Mary Berry Carrot Cupcakes

I’ll be honest—these carrot cupcakes nearly didn’t make it. The first time I tried Mary Berry’s version, I got cocky. I grated the carrots too coarsely (lazy, I know), didn’t beat the eggs long enough, and ended up with dense, slightly oily little lumps that looked more like muffins gone rogue than the fluffy cupcakes I’d dreamed of.

But I knew they had potential—because the flavours? Spot on. Sweet, spiced, just enough carrot without tasting like you raided a salad bar. So I went back, tested a few tweaks, and finally nailed the version I now swear by. If you want featherlight cupcakes with that classic cinnamon-carrot warmth and cloud-like cream cheese frosting, let me show you how I fixed that.

Why This One Works So Well

Mary’s method skips the fuss of creaming butter and sugar—instead, it uses whisked eggs to bring in the air. I was skeptical at first (egg foam in a carrot cake?), but when beaten long enough, the eggs create such a lift that you don’t miss the butter at all.

The key, though, is the fine grating. Most recipes say “grated carrots” and leave it at that—but grating them finely is what makes the difference between melt-in-the-mouth texture and a weird stringy chew. Also: don’t skip the bicarb. It works with the carrots’ natural moisture to give that lovely soft crumb.

INGREDIENTS + WHY THEY MATTER

• Eggs (2 large) – These are the backbone. Beat until tripled in volume—it’s the only rising agent besides bicarb.
• Sunflower Oil (75ml) – Keeps it light and moist without greasiness. I tried it with butter once. Never again.
• Caster Sugar (150g) – Dissolves easily and gives just the right sweetness without heaviness.
• Self-Raising Flour (150g) – Shortcut to lift, but don’t overmix or you’ll lose the air.
• Ground Cinnamon (1 tsp) – Brings warmth. I tested with nutmeg once too, but it overpowered.
• Bicarb of Soda (½ tsp) – Reacts with the carrots for softness. Don’t add more—your cupcakes will collapse.
• Carrots, finely grated (200g) – The hero. Fine grating = even moisture + invisible texture. Coarse grate = disaster.

For the Icing:

• Butter & Cream Cheese (75g each) – Balance of richness and tang. Use full-fat or it’ll be runny.
• Icing Sugar (350g) – Yes, it seems a lot. But it’s needed for structure and sweetness.
• Cinnamon (¼ tsp) – Just enough to echo the sponge without overpowering.

Ingredient Swaps That Hold Up

• Dairy-free: I tested the icing with vegan butter and oat-based cream cheese—it worked, though slightly softer.
• Egg-free: I wouldn’t recommend flax eggs here—the rise depends too much on proper egg volume.
• Add-ins: A handful of chopped walnuts or raisins works, but don’t go overboard—they’ll weigh the batter down.
• Frosting twist: Try a squeeze of orange zest into the icing for a citrusy lift. I loved it.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes sunk in the middle	Underbaked or overmixed batter	Beat eggs properly, don’t overfold, and test with a skewer
Icing slid right off	Cupcakes were still warm	Let them cool completely—be patient (I wasn’t)
Carrots made it too wet	Grated too coarsely	Use the fine side of the grater, always

How To Make Mary Berry’s Carrot Cupcakes

1. Prep oven and tin: Preheat to 180°C (160°C fan). Line a 12-hole muffin tin with cases.
2. Beat the eggs: Use an electric whisk—5 or more minutes until pale and fluffy, ribbons form when lifted.
3. Add oil: Pour in sunflower oil and whisk briefly to combine.
4. Fold in dry ingredients: Sift in flour, cinnamon, and bicarb. Gently fold with a spatula—don’t knock out the air.
5. Add carrots: Fold in finely grated carrot until just combined.
6. Bake: Spoon into cases. Bake 20 to 25 minutes—tops should spring back and a skewer should come out clean.
7. Cool completely: Don’t even think about icing them warm.
8. Make the icing: Beat butter and cream cheese till smooth. Add icing sugar gradually, then cinnamon. Whisk until fluffy.
9. Decorate: Pipe or spread the icing. If you’re fancy, top with a walnut half or a dusting of cinnamon.

Tips From My Kitchen

• I weigh the grated carrot after peeling—not before.
• My old metal muffin tin bakes faster than silicone—worth checking at 20 minutes.
• I keep the icing sugar in the fridge before sifting—it clumps less.
• I always chill the frosting 10 minutes before piping—firmer swirl.

Storage and Serving

• Fridge: Store in an airtight box for up to 5 days.
• Freezer: Freeze un-iced cupcakes. Wrap individually, freeze up to 3 months. Thaw overnight and ice fresh.
• To serve: Lovely with a cup of Earl Grey or ginger tea. Or if you’re feeling extra, a dollop of Greek yogurt on the side.

FAQs – Real Questions, Real Answers

Q: Can I make these as a loaf instead of cupcakes?
A: Yes. Bake in a lined 1lb loaf tin at 160°C fan for 40 to 45 minutes. Check early.

Q: Why did my cupcakes sink?
A: Likely underbaked or overmixed. Don’t rush the egg beating and test doneness with a skewer.

Q: Can I cut the sugar?
A: I tried 125g caster sugar—it still worked, but was less golden and a bit drier.

Q: Can I skip the cinnamon?
A: You can, but I wouldn’t. It gives depth. If you must, try a touch of ginger or mixed spice instead.

Q: Can I frost them the night before?
A: Absolutely. Just pop them in the fridge and bring to room temp before serving for best texture.

Try More Mary Berry Recipes:

• Mary Berry Coconut Meringue Slices
• Mary Berry Pecan And Cinnamon Ripple Squares
• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Passion Fruit and Orange Cheesecake