Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(212 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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18th Mar, 2013
Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!
18th Mar, 2013
Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!
16th Mar, 2013
I made these for a charity fundraiser and had some great comments! For the topping I didn't use the butter and it was just as tasty. Thy we're so easy to make I will be doing them again soon.
15th Mar, 2013
Cakes had a lovely flavour to them, although a little moist in the middle! This may have been down to the topping, which came out very sloppy - although it tasted nice it was quite messy to eat!
11th Mar, 2013
Delicious! Will make double the amount next time.
10th Mar, 2013
These tasted amazing! I did make a few changes, as suggested I added the juice of the orange and I also used two tea spoons of cinnamon instead of mixed spice. The ingredients for the icing in my opinion are a bit off I think you only need 200g of soft cheese as it made way too much topping for the cupcakes.
6th Mar, 2013
These have become my favourite cupcakes. Very quick and easy to make and taste delicious. They are incredibly moist, even 5 days later (how they lasted for 5 days I'm not sure!). The topping is divine.
25th Feb, 2013
Really delicious with a gorgeous texture - light but moist. I threw in a handfull of chopped dates which worked really well . However, I did make a bit of a mess of the topping - I used a pot of low fat philidelphia, which looked and tasted fine, but was only 200g so I topped it up with 100g of fromage frais which was much too runny, so I had to start again, as it wouldn't thicken up however much icing sugar I added! I decorated with mini sugar carrots so they looked really cute.
17th Feb, 2013
I have made carrot cake mixture many time, similar to this just use yogurt as well. " i whisk 150ml of double cream until i could turn the bowl inside down and it wouldn't fall out, then i whisked in the icing. it made it a lovely consistency almost mousse like and tasted great as well, so i hope this helps someone." Shutton is right adding the double cream help with the consistency and improves the flavor.
6th Feb, 2013
These are very delicious and easy to make. They were all eaten immediately. If your icing is a little sloppy ........... just pop it in the fridge for a while to firm up.


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