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 Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Muffins and Cupcakes
Cuisine: American
Servings: 12 muffins
Calories: 400kcal
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
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.
- 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.
Serving: 1muffin | Calories: 400kcal | Carbohydrates: 47g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 41mg | Sodium: 142mg | Fiber: 2g | Sugar: 33g