Eat Freshs

Signup and Login Popup

Mary Berry Carrot Cake Muffins Recipe

You can make a tasty homemade gooseberry jam with a few easy ingredients and processes. Let’s explore more in detail!

Contents

What Is Mary Berry Carrot Cake Muffins Recipe?

Mary Berry ensures that a decent muffin contains all the flavors of carrot cake, along with a surprise filling of sweet cream cheese icing. The Mary Berry Carrot Cake Muffins Recipe is so easy that kids will love creating it, which makes it perfect for a picnic or kids’ party.

What Does Mary Berry Carrot Cake Muffins Recipe Taste Like?

The delicious taste of this easy Mary Berry Carrot Cake Muffins Recipe is just as exquisite as that of a classic carrot cake.

Why You’ll Love Mary Berry Carrot Cake Muffins Recipe?

  • It’s convenient because they always arrive in a large bag and they use up carrots that way.
  • Nothing more to wash—they can be prepared in a single bowl!
  • A touch of cinnamon dances with the flavor of carrots.
  • They still contain sugar, but the other ingredients may be more healthful.
What Is The Best Mary Berry Carrot Cake Muffins Recipe?

What Is The Best Mary Berry Carrot Cake Muffins Recipe?

The Best Mary Berry Carrot Cake Muffins Recipe includes muffin-sized versions of your favorite carrot cake flavors. Sweet, incredibly moist, somewhat cinnamon-infused, and incredibly fluffy. Perfect for on-the-go grab-and-go meals or breakfast or snack time!

Ingredients Required For Mary Berry Carrot Cake Muffins Recipe

Eggs, sunflower oil, caster sugar, self-raising flour, ground cinnamon, baking soda, and finely grated carrots are the ingredients of the Mary Berry Carrot Cake Muffins Recipe. This recipe yields a delectable dessert that can feed up to 12 people and is ready in approximately 60 minutes.

How To Make Mary Berry Carrot Cake Muffins Recipe?

  • The bran grain and milk should be combined in a large mixing basin. Let it soak for fifteen minutes.
  • Preheat the oven to 220C/425F/Gas 7. Fill a 12-hole muffin tin with paper muffin liners.
  • Mix the cereal and milk together with half of the zest and leave aside.
  • In a separate bowl, combine the cream cheese, caster sugar, and remaining zest; stir well to make the filling.
  • Using a grater with a coarse hole, shred the carrots onto a board.
  • Add brown sugar and whisk well with a wooden spoon.
  • Sift in the flour, baking powder, cinnamon, and ginger; do not stir them in just yet.
  • Transfer the cracked eggs and oil to a different bowl. Beat with a fork just until the egg yolks are broken up and mixed with the whites.
  • Place a little dollop of the filling made of cream cheese in the center.
  • Spoon the leftover carrot mixture evenly into each casing, covering the filling.
  • Place in the preheated oven and bake for about 20 minutes, or until golden brown.
  • Carefully transfer the muffins to a wire rack to finish cooling.
  • Store in an airtight jar and eat within 24 hours.
How To Serve Mary Berry Carrot Cake Muffins Recipe?

How To Serve Mary Berry Carrot Cake Muffins Recipe?

Mary Berry Carrot Cake Muffins Recipe is the perfect sweet treat to serve and enjoy with a cup of tea or other preferred drink.

What To Serve With Mary Berry Carrot Cake Muffins Recipe?

Enjoy this delicious Mary Berry Carrot Cake Muffins Recipe with a light fruit salad, a glass of milk, or a cup of tea. For a delectable treat, they can also be eaten with a handful of nuts, a scoop of vanilla ice cream, or some creamy yogurt.

Mary Berry Carrot Cake Muffins Recipe Variations

  • Gluten-Free Carrot Cake: This is a traditional carrot cake, made with shredded carrots, raisins, cinnamon, brown sugar, and nuts (either pecans or walnuts).
  • Tropical Carrot Cake with Coconut Cream Cheese Frosting: With pineapple, macadamia nuts, coconut, crystallized ginger, and a coconut cream cheese icing, this tropical carrot cake has no raisins at all!
Pro Tips To Make Perfect Mary Berry Carrot Cake Muffins Recipe

Pro Tips To Make Perfect Mary Berry Carrot Cake Muffins Recipe

  • Grate the Carrots Finely: To guarantee that the carrots mix thoroughly into the mixture and give the cupcakes a smooth texture, use a fine grater.
  • Whisk Eggs Extensively: This helps the cupcakes rise well. Beat the eggs until they triple in volume and form a ribbon-like trail.
  • Cool Completely Before icing: To avoid the icing melting or slipping off, let the cupcakes cool completely on a wire rack before icing them.

How To Store Leftover Mary Berry Carrot Cake Muffins Recipe?

  • Store in the refrigerator: Allow the remaining carrot cupcakes to come down to room temperature. For up to five days, store them in the refrigerator in an airtight container.
  • Freeze: After the carrot cupcakes are cool, wrap each one in plastic wrap or put them in a freezer-safe container. You can freeze them for up to three months. Before serving, let them thaw for a few hours in the fridge.
Mary Berry Carrot Cake Muffins Recipe

Mary Berry Carrot Cake Muffins Recipe

Mary Berry Carrot Cake Muffins Ingredients

Mary Berry Carrot Cake Muffins Ingredients

Mary Berry Carrot Cake Muffins Recipe Instructions

Step 1: In a large mixing basin, combine the bran cereal and milk; swirl slightly to combine. Give it a fifteen-minute soak. Preheat the oven to 220C/425F/Gas 7 in the interim.

Step 2: Combine half of the zest with the cereal and milk, then set aside. This filling is made by combining the cream cheese and caster sugar with the remaining zest in a small bowl and mixing thoroughly.

Step 3: Grate the carrots onto a board using the coarse-hole side of a grater. 150g/5½oz of grated carrot should be weighed and added to the large bowl.

Step 4: The cereal will be really soggy by now. With a wooden spoon, thoroughly stir in the brown sugar. Don’t mix in the flour, baking powder, ginger, or cinnamon just yet; instead, sift them in.

Step 5: Pour the oil and cracked eggs into a separate basin. Just until the egg yolks are broken up and combined with the whites, beat with a fork.

Step 6: Place a spoonful of the carrot mixture into each paper muffin case in the tray using a medium-sized spoon. Put a tiny dollop of the cream cheese filling in the center.

Step 7: Evenly distribute the remaining carrot mixture among the cases and cover the filling with it. Put in the preheated oven and bake until golden brown, about 20 minutes.

Step 8: After taking the tray out of the oven and letting it sit for five minutes, carefully place the muffins to a wire rack so they can cool. Eat within 24 hours after storing in an airtight jar.

Mary Berry Carrot Cake Muffins Recipe Nutrition Facts

Mary Berry Carrot Cake Muffins Recipe Nutrition Facts

NOTES

  • Nutrition values are an estimate only.

DID YOU MAKE THIS RECIPE?

Tag @eatfreshs on Pinterest so we can admire your masterpiece! 🌟

Use paper liners instead if you want your muffins to be particularly moist or if you won’t be eating them right away. The muffins will stay fresher for longer if you use paper liners to assist retain the moisture inside the cooked items.
Cake sinking after baking can be avoided by making sure the oven is properly prepared, using the appropriate size baking pan, closing the oven door when not in use, and letting it cool down gradually in the oven before taking it out.
Your cake will be tough and dry if a recipe calls for too much flour and not enough fat, such as butter or oil.

Conclusion

Your favorite flavors of carrot cake are now available in muffin form thanks to the Best Mary Berry Carrot Cake Muffins Recipe. Sweet, very moist, slightly cinnamon-flavored, and very fluffy!
smi

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!

Leave a Comment

Your email address will not be published. Required fields are marked *

Subscribe for notification
Scroll to Top