Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(203 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (311)

kyber1993's picture

Loved these, added in the orange juice as per other suggestions.

parkercip's picture

Easy recipe, taste amazing, loads of compliements. Only used half frosting which is adequate and cuts down on the calories! Have made a couple of times with perfect results, second time didn't have muscovado sugar so just used light brown sugar instead.

hazel1970's picture

love this recipe, been doing it for years, I dont bother with the creamy topping, as I find it too sweet, just call the cakes "carrot muffins", nobody complains, or drizzle with a bit of icing, I get more cakes as I make them a bit smaller


melissapinklady's picture

Kabl08 if your icing is sloppy, just add a little more icing sugar, works a treat :) ive made these s many times n ow and everyone loves them :)

grindlay54's picture

Made these again as they were so successful last time - added the extra orange juice again and the cakes were just as light & delicious as before - foolproof recipe for me! BUT the icing did not come out right again, I used full-fat philly this time, thinking that the low fat version may have caused it to be sloppy last time, but it still didn't work! Any tips?

blue_bubble's picture

I love this recipe so much!

I followed the tip of adding the juice of the orange but the cupcakes came out far too moist. Just adding the smallest squeeze to the mixture is more than enough..

Lovely :)

soed6668's picture

I also had difficulties with the icing - turned out sloppy and just didn't taste quite right. Not sure what I did wrong.

hectorhen1's picture

I added walnuts to the recipe. The texture was fab. So easy.

hectorhen1's picture

My first attempt at cupcakes and I am delighted. The cupcakes are absolutely delicious and so easy. Think they will be a firm favourite in our house.

shutton64's picture

i have made these cakes numerous times and they always turn to fantastic, however the icing is always hit and miss. I made them over the weekend and the icing was too runny to pipe. After looking through the comments for help it seems that lots of you have a problem but nobody has offered a solution, so heres mine. I made the icing as normal and tried to add a little additional icing sugar to stiffen it, this didn't work. 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.

eemoore's picture

So easy to make, and they taste GREAT!

louwilko's picture

lovely recipe so quick and easy! I made some as Cupcakes for a friend and used my own cream cheese frosting recipe (450g icing sugar, 75g butter, 150g cream cheese) which is nice and thick as I pipe my icing. I then made the same quantity as a traybake and added raisins and nuts and sprinkled some seeds on before putting into the oven. worked well and no need for icing. yum. have also made with a mix of courgette and carrot before.

grindlay54's picture

I have just made these and boy are they yummy! I did as others advised and added orange juice to the mix and they came out so light and moist, I am really pleased with them. I found the icing mix quite runny and could not get it to stiffen up enough, even though I added extra icing sugar. I used Philadelphia so should have been ok. Even with runny icing, they tasted fab and my friends agreed.

sallyandwill's picture

Very tasty and light, cream cheese frosting was a bit rich for my family - maybe add lemon or orange instead of vanilla to help cut through the cheese?

janette72's picture

Amazing recipe - everyone who tries these muffins raves about them. I reduce 50g of carrot and grate an apple into the mixture, and put less oil in as I feel it is a little too much. I also prefer my cream cheese with no vanilla. My favourite carrot cake recipe ever!x

droozy's picture

just baked these today, they are lovely i used ready diced orange and lemon peel intead of doing my own which worked out great and the icing a adjusted to suit myself with more sugar. i couldnt get s/r wholemeal flour so put in extra baking soda and all turned out yummy

lilia11's picture

Thank You so much for this recipe,I made it and loved it,I have my mum coming over and I'll be making this I know that she won't rest till they're all gone.thanks once again.

rokno123's picture

I made these today and acidentally only bought 200g of soft cheese. Made them anyway, and the icing was fine without the extra 100g. I also had a fair bit left over from it, so I'm not sure if it's essential.

They are yummy! I also followed the 'add juice of 1 orange tip' but I don't think it is a must as they were uber moist!

So much for healthy eating plan-well they do have carrot in, right? ;-)

welsh_caz's picture

Every time I bake these scrumptious cakes, I have no end of compliments! Good work Sarah!

teresawilson's picture

This recipe is awesome, everyone asked where the recipe was from and did I make it myself? Thanks for sharing! :D


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…