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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31st Dec, 2012
can someone please tell me why my cream cheese icing always goes to runny,???? Thanks
18th Dec, 2012
AMAZING CAKE RECIPE!!!!! Made these 3 times within a 3 weeks!!! Perfect texture and extremely moist. Added the juice of an orange after reading comments and was a great suggestion that worked really well. I added loads of finely chopped walnuts which gave it a great contrast of texture, ground cinnamon instead of mixed spices and used home made buttercream instead of cream cheese. One of the best recipes ever!!!
4th Dec, 2012
Very tasty and easy to make. I used Quark as the soft cheese for the icing mix and it was delicious. On the first bite I was reminded of the flavor of Christmas!!
4th Nov, 2012
These cupcakes are amazing! I have orders coming in got these because they went down a storm! I may enter this recipe into my next farmers market show competition too! X
3rd Nov, 2012
I loved this recipe and followed it as shown. It was very easy and my friends enjoyed them so much most of them have asked for the recipe!........which of course, i'll be passing off as my own lol :)
1st Nov, 2012
Cakes lovely, I'll give the other suggested additions of orange juice and nuts next time around. As many other have fed back though the icing was terribly runny, reduced the cream cheese and added more icing sugar but it wasn't ideal.
27th Oct, 2012
yum! No oranges so missed out the zest but put some orange flavouring in the icing which was a butter icing rather than soft cheese. Didn't have wholemeal self-raising flour so made do with ordinary. Lovely!
25th Oct, 2012
25th Oct, 2012
wolf52's picture
24th Oct, 2012
Made this for colleagues at work for my birthday as a sandwich cake rather than cupcakes and has gone down a storm! Didn't use any extra orange juice as I used large eggs and the mixture was lovely and moist, baked in two sandwich tins for 21 mins and then frosted the middle and top. Only thing I will change for next time is adding a bit of lemon juice to the frosting as it was a bit too sweet for me although others liked it.


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