Servings
Font
Back
Nigella's Carrot Cake Muffins
4.5 from 24 votes

Nigella's Carrot Cake Muffins

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 400 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Carrot cake muffins:
  • ½ cup light brown sugar
  • ¾ cup sunflower oil Note 1
  • 2 egg large
  • 1 ½ cup all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch salt
  • lemon zest of ½
  • orange zest of ½
  • 2 carrot total weight about 5.5 oz/150 g, medium
  • ½ cup walnuts Note 2, chopped
Cream cheese frosting:
  • ½ cup cream cheese
  • 1 ⅔ cup icing sugar sifted
  • 1 teaspoon lime juice or lemon juice
  • 12 walnut halves Note 2

Instructions

Carrot cake muffins:
    Cup of Yum
  1. Preheat the oven to 200°C/ 400°F. Line the muffin tin with paper liners.
  2. 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
  3. Chop the walnuts.½ cup chopped walnuts
  4. 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
  5. 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
  6. Bake carrot cake muffins: Spoon the mixture into the prepared muffin tin. Bake for 20 minutes.
  7. Cool: Transfer to a wire rack and let cool completely.
Cream cheese frosting:
  1. Beat the cream cheese until smooth, which will take a few seconds.½ cup cream cheese
  2. Beat in the sifted icing sugar and add the lime or lemon juice.1 ⅔ cup icing sugar + 1 teaspoon lime or lemon juice
  3. Spread the frosting on the cupcakes using a butter knife.
  4. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 400

% 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.