Mary Berry Carrot Cake Cupcakes Recipe

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These Mary Berry carrot cake cupcakes are soft, moist, and lightly spiced, topped with a smooth cream cheese frosting that balances sweetness beautifully. The texture is tender with just enough bite from the carrots, making them a reliable bake for any occasion. This is an easy, no-fuss recipe suitable for beginners, yet polished enough for afternoon tea. From start to finish, they are ready in around one hour.

Ingredients

For the cupcakes

175g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp mixed spice
175g light muscovado sugar
2 large eggs
150ml sunflower oil
200g carrots, coarsely grated
75g chopped walnuts (optional)
Finely grated zest of 1 orange

For the cream cheese topping

100g full-fat cream cheese
50g unsalted butter, softened
200g icing sugar, sifted
½ tsp vanilla extract

How to Make Mary Berry Carrot Cake Cupcakes

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cases and set aside.
Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, cinnamon, and mixed spice. Stir in the sugar.
Add the wet ingredients: Beat in the eggs and sunflower oil until smooth, then fold in the grated carrots, orange zest, and walnuts if using.
Fill the cases: Divide the mixture evenly between the paper cases, filling each about two-thirds full.
Bake: Bake for 20 to 25 minutes until well risen and a skewer inserted into the centre comes out clean.
Cool completely: Remove from the tin and leave to cool on a wire rack before adding the topping.
Make the frosting: Beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla, beating until light and creamy.
Decorate: Spoon or pipe the frosting over the cooled cupcakes and finish with a light swirl.

Tips for Perfect Carrot Cake Cupcakes

Why are my cupcakes dense?

Overmixing can knock out air. Fold the mixture gently once the flour is added.

How do I stop the frosting from going runny?

Use full-fat cream cheese and make sure both the butter and cheese are cool, not warm.

Can I make these without nuts?

Yes, simply leave them out. The cupcakes will still be moist and full of flavour.

Serving Suggestions

Serve with a pot of strong tea or coffee
Finish with a light dusting of cinnamon
Add a small walnut piece on top for decoration

Storage

Room temperature

Unfrosted cupcakes keep well in an airtight container for up to 2 days.

Refrigerator

Frosted cupcakes should be stored in the fridge and eaten within 3 days.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Defrost fully before decorating.

Nutrition

Calories: 360 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 19g
Saturated Fat: 6g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, pour the mixture into a lined loaf tin and bake for about 45 to 50 minutes, checking with a skewer.

How many cupcakes does this recipe make?

This mixture makes 12 standard-sized cupcakes.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, though the texture will be slightly heavier.

Is this recipe suitable for children?

Yes, the gentle spice and soft texture make it ideal for all ages.