Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(205 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)

clairec23's picture

These are so easy to make and are beautifully light. They have a lovely flavour too! I used white self raising flour and they were perfect. I didn't add any extra orange juice, just the peel and they were very moist. They best thing I've ever baked!

thehig1502's picture

Thought about adding some of the orange juice to the mixture - after reading comments will do so next time. Frosting too sloppy so have added more icing sugar and put in to fridge to see if it will thicken a bit, but don't want it to be too sweet. Want the frositng to be built up and not like water icing!

laura_stevens88's picture

Fab recipe! Really easy to put together... mix looks heavy, so the result is deceiving... really light, fluffy cakes, mmm. Think even the cake alone would be ideal.

alfie00's picture

Lovely moist cake added the orange juice, second time I have made these and went down very well.

clairec23's picture

I made these just as the recipe suggested and they were beautiful and moist - full of flavour. The best thing I've ever baked!

mandyauston7's picture

Second recipe tested and this one was really good, just one issue that is the cake mixture and topping was too much for 12 good sized cases.

karenandbarry's picture

can someone please tell me why my cream cheese icing always goes to runny,????

fykzzz's picture

AMAZING CAKE RECIPE!!!!! Made these 3 times within a 3 weeks!!! Perfect texture and extremely moist. Added the juice of an orange after reading comments and was a great suggestion that worked really well. I added loads of finely chopped walnuts which gave it a great contrast of texture, ground cinnamon instead of mixed spices and used home made buttercream instead of cream cheese. One of the best recipes ever!!!

denidax's picture

Very tasty and easy to make. I used Quark as the soft cheese for the icing mix and it was delicious. On the first bite I was reminded of the flavor of Christmas!!

jenniehornsby's picture

These cupcakes are amazing! I have orders coming in got these because they went down a storm! I may enter this recipe into my next farmers market show competition too! X

maidenfan88's picture

I loved this recipe and followed it as shown. It was very easy and my friends enjoyed them so much most of them have asked for the recipe!........which of course, i'll be passing off as my own lol :)

michellesmith9's picture

Cakes lovely, I'll give the other suggested additions of orange juice and nuts next time around. As many other have fed back though the icing was terribly runny, reduced the cream cheese and added more icing sugar but it wasn't ideal.

chocolicious's picture

yum! No oranges so missed out the zest but put some orange flavouring in the icing which was a butter icing rather than soft cheese. Didn't have wholemeal self-raising flour so made do with ordinary. Lovely!

balbonka711's picture


balbonka711's picture


wolf52's picture

Made this for colleagues at work for my birthday as a sandwich cake rather than cupcakes and has gone down a storm!

Didn't use any extra orange juice as I used large eggs and the mixture was lovely and moist, baked in two sandwich tins for 21 mins and then frosted the middle and top. Only thing I will change for next time is adding a bit of lemon juice to the frosting as it was a bit too sweet for me although others liked it.

andrewmilligan's picture

What a superb recipe for carrot muffins. I baked a load of them for my colleagues at school and the lot disappeared before I could get my hands on one! A particularly good frosting, just don't think of the calories and if the frosting is a little soft add more icing sugar.

rossan's picture

The lemon cup cake recipe on the web site is missing the ingrediants, only the method is written.
Can you please assist with the error?
Thank you.

lorraine52's picture

Best carrot cake ever, I also use extra orange juice and sultanas

annettecallear's picture

Really easy to make with excellent results, lovely light moist cake, frosting just right, I have passed recipe on to friends who enjoyed them


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