Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing. 
 
If cream cheese is your thing, try our our delicious <a href="/recipes/chocolate-cake-with-cream-cheese-filling">chocolate cake with cream cheese filling</a>!

Easy

Carrot cake cupcakes with cream cheese icing and carrot decorations

Carrot cake cupcakes being topped with cream cheese frosting from a piping bag

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Egg(s) (free range) (medium)

Sunflower oil

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Bicarbonate of soda

Baking powder

Cinnamon

Ginger (ground)

Salt

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Carrot(s) (grated)

Walnuts (shelled and chopped)

Billington's

Whether you want to elevate your buttercream or dust a little magic on your bakes, Unrefined Golden Icing Sugar is the answer.&nbsp;
What is Golden Icing Sugar? It is carefully crafted sugar which locks in, rather than refine out all of the natural molasses of the sugar cane.
Billington’s Unrefined Golden Icing Sugar is packed with unique flavour and natural golden colour. Guaranteed to lift your bakes from average to extra-ordinary.

Billington's golden icing sugar

Butter (unsalted)

Cream cheese

Orange food colouring

For the cream cheese icing

Try our carrot cupcakes with this easy to follow recipe. Decorated with luxurious cream cheese icing, they're absolutely delicious

Carrot Cupcake with Cream Cheese Icing Recipe

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

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

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

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

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

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

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Quick and tasty recipe, I added some orange juice and sultanas. Also made gluten free by swapping flour with a gluten free plain and added 1/4tsp xanthan gum

Foolproof recipe but we double up the spices to make them pop. Just follow the steps to amazing cupcakes.

Delicious, quick and idiot proof! I wholeheartedly recommend this recipe as it was super easy to follow and everyone commented on how tasty the cupcakes were. I ended up with too much topping and I got 9 cupcakes from half the recipe. I shall definitely be making them again!

Could provide a recipe with out Cream Cheese Frosting....but fully and proudly recommend 100%

Absolutely delicious. Do you have a vegan recipe for these too

Carrot Cupcake with Cream Cheese Icing

About the bake

Method

Step 1

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Step 3

Step 4

Step 5

Step 6

Ingredients

For the cream cheese icing

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