Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(207 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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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.
23rd Oct, 2012
What a superb recipe for carrot muffins. I baked a load of them for my colleagues at school and the lot disappeared before I could get my hands on one! A particularly good frosting, just don't think of the calories and if the frosting is a little soft add more icing sugar.
14th Oct, 2012
The lemon cup cake recipe on the web site is missing the ingrediants, only the method is written. Can you please assist with the error? Thank you.
10th Oct, 2012
Best carrot cake ever, I also use extra orange juice and sultanas
4th Oct, 2012
Really easy to make with excellent results, lovely light moist cake, frosting just right, I have passed recipe on to friends who enjoyed them


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