Nigella's Carrot Cake Muffins
User Reviews
4.5
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
12 muffins
-
Calories
400 kcal
-
Course
Baked Goods
-
Cuisine
American
Nigella's Carrot Cake Muffins
Report
Nigella's amazing carrot cake cupcakes or muffins with cream cheese frosting and walnuts; these easy muffins are a decadent delight perfect for Easter or another special day.
Share:
Ingredients
Carrot cake muffins:
- ½ cup light brown sugar
- ¾ cup sunflower oil Note 1
- 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 Note 2
Cream cheese frosting:
- ½ cup cream cheese
- 1 ⅔ cup icing sugar sifted
- 1 teaspoon lime or lemon juice
- 12 walnut halves Note 2
Add to Shopping List
Instructions
Carrot cake muffins:
- Preheat the oven to 200°C/ 400°F. Line the muffin tin with paper liners.
- Grate the carrots finely (fine side of a hand grater or just a few pulses in a food processor fitted with grate setting, don't let the carrots become juicy).2 medium carrots
- Chop the walnuts.½ cup chopped walnuts
- Combine the sugar and oil with the handheld mixer. Add the eggs one at a time and mix shortly until creamy.½ cup light brown sugar + ¾ cup sunflower oil + 2 large eggs
- Mix the flour, baking soda, cinnamon, salt, lemon, and orange zest. Add to the egg mixture and then fold in the carrots and the chopped walnuts. 1 ½ cup all-purpose flour + ¾ teaspoon baking soda + 1 teaspoon cinnamon + pinch of salt + zest of ½ lemon + zest of ½ orange
- Bake carrot cake muffins: Spoon the mixture into the prepared muffin tin. Bake for 20 minutes.
- Cool: Transfer to a wire rack and let cool completely.
Cream cheese frosting:
- Beat the cream cheese until smooth, which will take a few seconds.½ cup cream cheese
- Beat in the sifted icing sugar and add the lime or lemon juice.1 ⅔ cup icing sugar + 1 teaspoon lime or lemon juice
- Spread the frosting on the cupcakes using a butter knife.
- Top: Place half a walnut on top.12 walnut halves
Notes
- Oil: I used a very mild sunflower oil. Make sure that the oil is rather neutral in taste; otherwise, you will definitely be able to taste it, and that is not the flavor you are looking for in a cake. Canola oil is perfect, too.
- Nuts: You can replace the walnuts with pecans.
Nutrition Information
Show Details
Serving
1muffin
Calories
400kcal
(20%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
18g
Cholesterol
41mg
(14%)
Sodium
142mg
(6%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 400kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 41mg | 14% |
| Sodium | 142mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
Other Recipes
You'll Also Love
