Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(200 ratings)

Prep: 30 mins Cook: 22 mins


Makes 12
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

  2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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Comments (309)

nic148's picture

I was going to make these the night before going into work, will they keep? i still want them to be reasonable fresh for the next day but know i will never have the energy to make them the morning before i go into work haha

lola262's picture

oh by the way 4*

lola262's picture

oh by the way 4*

lola262's picture

im 11 and i bake ALOT, and this is one of the nicest cakes EVER!! I follewed the OJ recipie, but used a really big orange and it made it very orangey, but even more delicious. I really didnt like the topping and it was really runny, so i eat it without the icing. Next time ill just do normal butter icing!!

kassis's picture

Cakes worked out really well, however I only seemed to get nine cakes out of the mixture. I decided not to use the cream cheese icing and made just a butter icing instead and used the rest of the orange cut into segments to decorate the top.

chattybrain's picture

Tried & tested. Very easy recipe to follow and they went down a treat. Also they stayed fresh and moist for days afterwards.

lizziebuff's picture

I can honestly say these are delicious ! my children loved them, and they kept well in the fridge. I added the juice of the orange as suggested just so as not to waste it really, but the mixture was moist enough without it.. I made these without hassle and I really am just an occasional baker, so a definite winner in our house !!

hammersmith's picture

I made this cake but did it and made it has one cake and everyone loves it I've made it over and over best carrot cake ever

deborahgibson's picture

Marvelous! I am new to baking, and this was only my second recipe; they went down a treat! I also added the orange juice to the mix. Fabulous, will definitely do them again : )

gladrags8's picture

Lovely recipe
family and work mates loved them!

schizofish's picture

Made these without the orange zest with my daughter. Lovely, moist springy cupcakes. My daughter doesn't like cream cheese, so we didn't use this topping but would make the cakes again.

batman1056's picture

HI - tried these tonight and they came out ok - I think I will try again at the weekend - mine were too dry - probably left them in 4-5 mins too much :(, any hints apprecaited

sazzygoodsell's picture

Try with 100g sultana's yum yum.

wendy-yummy-food's picture

Haven't tried these yet but certainly will! They sound delicious.

samilea's picture

Hi, my first attempt I ended up with a very runny icing - I chose low quality soft cheese. My second attempt (after a trip to the shops for some good quality philly) and the icing was perfect. I also added the seeds of a vanilla pod, which looks and tastes nice. For an extra fruity flavour and moisture in the cake, I added a mashed very ripe banana... Enjoy!

saschlet's picture

The base cake part is great, easy, delicious. Not convinced by the cream cheese icing though...! My icing also came out a bit sloppy using supermarket brand cream cheese - think Phili is a bit firmer but will try other icing recipes now.

haylz85's picture

Absolutely perfect, moist, flavoursome but light with gorgeous tang from the cream cheese topping. Cannot praise this recipe enough, so simple but effective, will be making lots more of these.

johnewalton's picture

Made these cakes as per recipe except for using light brown sugar and only self raising flour. Nothing else added and nothing taken out. They were deliciously perfect. Better than shop bought or cafe cakes. Follow the recipe and you simply can't go wrong!

tumblingfairy's picture

I made these delicious cup cakes last weekend and they were a huge hit in my house. I added some raisins for that 'little bit extra'. The cream cheese topping turned out perfectly - I will be making these again!

bethlynne's picture

Delicious!! Very moist and moreish. I.m cooking them for the second time in 3 days!


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