Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(267 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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25th May, 2020
Great recipe!
nananelle's picture
22nd Jan, 2020
First time making these cupcakes and they have turned out amazing, totally delighted with them. Appreciate that the skill level is easy but I’m a novice at baking so gotta start somewhere! I’ll be taking them to work tomorrow to share, hopefully they go down well.
Surgeon Richard
4th Nov, 2019
I've made these many times with outstanding results, and although colleagues try to replicate my cupcakes, none quite cut the mustard! Have that Carol!
Doctor Carol
19th Aug, 2019
I have made these a few times now, and they always get very positive compliments. They are lovely and moist and very tasty
Clare Duncan's picture
Clare Duncan
1st Aug, 2019
I absolutely love carrot cake and this has to be the best ever! I like others though didn’t use wholemeal flour and they still came out yummy.
8th Mar, 2019
I baked this using all self raising flour as I didn't have wholemeal. Still came out really nice. I was worried before I put it in the oven as the mixture seemed very oily and dense but the cakes were super light! Will be making this again as it is so easy. The icing quantity is a bit too much & approx 1/3 went to waste
sarahbone's picture
11th Apr, 2019
So glad you commented as I haven’t any whole meal flour and was wondering what they would be like with just SR.
MusaGran's picture
16th Nov, 2018
The second time time of making, using all sr flour and 100% coconut oil (Stork) a handful of raisins a few chopped pecans and some dessicated coconut, and less sugar....they take 24 minutes and we love them!! taste good even without the frosting, my favourite recipe.
27th Sep, 2017
So, I just made these. Followed recipe spot on. Look great Taste horrible. So much oil at the bottom of the cake! What did I do wrong??
23rd Sep, 2017
My family loved them, even my dad who doesn't like carrot cake. This recipe is easy even for nine year olds like me.


Lucas Kee18
24th Jun, 2019
How much would one of these cupcakes sell for?
15th Jun, 2019
Hi understand how to make cupcakes or cheesecake but one thing makes me feel confused that I’ve been watching other people recipes of the cupcake and cheesecake and put different grams.
goodfoodteam's picture
17th Jun, 2019
Thanks for your comment. We triple test all our recipes to ensure they are successful. Often visitors to the website will add their own stamp on a recipe to give different variations. If you're unsure, we suggest sticking to the published recipe the first time you make it.
25th Nov, 2018
Should these be stored in the fridge due to the cream cheese?
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. They'll be alright out for a few hours but if storing overnight we'd recommend popping them in a sealed container in the fridge.
10th Dec, 2017
Can this recipe be used to make a loaf and if so, what size loaf tin please?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. As all our recipes are triple tested we can't give exact instructions. However, it will fit into a 2lb/900g loaf tin. You'll need to increase the cooking time due to the increased volume, check around 45 mins to see how it's coming along.
18th May, 2017
I've made the cakes but the topping is very thin, almost a pouring liquid, what has gone wrong?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. Sorry to hear the icing hasn't worked out. Either the icing is warm or perhaps the cream cheese is not the standard variety. Try a cheese like Philadelphia for guaranteed results.
28th Aug, 2014
Does this recipe mean muffin tin (as per picture) or is it actually a cup cake tin?


14th Apr, 2016
I didn't have any self raising wholemeal flour so used the same amount of ordinary wholemeal flour as stated in the recipe and added 1/2tsp baking powder. These were amazing. So light. Finished with an orange juice icing to keep it healthier.
Naz Brady
1st Aug, 2015
I did not have any wholemeal self raising flour at home so I just doubled the amount of sale-raising flour. Also, I used 100ml sunflower oil instead of 150ml and 125gr caster sugar instead of 175 muscavado. I added some walnuts into the batter too. The result was divine. Although I did not make any icing, they were very delicious. I tried them with clotted cream!
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