Mary Berry Carrot Cake Muffins Recipe

These carrot cake muffins are light, moist, and gently spiced, with a soft crumb and a subtle sweetness from freshly grated carrots. They are easy to make, suitable for beginner bakers, and ideal for everything from afternoon tea to lunchbox treats. The muffins come together quickly using simple ingredients and are finished with a creamy topping that makes them feel special without being fussy. From start to finish, they take about 45 minutes.

Ingredients

For the Carrot Cake Muffins

• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 175g light brown sugar
• 2 large eggs
• 150ml sunflower oil
• 200g carrots, finely grated
• 75g chopped walnuts or pecans (optional)
• Zest of 1 orange

For the Cream Cheese Topping

• 150g full-fat cream cheese, softened
• 50g unsalted butter, softened
• 75g icing sugar, sifted
• ½ tsp vanilla extract

How to Make Mary Berry Carrot Cake Muffins

• Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases and set aside.
• Mix the Muffin Batter: In a large bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Stir in the sugar. In a separate jug, lightly beat the eggs, then add the oil. Pour the wet ingredients into the dry and mix gently until just combined. Fold in the grated carrots, orange zest, and nuts if using.
• Bake the Muffins: Divide the mixture evenly between the paper cases, filling each about three-quarters full. Bake for 20 to 22 minutes until well risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Topping and Assemble: Beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla, beating until light and creamy. Once the muffins are completely cool, spread or pipe a little topping over each one.

Tips for Perfect Carrot Cake Muffins

Why are my muffins dry?

Overbaking is the most common cause. Check them a minute or two early and remove them as soon as the centres are cooked.

Can I grate the carrots finely?

Yes, finely grated carrots blend better into the batter and give a softer texture.

How do I stop the topping from being runny?

Make sure the butter and cream cheese are soft, not warm. Chill the topping briefly if your kitchen is warm.

Can I make these without nuts?

Absolutely. The muffins are just as good without nuts and will suit those with allergies.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add a light dusting of cinnamon on top
• Enjoy plain without the topping for a lighter bake

Storage

Room Temperature

Store unfrosted muffins in an airtight container for up to 2 days.

Refrigerator

Once topped, keep the muffins in the fridge and eat within 3 days. Bring to room temperature before serving.

Freezing

The muffins freeze well without the topping for up to 3 months. Defrost at room temperature and decorate before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 19g
• Saturated Fat: 6g
• Sodium: 210mg

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

FAQs

Mary Berry Carrot Cake Muffins Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, moist carrot cake muffins lightly spiced and topped with a creamy vanilla cream cheese frosting. Easy to make and perfect for tea time or baking with confidence.

Ingredients

• 200g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 175g light brown sugar

• 2 large eggs

• 150ml sunflower oil

• 200g carrots, finely grated

• 75g chopped walnuts (optional)

• Zest of 1 orange

• 150g full-fat cream cheese

• 50g unsalted butter

• 75g icing sugar

Directions

• Preheat oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
• Mix flour, baking powder, spices, and sugar in a large bowl.
• Beat eggs with oil, then mix into dry ingredients.
• Fold in carrots, orange zest, and nuts if using.
• Divide mixture between cases and bake for 20–22 minutes until risen and cooked through.
• Cool briefly, then transfer to a wire rack.
• Beat cream cheese, butter, icing sugar, and vanilla until smooth.
• Spread or pipe topping onto cooled muffins and serve.

Notes

• Do not overmix the batter to keep muffins light.
• Finely grated carrots give the best texture.
• Muffins freeze well without topping for up to 3 months.