nigella carrot cake muffins

Nigella’s Carrot Cake Muffins: A Treat for All Seasons

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Enjoy Nigella’s carrot cake muffins, mixing comfort with refreshing taste. They are ideal for any season, offering a treat that always fits.

These muffins are moist, flavorful, and smell wonderful. They are perfect for a quiet moment or as a tasty snack. Nigella’s creation will surely please you.

The mix of fresh carrots, ginger, and nuts makes each bite rich in taste. The cream cheese topping, with a hint of ginger, turns these muffins into a delight.

What’s more, the crunchy topping of walnuts and ginger looks and tastes great. It makes the muffins even more enjoyable.

Nigella’s muffins are a treasure, perfect for all times of the year. Don’t miss out. Treat yourself to these amazing flavors.

Ingredients and Method

Making top-notch Nigella carrot cake muffins requires mixing great stuff together the right way. Let’s dive into what you’ll need and how to do it:


For the cake batter, you’ll need:

  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup soft light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup walnut pieces
  • 1/2 cup finely chopped crystallized ginger

For the cream cheese icing, gather:

  • 1/4 cup unsalted butter, softened
  • 2 cups icing sugar
  • 2 teaspoons cornflour
  • 8 ounces cream cheese, softened
  • 1 teaspoon grated fresh ginger


  1. Start by preheating your oven to 180°C/350°F. Line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, bicarbonate of soda, ground ginger, and salt in a big bowl.
  3. In another bowl, beat the brown sugar, eggs, and oil well.
  4. Combine the dry and wet mixtures, stirring until just blended.
  5. Now, add carrots, walnuts, and crystallized ginger.
  6. Spoon the batter into the liners evenly.
  7. Bake for 20-25 minutes until a toothpick comes out clean from the center of a muffin.
  8. Cool the muffins in the tin for 5 minutes, then move them to a wire rack to finish cooling.
  9. While the muffins cool, make the icing by mixing the butter, icing sugar, and cornflour.
  10. Beat in the cream cheese and ginger until smooth.
  11. Once the muffins are cool, ice them.
  12. Top with walnuts and ginger for flavor and looks.

With all that in mind, it’s muffin-making time! Strap on your apron, warm up the oven, and enjoy that wonderful baked smell taking over your home.

Tips and Storage

To make the carrot cake muffins extra tasty, remember a few tips.

  1. Rub the cubes of crystallized ginger between your fingers to remove excess sugar before chopping them.
  2. When chopping walnuts, it may be easier and quicker to crumble them with your fingers.

You can bake the muffins ahead and keep them fresh for 2 days. The icing can also be made early and kept in the fridge. Just remember to let it come to room temperature before using.

Leftover muffins stay good for 5 days in a cool place. You can also freeze the muffins. Wrap them well in cling film and foil for up to 3 months.

Storage Tips for Nigella Carrot Cake Muffins

Storage Times for Nigella Carrot Cake Muffins

Storage Method Duration
Made ahead and stored in an airtight container Up to 2 days
Icing prepared in advance and refrigerated Brought to room temperature before spreading
Leftover muffins stored in a cool, dry place Up to 5 days
Muffins wrapped in cling film and foil and frozen Up to 3 months
Frozen muffins defrosted at room temperature 4-5 hours


Nigella’s carrot cake muffins aren’t just for a specific time of year. They’re a tasty treat you can enjoy anytime. Made with fresh carrots, ginger, and walnuts, they’re moist and full of flavor. The cream cheese icing makes them extra special, and the nuts and ginger topping adds a satisfying crunch.

Enjoy these muffins whether it’s for breakfast, a snack, or after dinner. They’ll make you happy and satisfy your craving. Nigella’s recipe combines delicious flavors and textures perfectly. Her carrot cake muffins are a treat you can’t resist.

So, go ahead and try Nigella’s carrot cake muffins. Dive into her tasty creation and savor every bite. Whether it’s a quiet morning or a big celebration, they fit perfectly. With Nigella’s muffins, you add the joy of baking to your special moments with family and friends.


Can I substitute any of the ingredients in Nigella’s carrot cake muffins?

Experimenting with recipes can be fun, but changing ingredients might alter what you make. Sticking to the original recipe ensures the best taste and texture.

Can I use whole wheat flour instead of plain flour?

Yes, you can use whole wheat flour in place of plain. Note, the muffins might be slightly denser with this change.

Can I omit the cream cheese icing?

If you want a less sugary option, skipping the icing is fine. The muffins will still taste great without it.

Can I use a different type of nut instead of walnuts?

Feel free to swap walnuts for your favorite nuts or skip them entirely if you prefer or have allergies.

How long do the muffins stay fresh?

Muffins are best in the first one or two days. Properly stored, they last up to 2 days. Use an airtight container for storage.

Can I freeze the muffins?

Freezing is an option. Wrap the muffins well before freezing, up to 3 months. Allow them to defrost for 4-5 hours before serving.

Can I prepare the icing in advance?

Preparing the icing ahead is fine. Store it in the fridge, but remember to warm it to room temperature before applying.

Can I use store-bought grated carrots instead of grating them myself?

Grating carrots fresh is better for texture and flavor. It’s worth the time for a tastier muffin.

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