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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16th Oct, 2014 can this be made gluten free please?
16th Apr, 2015
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 !
11th Jun, 2016
You should not use spelt if you are a coeliac. Spelt is a type of wheat and contains gluten.
27th Jan, 2016
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!
1st Oct, 2014
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 :)
16th Aug, 2014
Made these cupcakes this afternoon and they were delicious!! So pleased with how they turned out. I didn't have any sunflower oil so used vegetable oil which was fine..will definitely use this recipe again :-)
16th Jul, 2014
will try this recipe for individual cupcakes as very similar to the one I use for my carrot cake. Though did you use your Cream Cheese Frosting and it was delicious so thank you for sharing a great recipe.
27th Jun, 2014
Made these cupcakes today and they were so easy to create! Would definitely recommend this recipe because the texture and shape of the cakes were perfect.
sparkling_water's picture
23rd Apr, 2014
Well... for starters, I'm not what you youngsters would call a "carrot craver" so I left that little detail out! I decided to make them with aubergine instead ( I'm am an aubergine admirer as the cool kids call it) I had to mosey down to the fridge, only to find that there was NO CREAM CHEESE!!!!!!!!!!! :( So I took Mr tinkle winkle (my Rottweiler) down town to one of those markets you punks call super, well I don't know what your dictionary says about super, but in my world this ain't it! NO CREAM CHEESE!!!!!!!! :( :( :( :0 So I was forced against my will to make my own! I replaced bicarbonate of soda with ordinary baking soda (you know potato potarto) All in all the recipe was a bit of a let down as looked nothing like the picture! Shocking as you lot seem to think its UBER-SPARKILING! Friend me on moshi monsters at sparkling_water (I need a bigger friend tree) Toodle-loo!!! And chow from Mr. Tinkle Winkle.
28th May, 2015
Not sure how you can give 2 stars because you didn't even follow the recipe. You made a completely different 'cake'. Bicarb and baking sodas are different and create different effects in baking and aubergines are more savoury than carrots.


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