Enjoy moist, perfectly spiced Carrot Cake Muffins without any oil. Packed with grated carrot, crunchy mixed nuts and warm spices for a wholesome, easy home bake. I use Buttermilk in all my Muffin Recipes, and it worked well in this carrot muffin recipe.
A variation of this recipe can be found in my Carrot Cake Traybake, which has the addition of mixed dried fruit with a suggested healthier topping of yoghurt and honey, rather than the traditional cream cheese frosting.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.
For the Muffin Batter
Self Raising Flour - Contains a raising agent. If you use plain flour, you will need to add an extra teaspoon of baking powder
Baking powder
Ground cinnamon
Ground ginger
Ground mixed spice
Chopped Mixed Nuts - Walnuts are fine and are traditionally used in carrot cakes
Soft light brown sugar - The flavour helps add a slight nutty flavour to muffins and all baking.
Grated carrot ( approx 6 medium sized, 250g unpeeled and ungrated)
Butter-Unsalted (melted)
Egg - Medium size, organic and free range if possible.
Buttermilk (or plain Yogurt) I used this instead of Vegetable oil, which is often used in Carrot Cake Recipes.
Milk - (full fat) semi skimmed is fine
Vanilla extract
For the Topping
Icing sugar - Sieved. This is the same as coinfectioners sugar.
Chopped mixed nuts or Chopped Walnuts
How to Make Moist Carrot Cake Muffins Without Using Oil
By replacing vegetable oil with buttermilk (or plain yoghurt), you get a tender, moist crumb with a much lighter feel than traditional oil-based carrot cakes.
This post, 3 Best Muffin Cases That Don’t Stick, will help you decide which alternative paper cases to use if you don’t have or can’t get hold of Tulip muffin cases.
Preheat the oven to 170 deg (Fan assisted)
Step 1: Place 12 Tulip Paper Muffin cases in a muffin tin.
Step 2: Mix the dry ingredients (Flour, baking powder, spices, sugar and chopped nuts) in a large bowl until well combined.
Step 3: Add the grated carrots and mix well.
Step 4. In a separate jug, mix together the melted butter, egg, buttermilk, milk and vanilla extract. Then add to the carrot mixture. Mix until well combined
Step 5: Using an ice cream scoop or large spoon, fill the tulip muffin case with equal amounts of muffin batter.
Step 6: Bake in the centre of the oven for 25 minutes, or until baked. Test the centre of the muffins with a cake skewer until it comes out clean. Take them out of the oven and leave them to cool.
Adding the Drizzle and Nut Topping
While the Muffins are cooling, mix the icing sugar with sufficient water or lemon juice to a thick spreadable consistency, and drizzle a little over the top of each Muffin, sprinkle with a few chopped nuts before the icing sets.
Tips and Faq
What is Mixed Spice?
Ground spice mix usually consists of Cinnamon, Coriander Seeds, Dill Seeds, Ginger, Cloves, and Nutmeg. This often depends on the brand.
Can I use Regular Muffin cases?
You can use regular paper muffin cases; make sure you only fill them ¾ full to avoid the muffin batter spilling over the sides. You may still need to place the muffin cases in a muffin tin to help support the sides, helping them to rise during baking.
Can I adjust the spices?
Yes, you can adjust the amount of spices used in this recipe. Check that the jar is well within date, as the flavours can deteriorate over time.
Can You Make Carrot Cake without Oil?
Buttermilk or plain yoghurt is a delicious, moist alternative to using oil in Carrot Cake Muffins.