredients into the bowl with the wet ingredients. Stir with a spatula just until the flour is no longer visible. Do not overmix; the batter should be thick.
6. Fill and bake: Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
7. Bake and cool: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Freshly Grated Carrots: For the best flavor and moisture, always grate whole carrots yourself using the fine side of a box grater. Pre-shredded carrots from a bag are often dry and will result in less tender muffins.
• Do Not Overmix: When you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can lead to tough, dense muffins instead of light and fluffy ones.
• Room Temperature Eggs: Using eggs at room temperature helps them mix more evenly into the batter. This creates a more uniform texture and a better rise. To quickly warm up cold eggs, place them in a bowl of warm water for 5-10 minutes.
• Fill Liners Correctly: Filling the muffin liners only two-thirds full is the key to getting a perfectly domed top. If you overfill them, the batter is likely to spill over the sides as it bakes.

What To Serve Carrot Cake Muffins

These carrot cake muffins are delicious on their own, especially when served warm from the oven. For a simple and comforting treat, split one open and spread it with a little salted butter. They are the perfect companion to a hot cup of coffee or a spiced chai tea. To turn them into a more decadent dessert, top them with a classic cream cheese frosting and a sprinkle of chopped walnuts or pecans.

How To Store Carrot Cake Muffins Leftovers

• Store at Room Temperature: To keep the muffins soft, store them in an airtight container at room temperature for up to 3 days. Placing a paper towel in the container can help absorb any excess moisture.
• Refrigerate: For longer storage, you can keep the muffins in an airtight container in the refrigerator for up to one week.
• Freeze: Allow the muffins to cool completely. Wrap each one individually in plastic wrap, then place them in a freezer-safe zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Nigella Carrot Cake Muffins Nutrition Facts

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 31mg
• Sodium: 225mg
• Total Carbohydrate: 38g
• Sugars: 25g
• Protein: 3g

Frequently Asked Questions

• Can I add nuts or raisins to this recipe? Absolutely! Carrot cake is wonderful with additions. You can fold in ½ cup of chopped walnuts, pecans, or raisins into the batter along with the dry ingredients.
• Why can’t I use pre-shredded carrots? Pre-shredded carrots are much drier and thicker than freshly grated carrots. Using them will result in a less moist muffin and a tougher texture. The fine shreds from a box grater meld into the batter perfectly, providing moisture and flavor.
• Can I make these into a small cake instead? Yes, you can bake this batter in a greased and floured 8×8-inch square pan. The baking time will need to be adjusted; start checking for doneness with a toothpick around the 30-35 minute mark.

More Nigella Lawson Recipes:

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

Nigella Carrot Cake Muffins Recipe

Author: Clara Bennett Cooking Method:Baking Cuisine:British American Courses:Dessert Breakfast Sides

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:12 servingsCalories:285 kcal Best Season:Summer

Ingredients

Carrot cake muffins:

Cream cheese frosting:

Notes

• 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.

Keywords:Nigella Carrot Cake Muffins Recipe