carrot cake muffins nigella

Nigella’s Delightful Carrot Cake Muffins: A Must-Try

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Want a dessert with moist cake, spicy aroma, and creamy frosting? Nigella’s carrot cake muffins are the answer. They’re packed with fantastic flavors and are simple to make. Your family will love them.

Hailed from Nigella’s book “AT MY TABLE,” these muffins give a new take on her Ginger and Walnut Carrot Cake. They’re handheld, moist, and filled with carrots. Baking them results in a cakey delight that’s hard to resist.

Making these muffins is a breeze. Mix the dry stuff first – flour, baking powder, and more. Then, blend brown sugar, eggs, and oil. Add the carrots and mix all together well.

Next, fold in walnuts and ginger for an extra kick. This mix of nuts and ginger makes every bite exciting.

Once the muffins are baked to perfection, add the final layer – cream cheese frosting. It’s smooth and made with butter, sugar, cream cheese, and ginger. It matches perfectly with the muffins’ taste.

Enjoy these muffins right out of the oven or bake them early. Nigella’s recipe can be tailored to your liking, with or without nuts.

Don’t wait to try Nigella’s Delightful Carrot Cake Muffins. They’re perfect for any gathering or a quiet day at home. Just follow her recipe, dive into the amazing flavors, and enjoy each delightful bite. Your friends and family will love you for it.

Ingredients and Method for Nigella’s Carrot Cake Muffins

Nigella’s carrot cake muffins are a mix of good-for-you foods and easy steps. I’ll show you what to gather for the cake and icing. Then, how to make them perfectly.


  • For the cake: plain flour, baking powder, bicarbonate of soda, ground ginger, fine sea salt, soft light brown sugar, large eggs, vegetable oil, carrots, walnut pieces, and crystallized ginger.
  • For the icing: unsalted butter, icing sugar, cornflour, cream cheese, and fresh ginger.


  1. Mix together flour, baking powder, bicarbonate of soda, ginger, and salt.
  2. In a separate bowl, whisk brown sugar, eggs, and oil until smooth.
  3. Combine the dry and wet mixtures with grated carrots.
  4. Then, fold in walnuts and crystallized ginger gently.
  5. Fill muffin cases and bake until a toothpick comes out clean.
  6. Let the muffins cool. Then, make cream cheese icing by beating butter, sugar, cornflour, cheese, and ginger until creamy.
  7. Frost the muffins generously when they’re completely cooled.

Stick to these steps, and your carrot cake muffins will turn out yummy and hard to resist.

Now, armed with the recipe, get ready to bake. Treat yourself to Nigella’s delightful carrot cake muffins.

Additional Information and Tips for Nigella’s Carrot Cake Muffins

Planning to bake Nigella’s carrot cake muffins early? Here are tips to help them come out perfect.


These carrot cake muffins can be made ahead, making life easier. Bake them up to 2 days early. Store them in an airtight container. Then, ice them before enjoying. This saves you time.


Want to make a big batch or save some? You can freeze them without icing. Wrap them well or use an airtight container. They can stay in the freezer for up to 3 months. To eat them, let them thaw at room temperature. Then frost them for that perfect taste.


Though they’re so good, they may not last, but if they do, here’s what to do. Keep them in an airtight container for up to 5 days. Even after a few days, they’ll still be moist and tasty.

Make these muffins how you like them. Change the recipe by adding or taking away nuts. Eat them right after they’re baked, save some for later by freezing, or make them ahead. They’re perfect for any time you want something special.

Now you’re ready to bake and share these delicious muffins. Perfect for bringing joy to friends and family. Enjoy your baking!

carrot cake muffins


Nigella’s carrot cake muffins are a special treat. They take classic carrot cake and give it a new twist. With grated carrots, spices, and tangy cream cheese frosting, they create a tasty mix.

Following the recipe and tips, you can make these muffins at home. You can eat them right from the oven or save for later. They’re perfect for anyone who loves carrot cake.

Get your ingredients ready and let’s bake. Put on your apron. Enjoy the lovely smell of baking muffins. Make Nigella’s carrot cake muffins for a yummy surprise.


Can I convert Nigella’s Ginger And Walnut Carrot Cake into muffins?

Yes, you can cook her carrot cake in a muffin pan. This mix makes about 18-20 regular-sized muffins.

What is the baking time and temperature for the carrot cake muffins?

Bake at 170°C/150°C Fan/325°F for 20-25 minutes. For a peaked top, heat the oven to 180°C/160°C Fan/350°F for 18-20 minutes.

How can I frost the carrot cake muffins with cream cheese frosting?

Make extra cream cheese frosting. After the muffins cool, spread or pipe the frosting on top.

Can I make the carrot cake ahead of time?

You can bake it up to 2 days early. Keep it in an airtight container before adding icing.

Can I make the cream cheese icing ahead of time?

You can prepare the icing a day in advance. Keep it in the fridge until you’re ready to use it.

How long can I store the carrot cake muffins?

Keep the muffins in an airtight container. They will be good for up to 5 days after baking.

Can I freeze the carrot cake muffins?

You can freeze the muffins without frosting. Store them for up to 3 months. Thaw and frost when ready.

Can I customize the carrot cake muffins?

Add or leave out nuts to make your muffins just right.

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