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Carrot cake cupcakes with cream cheese icing and carrot decorations
35Total Time
15Prep Time
20Bake Time
18Serves
Easy

Carrot Cupcake with Cream Cheese Icing

7 Reviews

About the bake

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

If cream cheese is your thing, try our our delicious chocolate cake with cream cheese filling!

35Total Time
15Prep Time
20Bake Time
18Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. 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. Step 5:

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

  6. 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

    • 300g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range) (medium)
    • 300ml Sunflower oil
    • 300g Allinson's Plain White Flour
    • 1 tsp Bicarbonate of soda
    • 1 tsp Baking powder
    • 1 tsp Cinnamon
    • 0.5 tsp Ginger (ground)
    • 0.5 tsp Salt
    • 0.25 tsp Nielsen-Massey Vanilla Extract
    • 300g Carrot(s) (grated)
    • 100g Walnuts (shelled and chopped)
  • For the cream cheese icing

    • 450g Billington's golden icing sugar
    • 75g Butter (unsalted)
    • 185g Cream cheese
    •  Orange food colouring

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