Carrot Cake Cupcakes

Make these sweet carrot cake cupcakes for your afternoon tea, as desert or for casual snacking. The frosting will have you reaching for another, and another, and maybe another..



  • 200g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp mixed spice
  • 170g Muscovado sugar
  • Zest of 1 orange
  • 2 large eggs
  • 150ml sunflower oil
  • 200g grated carrots


  • 100g unsalted butter
  • 300g cream cheese
  • 150g icing sugar
  • 1tsp vanilla extract


  1. Preheat the oven to 350F / 180°C / Fan Oven 160°C / Gas Mark 4.
  2. Line your muffin tin with 12 cake cases.
  3. Sieve together the flour, bicarbonate of soda and mixed spice.
  4. Add in the sugar and orange zest.
  5. Whisk together the eggs and oil, then pour into the dry ingredients.
  6. Add in the grated carrot and combine.
  7. Spoon the mixture into cases.
  8. Bake for 20-22 minutes.
  9. Remove from the oven and leave to cool.
  10. Icing: Beat together the butter and cream cheese.
  11. Add in the icing sugar, vanilla extract and combine.
  12. Pipe onto your cooled cupcakes.
  13. Enjoy!

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