Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(206 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

    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

    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 (313)

westzoe's picture

My husband and children loved these cakes. They remained moist for days afterwards as well, will defintely be making again.

gfm722's picture

lovely and moist, didnt need to add any orange juice. does taste a bit zesty though and maybe a little too much mixed spice. After reading reviews, i decided to use my own cream cheese frosting recipe: 30g butter, 80g cream cheese and 240g icing sugar. the icing is lovely and sweet which goes well with the cake as i didnt think it was very sweet at all.

muffinmad's picture

Hi, I made these muffins and they were delicious and very easy to do. I did alter the recipe slightly though, only using half the amount of oil in the mixture(not a big fan of loads of oil). They came out perfect and still very moist. And as i mentioned delicious. I did follow the advice from an earlier comment and added the juice of the orange as well, I do think that improved the recipe. ( thanks for that tip). Will definitely do these again.

climbup's picture

made half of this topping for a different carrot cake and was good except i added more icing sugar to make it the right consistency and added a tsp of orange juice. also i didn't cream the butter properly so ended up with lumps so i sieved it- and was perfect!

mrsclaireely's picture

My best friend baked these for me after the birth of my second daughter, as a gift. They are absolutely gorgeous. I've managed to find time to bake them for visitors and they always deliver in the wow factor. Amazing frosting too, the best recipe I've found. Carrot cake lovers, make them, you will not be disappointed!

louisewhitehead's picture

I made this and hadn't any wholemeal sr flour so just used sr flour, they tasted good. I made my own version of the icing , 150g cream cheese, zest of an orange and 50g icing sugar - don't mix icing too much.

lealokie's picture

Great recipe. I didn't use the extra orange juice but they were still yummy and moist! Lovely cream cheese frosting too though I did add extra icing sugar so I could pipe it. Xx

juliecutiecakes's picture

Great recipe, I used flora cuisine instead of sunflour oil for a lower fat alternative and added a teaspoon of ginger and cinnamon as well as some marmalade to add a little more punch to the flavour. Really moist and light, I would recommend it to anyone!

debbie29's picture

When this was mixing together I though it was never gonna work...... It did, comments received was excellent, they were beautiful !!!
Definitely deserves 5 star rating ....

oneilllo's picture

Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!

oneilllo's picture

Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!

samgerry's picture

I made these for a charity fundraiser and had some great comments! For the topping I didn't use the butter and it was just as tasty.
Thy we're so easy to make I will be doing them again soon.

bowhay86's picture

Cakes had a lovely flavour to them, although a little moist in the middle! This may have been down to the topping, which came out very sloppy - although it tasted nice it was quite messy to eat!

amystraff's picture

Delicious! Will make double the amount next time.

livvips's picture

These tasted amazing! I did make a few changes, as suggested I added the juice of the orange and I also used two tea spoons of cinnamon instead of mixed spice. The ingredients for the icing in my opinion are a bit off I think you only need 200g of soft cheese as it made way too much topping for the cupcakes.

cjsansom's picture

These have become my favourite cupcakes. Very quick and easy to make and taste delicious. They are incredibly moist, even 5 days later (how they lasted for 5 days I'm not sure!). The topping is divine.

fandjscookshop's picture

Really delicious with a gorgeous texture - light but moist. I threw in a handfull of chopped dates which worked really well . However, I did make a bit of a mess of the topping - I used a pot of low fat philidelphia, which looked and tasted fine, but was only 200g so I topped it up with 100g of fromage frais which was much too runny, so I had to start again, as it wouldn't thicken up however much icing sugar I added! I decorated with mini sugar carrots so they looked really cute.

chonette's picture

I have made carrot cake mixture many time, similar to this just use yogurt as well.
" i whisk 150ml of double cream until i could turn the bowl inside down and it wouldn't fall out, then i whisked in the icing. it made it a lovely consistency almost mousse like and tasted great as well, so i hope this helps someone."
Shutton is right adding the double cream help with the consistency and improves the flavor.

goforitgrandma's picture

These are very delicious and easy to make. They were all eaten immediately. If your icing is a little sloppy ........... just pop it in the fridge for a while to firm up.

fionaprice's picture

Have made these several times as per recipe. They always turn out lovely and my 17 year old says they are the best thing he has ever tasted! Topping does need to be made with full fat soft cheese to get best results.


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