Carrot cake cupcakes

(82 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Carrot cupcake recipe
Carrot cupcake recipe
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Carrot cake cupcakes are one of our favourite cupcake recipes of all time. With a moist texture, these carrot cupcakes from the Primrose Bakery are made even more delicious with a topping of cool orange cream cheese icing. The best part is that you only need four basic ingredients to make this sweet frosting that will completely change the flavour of these carrot cake cupcakes - for the better! This carrot cupcake recipe takes around 1 hour to make in total, but it's well worth the effort and the time because they're so delicious and look amazing. You can also buy little carrot cake decorations to add on top - the kids will love them and you can even get them to help you decorate the cupcakes as a fun activity. These easy carrot cake cupcakes are perfect for those of us who find regular cupcakes a bit too sweet and prefer something a bit more subtle.


For the carrot cupcakes:

  • 225g grated carrots
  • 130g raisins
  • 2 large eggs
  • 130g caster sugar, preferably golden
  • 120ml Mazola Corn Oil
  • ½tsp vanilla extract
  • 2tsp fresh orange zest
  • 120g plain flour
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 1tsp Cinnamon
For the orange cream cheese icing:

  • 175g cream cheese
  • 450g icing sugar
  • 125g unsalted butter, at room temperature
  • Zest from one orange

These cupcakes will keep well in an airtight container for a few days and should be kept at room temperature. The icing must be stored in the fridge as it contains cream cheese, but will keep well. Before re-using, let it come to room temperature and then beat again.


  1. To make this cupcake recipe, preheat the oven to 160ºC (fan)/180ºC/350ºF/gas mark 4. Line two 12 hole muffin tins with cupcake cases or papers.
  2. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat well.
  3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after each addition.
  4. Then pour this mixture into the bowl containing the carrots and raisins and mix by hand using a wooden spoon or spatula until they are well incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool.
  7. For the orange cream cheese icing: Place all ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale.
  8. Once you have iced the carrot cupcakes with this icing, you can finish them off with a sprinkling of cinnamon

Your rating

Average rating

  • 4
(82 ratings)

Your comments


These cakes also work incredibly well with self-raising gluten free baking powder. I used a little more oil (150ml instead of 130ml) and replaced the flour and baking powder with gluten free alternatives and these cakes stay incredibly moist. A real delight, as I find most gluten free cakes are very dry!


Yummy cupcakes, not sure why I was to line 2 x12 hole trays, only says it yields 12 cakes...


Just made the cupcakes, YUMMMY! Can I use this recipe for a cake?


The recipe says makes 12 but then says to line two 12 hole muffin tins......cake batter makes 12 but frosting is enough for 24! Had fun eating the extra icing, yummy!


I'll definitely be making these....I can kid myself that they count towards my five a day right?? surely the icing counts as healthy with all that calcium in the cream cheese???

Holly Recipes Assistant

I LOVE this recipe! Made them for our Royal Wedding bake sale! See what everyone else made:


made these last night, left out the raisins and used orange extract instead of zest. was absloutly gorgeous, will be making these again =p


I made these last night and they are absolutely delicious. I have never made cakes or buns from scratch before but I was surprised at how perfect these turned out. I omitted the raisins as me and my husband don't like them but that didn't detract from the scrumminess of the buns. Heartily recommended - I will be making more of these.


I made these cakes for a charity cake sale in work and got some amazing feedback on them. Everyone said the nicest moist carrot cakes they had eaten and many asked where I got the receipe from. Definately will bake them again.

kavie M'sia

yummy yummy...i would like to baked the carrot cake..thanks alot for the amazing recipes..i love cakes.. especially secret recipes of my favourite. :-)

comments powered by Disqus

FREE Newsletter