Mary Berry Carrot Cake Muffins are a scrumptious adaptation of the traditional carrot cake. These muffins encapsulate the moist, dense texture of carrot cake with the added convenience and charm of a muffin, making them a perfect grab-and-go snack or a delightful end to any meal. This recipe makes enough for 6-8 people and can be ready in about.. Set the grated carrots to the side. In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined. Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
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Method. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Grease a 20cm deep cake tin with non-stick baking paper. In a large mixing bowl sift together the flour and baking powder and stir in the sugar. Add the chopped nuts and grated carrots and mix lightly. Make a well in the centre, add the eggs and oil and beat until it is mixed thoroughly.. Bake the cake in the preheated oven for 25 to 30 minutes or until golden and springy to the touch. A skewer inserted in the center should come out clean, with no wet crumbs attached. Remove the cake from the oven and let it cool slightly in the tray or tin, then transfer it to a wire rack to cool completely.
