Mary Berry Carrot Cake Muffins Recipe

If you love classic carrot cake but want something quicker and easier to serve, these Mary Berry Carrot Cake Muffins are the perfect choice. They are soft, moist, lightly spiced, and packed with freshly grated carrots, creating a delicious homemade flavor in every bite. The recipe is beginner-friendly and comes together with simple pantry ingredients. From start to finish, these muffins take about 40 minutes, making them ideal for breakfast, afternoon tea, or lunchbox treats.

Ingredients

For the Muffins

225g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
175g light brown sugar
2 large eggs
150ml sunflower oil
200g carrots, grated
50g chopped walnuts
50g raisins
1 teaspoon vanilla extract

For Baking

12 paper muffin cases

How to Make Mary Berry Carrot Cake Muffins Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper muffin cases.
Mix the dry ingredients: Add the self-raising flour, baking powder, cinnamon, and brown sugar to a large mixing bowl. Stir until evenly combined.
Prepare the wet ingredients: In a separate bowl, whisk together the eggs, sunflower oil, and vanilla extract until smooth.
Combine the batter: Pour the wet mixture into the dry ingredients and mix gently until no dry flour remains.
Add the carrots and fruit: Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed throughout the batter.
Fill the muffin cases: Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
Bake the muffins: Place the tin in the preheated oven and bake for 18 to 20 minutes until the tops are golden and a skewer inserted into the centre comes out clean.
Cool before serving: Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for the Best Carrot Cake Muffins

How do I keep carrot cake muffins moist?

Use freshly grated carrots and measure the flour accurately. The oil in the recipe also helps keep the muffins soft for several days.

Can I leave out the walnuts?

Yes. You can omit the walnuts or replace them with pecans for a different texture and flavor.

Why are my muffins dense?

Overmixing the batter can make muffins heavy. Stir only until the ingredients are combined.

Can I add cream cheese frosting?

Absolutely. Once cooled, top the muffins with cream cheese frosting for a more traditional carrot cake finish.

Serving Suggestions

Serve with a cup of tea or coffee.
Spread with a little butter while still slightly warm.
Top with cream cheese frosting for a dessert-style treat.
Enjoy alongside fresh fruit for breakfast.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 1 week, especially if frosted with cream cheese icing.

Freezing

Freeze unfrosted muffins in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 245 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make these muffins without raisins?

Yes, simply leave them out or replace them with extra grated carrot or chopped nuts.

Can I use plain flour instead of self-raising flour?

Yes, add an extra 2 teaspoons of baking powder to plain flour for similar results.

Can I freeze carrot cake muffins?

Yes, these muffins freeze very well for up to 3 months when stored in an airtight container.

How do I know when the muffins are done?

Insert a skewer into the centre of a muffin. If it comes out clean, the muffins are ready.