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Carrot cupcakes

Carrot cupcakes


Ideal for Mother’s Day, Easter or afternoon tea, treat the people you love with these pretty bakes

  • Feeds 12 Feeds 12
  • Ready in 50 minutes

Each serving contains

  • Energy
    1754kj 419kcal
  • Fat
    High 31%
  • Saturates
    High 35%
  • Sugar
    High 31%
  • Salt
    Low 31%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 180g light brown soft sugar
  • 3 Co-op British eggs
  • 150ml vegetable oil
  • 200g Co-op self raising flour
  • 2 tsp mixed spice
  • 250g Co-op British carrots, grated
  • Zest of 2 oranges
  • 100g Co-op unsalted butter, softened
  • 200g icing sugar
  • 100g Co-op light cream cheese
  • 75g pack Co-op gummy carrots


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line a 12-hole muffin or cupcake tin with paper cases
  3. Beat together the sugar and eggs until fluffy, then slowly add the oil while whisking, until well combined
  4. Sift and fold in half the flour, add the mixed spice, then sift and fold in the rest
  5. Stir in the carrot and half of the orange zest
  6. Spoon the mixture into the paper cases and bake for 20-25 mins, until golden and a skewer inserted into the middle comes out clean
  7. Leave to cool for 5 mins, then transfer to a wire rack to cool completely
  8. Meanwhile, beat the butter until soft
  9. Add the icing sugar, and whisk until smooth and fluffy
  10. Add the cream cheese and remaining orange zest, and beat until just combined
  11. Pipe or spoon on the icing and decorate with a gummy carrot on top of each cake.

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