Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(207 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, questions and tips

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20th Mar, 2016
Brilliant recipe ... foolproof!
14th Feb, 2016
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.
14th Dec, 2015
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.
3rd Oct, 2015
Gorgeous cakes! This recipe was a great success and the cakes didn't last long!
amy1245's picture
23rd Sep, 2015
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!
14th Sep, 2015
This has become my go to bake for almost any occasion because everyone loves them... I struggled with the cream cheese frosting and now follow a different recipe which is perfect -
20th Aug, 2015
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
10th Aug, 2015
Easy to make and delicious. I'll certainly be making them again, again and again.
2nd Jun, 2015
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.
22nd Mar, 2015
These turned out OK - not the best cupcakes I've ever made. The frosting was delicious, but the actual cupcakes were rather flavourless...


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