Anna Louise Carrot cake cupcakes solve the one practical problem with a classic carrot cake — serving a crowd where individual portions, no cutting, and no need for plates and forks are required.
All the moistness, all the warm spice, all the cream cheese frosting — in a self-contained cupcake that is arguably neater and more practical than a slice of the round cake.
The batter is the same oil-based, heavily spiced mixture used in the carrot cake tray bake on this site. The cream cheese frosting is the same reliable recipe.
The difference is scale — twelve individual portions rather than one large cake — and the ability to decorate each one individually, which makes them look genuinely special.
Ingredients for Mary Berry Carrot Cake Cupcakes
For the Carrot Cake Cupcakes (Makes 12)
- 175ml sunflower oil
- 175g soft light brown sugar
- 3 large eggs, beaten
- 175g self-raising flour, sifted
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp freshly grated nutmeg
- ½ tsp fine salt
- 175g carrots, peeled and coarsely grated
- 50g walnuts, roughly chopped (optional)
- Zest of ½ unwaxed orange
For the Cream Cheese Frosting
- 200g full-fat cream cheese, room temperature
- 75g unsalted butter, softened
- 250g icing sugar, sifted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
To Decorate
- 12 walnut halves — one per cupcake
- A dusting of ground cinnamon
- Finely grated orange zest
How to Make Mary Berry Carrot Cake Cupcakes
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with paper cupcake cases.
Step 2 — Make the Batter
In a large mixing bowl, whisk together the sunflower oil, soft light brown sugar, and beaten eggs until well combined and slightly thickened — about two minutes.
Sift in the flour, baking powder, cinnamon, mixed spice, nutmeg, and salt. Fold gently until just combined. Add the coarsely grated carrots, orange zest, and chopped walnuts if using. Fold through until evenly distributed. The batter will be quite wet — this is correct.
Step 3 — Fill and Bake
Divide the batter evenly between the twelve cupcake cases — fill each one about two-thirds full. An ice cream scoop gives consistent portions.
Bake for 20 to 22 minutes until risen, golden, and a skewer inserted into the centre comes out clean.
Leave in the tin for five minutes. Transfer to a wire rack and cool completely before frosting — at least 45 minutes.
Step 4 — Make the Cream Cheese Frosting
Beat the room-temperature cream cheese and softened butter together until smooth. Add the sifted icing sugar in two batches, beating well after each. Add the vanilla extract and cinnamon. Beat for one to two minutes until smooth and spreadable. Do not overbeat.
If the frosting seems too soft, refrigerate for fifteen minutes before using.
Step 5 — Frost and Decorate
Transfer the frosting to a piping bag fitted with a large star nozzle. Pipe a generous swirl onto each completely cooled cupcake. Place one walnut half on top of each cupcake. Dust lightly with ground cinnamon and scatter a little orange zest.
My Top Tips For Perfect Carrot Cake Cupcakes
Use coarsely grated carrots. Finely grated carrots dissolve into the batter and give moisture but no texture. Coarsely grated carrots give visible threads throughout the sponge and a more interesting crumb.
Oil not butter in the batter. Sunflower oil keeps these cupcakes moist for three days at room temperature — considerably longer than a butter-based sponge.
Do not overmix after adding the flour. Fold until just combined. Over-mixing develops gluten and gives a tougher, less tender cupcake.
Cool completely before frosting. Even slightly warm cupcakes melt cream cheese frosting on contact. Forty-five minutes on a wire rack is the minimum.
Do not overbeat the cream cheese frosting. This instruction appears in every cream cheese frosting recipe because it matters every time. Beat until just smooth — two minutes after all the icing sugar is in.
Serving Suggestions
At a birthday party — arranged on a tiered stand they look genuinely impressive. At a school or office bake sale. As individual celebration treats for any occasion where carrot cake is appropriate.
How to Store
At room temperature: Store in an airtight container for up to 3 days. The oil in the batter keeps them moist throughout.
In the freezer: Freeze unfrosted cupcakes individually wrapped for up to 3 months. Frost fresh after defrosting.
Mary Berry Carrot Cake Cupcakes Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
- Whisk oil, brown sugar, and eggs together 2 minutes. Sift in flour, baking powder, and spices — fold gently. Add grated carrots, orange zest, and walnuts — fold through.
- Divide between cases — two-thirds full. Bake 20–22 minutes until risen and skewer comes out clean. Cool in tin 5 minutes. Transfer to wire rack — cool completely.
- Beat cream cheese and butter until smooth. Add icing sugar in 2 batches. Add vanilla and cinnamon — beat 1–2 minutes. Do not overbeat.
- Pipe a generous swirl onto each cooled cupcake. Top with a walnut half. Dust with cinnamon and scatter orange zest.
Notes
Frequently Asked Questions
Can I add raisins or sultanas?
Yes — 50g folded in with the carrot give an extra sweetness. They are a traditional addition to carrot cake.
Can I make these without nuts?
Yes — simply omit the walnuts from the batter and use a different decoration on top.
Can I use the cream cheese frosting from the carrot cake traybake recipe?
Yes — the frosting recipes are essentially identical. Use whichever quantities you have already made.
Why are my cupcakes sinking slightly in the middle?
The oven was too hot or the door was opened too early. Reduce the temperature slightly and do not open the door before 18 minutes.
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