Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(214 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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25th Jun, 2016
As it says the weight of the carrots first, then grated, I would take it to me the weight of the whole carrots. Otherwise it should say '200g grated carrots'.
polly.holman01's picture
6th Jun, 2016
AMAZING results every time, so light and fluffy, 100% recommendation. This recipe also does all the right measurements to make a loaf cake and the result is in no way effected! love love love this recipe!!!
10th Dec, 2017
What size loaf tin did you use?
crosscultural cook's picture
crosscultural cook
4th Jun, 2016
Just made these for my daughter's baby shower tonight. They are light and yummy and just the right size for these health conscious-but still want to celebrate-young mums.
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 -


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