Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(198 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 (302)

monkeyjungle's picture

Made according to the recipe but used half nutmeg, half cinnamon as a substitute for the mixed spice and added two teaspoons of honey to the icing. The cake was moist, light and flavoursome and the icing absolutely divine. I tooped them with a recipe for candied carrot sprinkles that I found on the internet.

carolynruth's picture

great cupcakes, i made them with lacto-free cream cheese so they were suitable for my husband who is lactose intolerant and they went down a treat!

hinnaaahmed's picture

I am a newbie at this.......well to be perfectly is my first cake (I made a cake rather than cupcakes) to date and it was a complete hit with all who ate it. It was ever so simple to make and I followed all the advice given along in the comments i.e. about the orange juice and halving the amount of frosting and it all paid off. It's given me a major confidence boost and has me wondering...hmmm..what next?

amanda2112's picture

very easy to make and tasted beautifully moist.

roobarbfool's picture

I made them as part of a cup cake selection for my daughter's 30th. All the recipes were from Good Food, but this was easily the best. Surpised that small cakes could be so moist. On guest comment 'to die for'.

izzybethuk's picture

Going to be making these tomorrow for our Expat Xmas drinks where having on Sunday. Have made them before and they went done well so going to make them again.
I'm sure they will all be gone in seconds.

sophoes's picture

These were really yummy, made them for my mum's friends 50th birthday and everyone really liked them.

josnow83's picture

Delicious cupcakes – I'm really impressed with the recipe. I always thought carrot cakes would take ages to make, but these were easy, quick and went down a storm! Thanks :)

lynnstewart's picture

Very easy recipe to follow and great results. I've used this receipe over and over again and still get fantastic tasty cakes everytime.

phillippetrou's picture

Super easy recipe with excellent results. Very moist.

oscarbeauremi's picture

Love this recipe, I always add less sugar, about 75g cakes are beautifully sweet, but I suppose it depends on how sweet the carrots are though! I use organic ones.

twocues's picture

first time I have made carrot cake, used the tip about the orange juice which made the cakes lovely and moist. The topping was a disaster, I think it really does depend what type of soft cheese you use, go for a more expensive one, also far too much topping for 12 cakes, half would have done...I ended up adding nearly a whole bag of icing sugar to stiffen the topping which then made it very sweet. Would recommend this recipe to anyone!

blondiejohnson's picture

Fantastic recipe. As others have suggested I added a couple of tablespoons of orange juice to the mixture. I also used my own frosting recipe - whisked together 200g mascapone with 60g butter, 100g of icing sugar and the zest of an orange. THis was enough frosting for 18 large cupcakes.
Colleagues at work thought the cupcakes were lovely and have had lots of requests for the recipe!

katielovescake's picture

Absolutely divine! The cream cheese icing is heavenly. I took advice from the above tip and added the juice of the orange and they were perfect.

stelaholder's picture

Fabulous and easy to make. Made them twice. Definitely need half the amount of icing. Next time will try adding squeezed orange juice.

sandyclothier's picture

The cupcakes were the most amazing flavour and texture... so moist. But I made the topping with light cream cheese and it was too runny to use. In the end I just used 250g of full fat cream cheese with 3 tablespoons of icing sugar. Had lots of compliments for these little lovelies!! Will definitely make again.

ehodne's picture

Just wondering what you mean by mixed spice? Is that a mixture with ie cinnamon? Looks delicious, will definately give it a go:)

helsbels77's picture

Really great cakes. Very moist. Squeezed about half of the orange juice in too. I've made these twice and also had issues with the icing the first time - the second time I made them based on another recipe I found on the web, with 150g butter and 300g philly full fat cheese, and added about 100g icing sugar (maybe a little more). I made sure the butter and cheese were at room temperature first. Not sure why the extra butter made the difference, but the second batch definitely turned out better. Might have been to do with the room temperature bit though?

ehazell's picture

My family loved them ... So easy to make's picture

Delicious and portion controlled.


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