Eggless Zero Maida Carrot Cupcake Recipe with Cream Cheese Frosting

Dive into a world of flavor-packed fun with our creamy, dreamy cream cheese carrot cupcake made from Archana's Kitchen Vanilla Cake Mix! The magic is in the mix – it's 'zero maida' and boasts the goodness of millets like Jowar, Barley, and Whole Wheat! So go ahead, bake up a storm and indulge guilt-free! Who knew health could taste this good?

Archana Doshi

The Multi Millet Zero Maida Carrot Cupcake Recipe is a nutrition packed cake, that is wholesome yet delicious. Made from Archana's Kitchen Zero Maida Vanilla Cake Mix, that is made from the goodness of jowar, barley and whole wheat.

You can shop our cake mixes and other millet based products from out website -

Serve the Carrot Cupcakes with or without Cream Cheese Frosting as a snack or dessert along with a warm glass of milk, green tea or coffee.

If you are looking for more cupcake recipe here are some : 

  1. Quick and Easy Chocolate Cupcake Recipe (with Eggless option)
  2. Breakfast Oatmeal Raisin Muffin Recipe (with Eggless Option)
  3. Spiced Saffron & Cococnut Pumpkin Cake Recipe

Prep in

10 M

Cooks in

20 M

Total in

30 M


12 Cup cakes


  • 1 Pack Archana's Kitchen Rich Vanilla Cake Mix
  • 240 ml Curd (Dahi / Yogurt)
  • 80 ml Oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Cinnamon Powder (Dalchini)
  • 2 cups Carrot (Gajjar) , grated
  • 1/2 cup Whole Almonds (Badam) , finely slivered
  • For Cream Cheese Frosting
  • 180 grams Britannia Cream Cheese
  • 50 ml Fresh cream , kept at room temperature
  • 100 grams Caster Sugar

How to make Eggless Zero Maida Carrot Cupcake Recipe with Cream Cheese Frosting

  1. To begin making the Eggless Zero Maida Carrot Cupcake recipe, we will first preheat the oven to 160 to 180 C. Line 12 standard muffin cups or 20 mini muffin cups with paper cupcake liners.

  2. In a large bowl add the full pack of Archana's Kitchen Vanilla Cake mix, curd, oil, lemon juice, cinnamon powder and grated carrots. Mix well to combine until you get a smooth and yet thick batter.

  3. Spoon the carrot cupcake batter among the muffin cavities. Fill the muffin cups only to little more than the 1/2 its mark.  

  4. Bake the carrot cupcakes in the preheated oven for about 15 to 20 minutes, until a tester like a knife or toothpick when inserted into the centre comes out clean.

  5. Once the cupcakes are baked, remove from the oven and allow it to cool completely.

  6. Our next step is to proceed to make the cream cheese frosting for the carrot cupcakes.

  7. Now using the whisk attachment of the stand mixer, beat the cream cheese, sugar and cream together until smooth and fluffy. 

  8. Once the cup cakes have cooled completely, frost them with the above cream cheese frosting and optionally top with more slivered almonds. You can store the cup cakes with and with out frosting refrigerator for at least 4 to 5 days.

  9. Serve the Carrot Cupcakes with or without Cream Cheese Frosting as a snack or dessert along with a warm glass of milk, green tea or coffee.