Carrot Cupcakes With Cream Cheese Frosting

18 July 2012

Last week I attended a coffee morning at my friends house. She'd made various kinds of cupcakes, one of which were Carrot cupcakes. They were very yummy but had raisins in which I'm not keen on. So in the interests of competition {not that she knows this!} I thought I'd make some and see if I could do a better decent job. I'd already seen a recipe in my new baking book so thought I'd try that one. And I bought the cute chocolate carrot toppers weeks ago {I had to check they were still in date, and yes they were!} which were perfect.

The recipe made so many cupcakes that I took some into work for my team to try. I got some lovely comments and one of my colleagues even said they were the best carrot cupcakes she had ever tasted!

 Carrot Cupcakes with Cream Cheese Frosting

Makes 18
Preparation time 20 minutes
Baking time 20-25 minutes

175g (6oz) butter (softened)
175g (6oz) caster sugar
175g (6oz) self-raising flour
2 tsp mixed spice
2 large eggs
Grated zest of 1 orange and 1tbsp juice
2 medium carrots (peeled and coarsely grated)

400g (14oz) icing sugar
50g  (2oz) butter, softened
150g (5oz) cream cheese, cold 
1 tbsp orange juice 

Preheat the oven to 180C (350F) Gas mark 4. Place 18 paper cases into two bun trays.

In a large bowl, beat together the butter and sugar until they become pale an fluffy. Use an electric whisk if you one. If not use a hand whisk. 

Sift the flour and mixed spice into the bowl. Then add the eggs, orange juice and zest. Whisk together until all the ingredients are will combined. 

Stir the grated carrots into the mixture. Divide the mixture equally between the 15 paper cases using a desert spoon or ice cream scoop.

Bake for 20-25 minutes in the middle of the oven until risen and golden brown. Remove from the oven and place on a wire rack to cool completely. 

To make the frosting, beat the icing sugar and butter in a large bowl with a hand whisk until the mixture comes together and is well mixed. Add the cream cheese in one go and beat with a spatula or wooden spoon until it is completely incorporated. Now use your electric hand held whisk on medium speed and beat for a couple of minutes until the frosting is light and fluffy. Don't overbeat as it can quickly become runny.

Spoon or pipe the frosting on top of your cupcakes and use sprinkles of your choice. I used these fab chocolates carrots from Sainsburys.


  1. The photos of this cupcake did it for me so I nominated you for the versatile Blog Award.

    Go to my post and read what you have to do - if you choose to accept. Congratulations!

    1. Oh wow! Thank you so much. I'll definitely have a go x

  2. Hi there!

    New follower here from the Vintage Boomer who nominated you for The Versatile Award. Looking forward to following your future posts.



    1. Thanks for following Allison x I'll pop over to visit your blog now!

  3. Replies
    1. Have a go at making them and let me know how they turn out x

  4. Wonderful recipe and great photos ~~ thanks, ^_^ (A Creative Harbor)

    ps ~ am your latest follower

  5. Hi, I enjoyed the post you linked in to Claire Justine. I have linked in a post about some rhubarb and banana jam I just made. Have a super week.

    1. Hi Carole, thanks for visiting. I'll pop over to have a visit you, that jam sounds yummy! xx

  6. wow these look scrummy! i love carrot cakes and i alway feel that they cannot be that bad for me either as they contain a vegetable lol
    thanks for linking up too x

    1. Thanks Jenny, it's the only way I can get the kids to eat carrots! xx

  7. These look very good and you have such a cute blog. I am now following you on GFC. I would love for you to visit, follow back and maybe even link up on my Monday linky party.
    Marcie @ I Gotta Try That

  8. Healthier versions of a favorite classic Cake Recipes will have your kids looking forward to eating their cakes!

    Thanks Team
    Cake Recipes


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