Mary Berry​ Carrot Cake Muffins Recipe

These easy Mary Berry Carrot Cake Muffins are made with finely grated carrots, light brown sugar, warming spices, and sunflower oil. This recipe creates an incredibly moist, perfectly spiced, and tender muffin, crowned with a rich and tangy cream cheese frosting. Perfect for an afternoon snack, Easter brunch, or a lunchbox treat, this recipe makes 12 delicious muffins.

Jump to Recipe

Mary Berry Carrot Cake Muffins Ingredients

For the Muffins:

• 225g self-raising flour
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 150g light muscovado or soft light brown sugar
• 2 large eggs
• 150ml sunflower oil
• 150g carrots, finely grated
• 50g walnuts or pecans, chopped (optional)

For the Cream Cheese Frosting:

• 150g full-fat cream cheese, at room temperature
• 50g unsalted butter, softened
• 200g icing sugar, sifted
• ½ tsp vanilla extract

How To Make Mary Berry Carrot Cake Muffins

1. Preheat the oven and prepare the tin. Heat your oven to 180°C (160°C Fan, Gas Mark 4). Line a 12-hole muffin tin with paper cases.
2. Combine the dry ingredients. In a large bowl, sift together the self-raising flour, baking powder, cinnamon, and nutmeg. Stir in the light brown sugar, making sure to break up any lumps.
3. Mix the wet ingredients. In a separate bowl or a large jug, whisk the eggs and sunflower oil together until well combined.
4. Create the muffin batter. Pour the wet egg and oil mixture into the dry ingredients. Mix gently until just combined. Fold in the finely grated carrots and the chopped nuts, if using.
5. Fill the muffin cases. Carefully divide the batter evenly among the 12 paper cases, filling each one about two-thirds full.
6. Bake the muffins. Bake in the preheated oven for 20-25 minutes, or until the muffins are well-risen, golden brown, and a skewer inserted into the center comes out clean.
7. Cool the muffins completely. Leave the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. They must be fully cooled before you add the frosting.
8. Prepare the frosting. In a medium bowl, beat the softened butter until smooth. Add the cream cheese and beat again until combined. Gradually add the sifted icing sugar and the vanilla extract, mixing on a low speed until you have a smooth and creamy frosting.
9. Frost and serve. Once the muffins are cool, pipe or spread the cream cheese frosting onto each one. For a decorative touch, you can sprinkle with a few extra chopped nuts.

Recipe Tips

• Don’t Overfill the Cases: Fill your muffin cases only about two-thirds full. This gives the muffins space to rise without spilling over the sides, creating a perfect dome shape.
• Use Finely Grated Carrots: For the best texture, grate your carrots on the fine side of a box grater. This helps them melt into the batter, ensuring maximum moisture and flavour without large, noticeable pieces of carrot.
• Avoid Overmixing: Mix the batter only until the ingredients are just incorporated. Overmixing develops the gluten and can result in tough, dense muffins instead of light and tender ones.
• Ensure Muffins Are Cool Before Frosting: Applying frosting to even slightly warm muffins will cause it to melt and slide off. For a neat, professional finish, allow the muffins to cool completely on a wire rack first.

What To Serve Carrot Cake Muffins

These carrot cake muffins are a perfect treat all on their own. They pair beautifully with a cup of hot coffee, a classic black tea, or a simple glass of cold milk. For a more indulgent snack, enjoy one slightly warmed without the frosting, with a small pat of butter.

How To Store Carrot Cake Muffins Leftovers

• Refrigerate: Because of the cream cheese frosting, these muffins should be stored in the refrigerator. Keep them in an airtight container for up to 4 days. Let them sit at room temperature for about 15-20 minutes before serving for the best flavour and texture.
• Freeze: The unfrosted muffins freeze wonderfully. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw them at room temperature before adding the fresh frosting.

Mary Berry Carrot Cake Muffins Nutrition Facts

Serving size: 1 muffin

• Calories: 360 kcal
• Total Fat: 19g
• Saturated Fat: 5g
• Cholesterol: 57mg
• Sodium: 366mg
• Total Carbohydrate: 46g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 4g

Frequently Asked Questions

• Can I add raisins to this recipe? Yes, you can add about 50g of raisins or sultanas to the batter. Fold them in at the same time as the grated carrots and nuts for an extra bit of sweetness and texture.
• Can I make these into mini-muffins? Certainly. This recipe can be adapted for a 24-hole mini-muffin tin. The baking time will be shorter, so check them after 12-15 minutes.
• Why are my muffins dry? Dry muffins are often the result of overbaking or measuring the flour incorrectly. Make sure to bake them just until a skewer comes out clean, and use the “spoon and level” method for measuring your flour to avoid packing too much in.
• Can I make these ahead of time? Yes, the unfrosted muffins can be baked a day in advance and stored in an airtight container at room temperature. Frost them on the day you plan to serve them for the best results.

Try More Recipes:

• Mary Berry Carrot Cake Tray Bake​ Recipe
• Mary Berry Carrot And Walnut Cake​ Recipe
• Mary Berry Victorian Christmas Cake​ Recipe