Carrot Cake Muffins

Our answer

Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is less airy and sweet than a regular American-style carrot cake but very delicious. It is probably possible to convert the cake into muffins, though please note that the mixture will not rise as much as muffins and will have a flatter top than a regular muffin.

The batter is baked in a 20cm/8-inch springform pan and we estimate that this should give 18-20 regular size muffins. Fill the muffin cases no more than two-thirds full. The baking time at 170°C/150°C Fan/325°F should be around 20-25 minutes. As the muffins are are smaller than a full cake you could possibly increase the oven temperature to 180°C/160°C Fan/350°F, bake them for around 18-20 minutes and this may give more of a peaked top. The muffins are baked when a cake tester inserted into the centres comes out clean. However, as we have not tried the cake in this form, we are unable to guarantee the results. If you are going to frost the muffins with the cream cheese frosting you will need extra frosting and we estimate it would be approximately 1.5-2 times the recipe quantity.