Carrot Cake


Hey there Glory Muffins!

This is a recipe for a light, moist cupcake (Muffin) topped with a tangy cream cheese drizzle.

I’ve only ever made carrot cake once and that was using a box mix (Betty Crocker) It’s not a huge favourite in our house so I’ve never tried making it from scratch. This came as a request from my sister’s colleague who loves carrot cake. Of course I am always up for a baking challenge so I said yes. The recipe for these comes from my ‘The very best baking book for children’*. It is very simple, takes no time at all to put together and the result is amazing 😀


  • 2 Medium Carrots (Washed, peeled and grated)
  • 3 Medium Eggs (Room temperature)
  • 175ml Sunflower Oil (Vegetable oil also works)
  • 200g Caster Sugar
  • 100g Pecans or Walnuts (Blitzed to crumbs – This is optional in case you are allergic)
  • 200g Plain Flour
  • 1 ½ teaspoon Baking Powder
  • 1 ½ teaspoon Bicarbonate Of Soda
  • 1 ½ teaspoon Ground Cinnamon
  • 1 teaspoon Ground ginger (Or ½ teaspoon Nutmeg)
  • ½ teaspoon Salt


  • 50g Icing Sugar
  • 200g Full Fat Cream Cheese (Cold!)
  • 1 tablespoon Lemon Juice (Fresh or bottled is fine)
  • ½ teaspoon Vanilla Essence


  • 2 Large Bowls
  • Spatula/Wooden spoon
  • Sieve
  • Electric Whisk (Or you can go old school and use your arm muscles)
  • Measuring Scale (Very important!)
  • Measuring Jug
  • Measuring spoons
  • Cupcake Cases
  • 12 hole Muffin tin


Before you get started with your mix it’s always a good idea to prepare your tins. In this case we are using a muffin tin. Line your muffin tin with 12 cases and preheat your oven to gas mark 4 (or 180C or 350f)




  • Wash and peel the carrots then chop them up using a large grater or food processor, once done set aside in your first bowl.
  • Blitz the walnuts (Or Pecans) until they are fine like powder and set aside.
  • In your second bowl pour in the sunflower oil and caster sugar. Be sure to sift the sugar into the bowl (Always sift your dry ingredients)
  • Mix these for about a minute making sure to scrape the bowl as you do.
  • Now add the eggs one at a time mixing well between each addition.
  • Once all your eggs have been added stir in the grated carrots and chopped nuts
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt over the mixture.
  • Gently fold everything together
    • If you are using an electric mixer then use the lowest setting
  • Transfer your mixture into a jug (Trust me this will make filling the cases easy and mess free)
  • Fill all 12 cases about ⅓ of the way
  • Bake the Cupcakes (Muffin) for about 45 min or until they are risen and firm.
    • I didn’t actually time my cupcakes, I did the old trick of testing using a cake tester – You could use a toothpick and make sure it came out clean when inserted.
  • Leave the cupcakes in the tray for about 10 minutes until they have cooled to the touch then transfer to a cooling rack to cool down completely



  • Sift the icing sugar into a bowl.
  • Add the cream cheese, lemon juice and vanilla
  • Beat the mixture until it’s nice and smooth


  • Fill a piping bag with your cream cheese glaze
  • Snip the end of the piping bag and drizzle the glaze over your cupcakes (You can be as neat or as messy as you want)

Thats it its that simple 🙂 Enjoy over a nice cup of tea. Leave a comment below and let me know how you get on with your attempt

Click HERE to buy ‘The Very Best Baking Book for Children’





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