Carrot cupcakes, cream cheese frosting

I made these cakes quite a few months ago and my dad has not stopped banging on about them since so I thought this weekend I’ll make them again!


If you’d like to know how I make these yummy carrot cakes with cream cheese frosting then keep reading!

For the cakes

Heat the oven to 180 degrees celsius.


  • 175g light brown sugar
  • 50g wholemeal flour
  • 150g self-raising flour
  • 1 teaspoon bicarbonate soda
  • 2 teaspoons mixed spice
  • Zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 2 large grated carrots


  • Line a muffin tin with cake cases – I made 12 with this recipe.
  • In one bowl mix together the dry ingredients – sugar, flours, bicarb, mixed spice & zest.
  • In a different bowl mix together the oil and the eggs.
  • Add the wet ingredients to the dry ingredients and mix.
  • Mix in the grated carrot.
  • Evenly fill cases.
  • Bake for 20 minutes until a skewer comes out clean.

For the icing


  • 100g butter
  • 300g soft cheese
  • 200g icing sugar
  • 1 teaspoon vanilla extract


  • Beat butter until soft.
  • Beat in cream cheese.
  • Add icing sugar bit by bit.
  • Lastly add vanilla.
  • Pop icing in the fridge to set for about 5 minutes.
  • As it is a rather runny icing I just spooned it onto completely cool cakes.
  • Decorate as desired.

And there we have it.

My dad has said these were the best cakes that I have made to date so that’s very positive for me! Let me know if you try this recipe!

Beth x

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