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Carrot Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very moist carrot cake, easily devoured in mere seconds!

This is a very moist carrot cake, easily devoured in mere seconds!

Ingredients

Serves: One large cake tin

Metric Cups

For the Cake

  • 500 millilitres light brown muscovado sugar
  • 4 millilitres eggs
  • 275 millilitres sunflower oil
  • 625 millilitres flour
  • 10 millilitres cinnamon
  • 7½ millilitres cream of tartar
  • 12½ millilitres baking powder
  • 5 millilitres salt
  • 500 millilitres carrots (grated)
  • 1 tin pineapple chunks (drained)
  • 125 millilitres pecan nuts (roughly chopped)

For the Icing

  • 125 grams icing sugar
  • 15 millilitres butter (melted)
  • 2½ millilitres vanilla
  • 100 grams cream cheese
  • pecan nuts (for decoration)

For the Cake

  • 18 fluid ounces light brown sugar
  • fluid ounce eggs
  • 10 fluid ounces vegetable oil
  • 22 fluid ounces flour
  • fluid ounce cinnamon
  • fluid ounce cream of tartar
  • fluid ounce baking powder
  • fluid ounce salt
  • 18 fluid ounces carrots (grated)
  • 1 tin pineapple chunks (drained)
  • 4 fluid ounces pecan nuts (roughly chopped)

For the Icing

  • 4⅖ ounces confectioners' sugar
  • 1 fluid ounce butter (melted)
  • fluid ounce vanilla
  • 3½ ounces cream cheese
  • pecan nuts (for decoration)

Method

Carrot Muffins is a community recipe submitted by Patat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Cake: Beat eggs and sugar together untill it the colour is light. Add the oil and beat. Sift the dry ingredients together. Mix the dry with the egg mixture.
  2. Add the pineapple, carrot and nuts to the mixture. Spoon the mixture in to your preferred baking tin that has been sprayed with 'spray and cook'.
  3. Bake at 180C untill the mixture has set. Times may differ depending on the shape of the tin.
  4. Icing: Mix the icing sugar with boiled water and the butter untill a smooth mixture. Add the vanilla and the cream cheese and beat untill the mixture is smooth.
  5. Wait for the cake to cool and the decorate with the icing and add leftover pecannut as decoration.
  1. Cake: Beat eggs and sugar together untill it the colour is light. Add the oil and beat. Sift the dry ingredients together. Mix the dry with the egg mixture.
  2. Add the pineapple, carrot and nuts to the mixture. Spoon the mixture in to your preferred baking tin that has been sprayed with 'spray and cook'.
  3. Bake at 180C untill the mixture has set. Times may differ depending on the shape of the tin.
  4. Icing: Mix the confectioners' sugar with boiled water and the butter untill a smooth mixture. Add the vanilla and the cream cheese and beat untill the mixture is smooth.
  5. Wait for the cake to cool and the decorate with the icing and add leftover pecannut as decoration.

Additional Information

I usually halve this recipe as I have a small family. For a smoother texture I sometimes liquidise the pineapple.

I usually halve this recipe as I have a small family. For a smoother texture I sometimes liquidise the pineapple.

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