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

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  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)

mousepot's picture

Brilliant recipe ... foolproof!

jaynepearson's picture

These are lovely - perfect for taking out on a long walk. I preferred not to ice mine, as they had to survive in our backpacks, so I sprinkled some chopped walnuts and demerara sugar on the top before I baked them - delicious crunchy topping. Yum yum. I also only put in 125g sugar and they were certainly sweet enough, as the carrot adds so much sweetness too.

Yummyscrummy1's picture

Absolutely love these, so easy and delicious. Mine took about 25 / 26 minutes in the oven until a skewer came out clean though. My icing was a little runny but I refrigerated it again for an hour after I'd made it and before icing the cakes and it was slightly better although I found I couldn't pipe it as the butter went a bit lumpy. I have made the icing successfully before so not sure what went wrong - I think perhaps Philadelphia worked better than own brand, even though I used the full fat version.

emmadavis79's picture

Gorgeous cakes! This recipe was a great success and the cakes didn't last long!

amy1245's picture

Made these tonight for a Macmillan coffee morning at work tomorrow. They were absolutely gorgeous, really moist and soft. Added some lemon juice to the cream cheese mix which really worked!

Table_for_Ting's picture

This recipe is easy to make and delicious! I made some slight changes to the recipe - reduced the sugar and also added in buttermilk and the cupcakes turned out moist and fluffy. I've also added walnuts and raisins into the cupcakes. Here is the revised recipe

jaynehutch's picture

Easy to make and delicious. I'll certainly be making them again, again and again.

Sjlynch's picture

These cakes were DIVINE! I used half the recipe for 6 muffin cases as I wanted to try them along with others and they were so moist and full of flavour, absolutely gorgeous! The frosting was way too runny to be piped, even though I used full fat cream cheese - so I had to add a lot more icing sugar which made it sweeter but still delicious! If anyone has any tips on how to get a stiffer cream cheese frosting for piping I'd love to hear them.

swm16123's picture

These turned out OK - not the best cupcakes I've ever made. The frosting was delicious, but the actual cupcakes were rather flavourless...

Loreleiyjscott's picture

Absolutely gorgeous cakes. Foolproof recipe to follow, will not disappoint:)

deborah66's picture

Did you use cup cake or muffin cases ?

cazzface's picture

This is by far the best cupcake recipe I have ever used, the cakes came out perfectly soft, light and fluffy with a lovely flavour. The only change I made was to add some lemon juice and zest to the icing because I love cream cheese icing to have a bit of a zing to it. I weighed the carrots before grating and found the amount was spot on.

TummyWin's picture

Just made these and they are delicious!

I used olive oil (100ml) instead of sunflower oil to try and make them a little healthier - they do have a slight taste of olive oil but still taste great. I also didn't have enough carrots so added half a courgette into it and used all white self-raising flour (as I didn't have any wholemeal flour in the cupboard).

Great recipe, will definitely make again.

juliemcdulie's picture

Made these which were lovely tasting and light but broke up a lot whilst trying to get them out of silicone moulds... They also seemed a little 'wet' so not sure what went wrong for me

FionaCaspersz's picture

Leave the cakes in the paper cases; apart from the photo there is no need to remove them before frosting and serving. Perhaps your eggs were slightly larger than those used in the recipe, your carrots may have been more juicy or your oven a degree or two cooler. In future you may wish to add a little more flour to the mix or leave the cakes in the oven for a few minutes more.

kavita-peters's picture can this be made gluten free please?

FionaCaspersz's picture

Use gluten free flour, eg spelt. That performs in exactly the same way as wheat flour, even for bread making. I use it a lot and have not had any disasters !

katejmac's picture

I know this was a long time ago but I would like to point out that spelt flour is NOT gluten free and I would expect someone from the BBC website to know that I really hope Fiona didn't get ill from using it!

Jenster24's picture

These cupcakes are nothing short of AMAZING. I made some changes below and they came out perfectly.

100ml of extra virgin Olive oil (didn't like thought of using sunflower oil)
All wholemeal self raising flower (as opposed to half normal/half wholemeal)
Grated carrots - used half of the amount (was it 200g of carrots before or after they were grated? Makes a HUGE difference!)
Mixed spice - didn't have any so left out
Topping - put half a walnut on top of icing on each cupcake

The sponge was moist and very spongy (raised beautifully). Must say there was way too much icing. I think I could take at least 20g off each amount. Next time I will do that and perhaps add sultanas and orange juice to the mix :)


Questions (3)

kathleenanderson's picture

Does this recipe mean muffin tin (as per picture) or is it actually a cup cake tin?

goodfoodteam's picture

Yes this recipe calls for a muffin tin.

Laurissima-Jane's picture

Hello, could you clarify whether "brown muscovado sugar" should be light brown muscovado or dark brown muscovado please? Many thanks!

Tips (2)

fionaandailis's picture

I didn't have any self raising wholemeal flour so used the same amount of ordinary wholemeal flour as stated in the recipe and added 1/2tsp baking powder. These were amazing. So light. Finished with an orange juice icing to keep it healthier.

Naz Brady's picture

I did not have any wholemeal self raising flour at home so I just doubled the amount of sale-raising flour. Also, I used 100ml sunflower oil instead of 150ml and 125gr caster sugar instead of 175 muscavado. I added some walnuts into the batter too. The result was divine. Although I did not make any icing, they were very delicious. I tried them with clotted cream!

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