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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29th Jul, 2012
Yum. Moist and tasty, even after a couple of days in the tin. Made with white or wholemeal flour, doesn't make much difference. One I will keep making as they were a big hit with all the family.
21st Jul, 2012
Recipe was great, I did as recommended by others also add the juice of an orange & I also added some chopped walnuts. For the icing I only made two thirds of the amount & instead of adding the vanilla extract I added the zest of an orange & the zest of a lemon, they were scrummy!!
13th Jul, 2012
Cakes were nice and looked good. Topping bit runny on mine.
8th Jul, 2012
I have just made these for a picnic b'day . The recipe was very easy and straight forward . I added the juice of the orange like advised . I also found it a little odd not to be adding fruits or nuts .... but never the less , the sponge itself was really tasty . The problem I had was with the frosting - way way too runny ... I wanted to avoid more sugar so I added a spoonful of cornflour to thicken it . They turned out perfect ! Thanks for the recipe :)
3rd Jul, 2012
After the comments I added the juice of the orange to the mixture - what a disaster, it was way to sloppy. Then halved the icing ingredients, which gave a good amount for 12 large cupcakes, however as others have found, it was too runny even after the addition of extra icing sugar and putting in the freezer to set. I would make the cakes again (without the orange juice) but would find a different icing recipe.
28th Jun, 2012
I have made this recipe as cup cakes and they were delicious. But I also used the same recipe to make a carrot cake for a friends birthday. I devided the mix between 2 round (7 inch??)sponge tins. Turned out fab and the cream cheese frosting was lovely to sandwich the 2 together and smother all over the cake. yum yum!! Will be making regularly.
28th Jun, 2012
I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!
28th Jun, 2012
I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!
23rd Jun, 2012
20th Jun, 2012
This is a great recipe, very simple, worked out perfectly. I added the juice of the orange too, having read previous comments. The cakes were lovely and moist. I think the key to getting the frosting right is to use full fat Philadelphia and mixing the butter, icing sugar and vanilla well first, before adding the cream cheese. The recipe made 15 cakes for me. I'll definitely make them again.


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