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

  • 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.
  • 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'.
  • Bake at 180*C untill the mixture has set. Times may differ depending on the shape of the tin.
  • 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.
  • Wait for the cake to cool and the decorate with the icing and add leftover pecannut as decoration.
  • 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.
  • 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'.
  • Bake at 180*C untill the mixture has set. Times may differ depending on the shape of the tin.
  • 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.
  • 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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