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A cupcake in a brown cake topped with orange icing Tried & Tested

Carrot cupcake with cream cheese icing

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2.877 stars based on 57 ratings

Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing.

Key Information

  • Prep:
  • Bake:
  • Serves:18
  • Skill level:easy

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Ingredients

  • 300g 10⅝ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 3 3 Egg(s) (free range) medium
  • 300ml 10⅛ fl oz Sunflower oil
  • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Cinnamon
  • ½tsp ½tsp Ginger (ground)
  • ½tsp ½tsp Salt
  • ¼tsp ¼tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 300g 10⅝ oz Carrot(s) grated
  • 100g 3½ oz Walnuts shelled and chopped

For the cream cheese icing

  • 450g 16 oz Icing sugar (we use Silver Spoon) Icing sugar
  • 75g 2¾ oz Butter (unsalted)
  • 185g 6½ oz Cream cheese
  • Orange food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.

    Ingredients for this step

    • 300g 10⅝ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 3 3 Egg(s) (free range) medium
    • 300ml 10⅛ fl oz Sunflower oil
  2. Classic mode Step 2

    In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.

    Ingredients for this step

    • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Cinnamon
    • Ginger
    • ½tsp ½tsp Salt
  3. Classic mode Step 3

    Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.

    Ingredients for this step

    • ¼tsp ¼tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 300g 10⅝ oz Carrot(s) grated
    • 100g 3½ oz Walnuts shelled and chopped
  4. Classic mode Step 4

    Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.

  5. Classic mode Step 5

    To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.

    Ingredients for this step

    • 450g 16 oz Icing sugar (we use Silver Spoon) Icing sugar
    • 75g 2¾ oz Butter (unsalted)
  6. Classic mode Step 6

    Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using.  Fill a piping bag and decorate each cupcake.

    Ingredients for this step

    • 185g 6½ oz Cream cheese
    • Orange food colouring