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Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(198 ratings)

Prep: 30 mins Cook: 22 mins

Easy

Makes 12
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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Ingredients

  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g carrots, grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

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Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

  2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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Comments (302)

hammersmith's picture
5

I made this cake but did it and made it has one cake and everyone loves it I've made it over and over best carrot cake ever

deborahgibson's picture
5

Marvelous! I am new to baking, and this was only my second recipe; they went down a treat! I also added the orange juice to the mix. Fabulous, will definitely do them again : )

gladrags8's picture
5

Lovely recipe
family and work mates loved them!

schizofish's picture
4

Made these without the orange zest with my daughter. Lovely, moist springy cupcakes. My daughter doesn't like cream cheese, so we didn't use this topping but would make the cakes again.

batman1056's picture

HI - tried these tonight and they came out ok - I think I will try again at the weekend - mine were too dry - probably left them in 4-5 mins too much :(, any hints apprecaited

sazzygoodsell's picture

Try with 100g sultana's yum yum.

wendy-yummy-food's picture

Haven't tried these yet but certainly will! They sound delicious.

samilea's picture

Hi, my first attempt I ended up with a very runny icing - I chose low quality soft cheese. My second attempt (after a trip to the shops for some good quality philly) and the icing was perfect. I also added the seeds of a vanilla pod, which looks and tastes nice. For an extra fruity flavour and moisture in the cake, I added a mashed very ripe banana... Enjoy!

saschlet's picture
4

The base cake part is great, easy, delicious. Not convinced by the cream cheese icing though...! My icing also came out a bit sloppy using supermarket brand cream cheese - think Phili is a bit firmer but will try other icing recipes now.

haylz85's picture
5

Absolutely perfect, moist, flavoursome but light with gorgeous tang from the cream cheese topping. Cannot praise this recipe enough, so simple but effective, will be making lots more of these.

johnewalton's picture
5

Made these cakes as per recipe except for using light brown sugar and only self raising flour. Nothing else added and nothing taken out. They were deliciously perfect. Better than shop bought or cafe cakes. Follow the recipe and you simply can't go wrong!

tumblingfairy's picture
5

I made these delicious cup cakes last weekend and they were a huge hit in my house. I added some raisins for that 'little bit extra'. The cream cheese topping turned out perfectly - I will be making these again!

bethlynne's picture
5

Delicious!! Very moist and moreish. I.m cooking them for the second time in 3 days!

beingme's picture
5

Absolutely perfect! Perfectly moist, perfectly light and PERFECTLY delicious!! Having read some of the earlier comments I only made 1/2 the quantity of frosting and it was plenty for the 12 cupcakes this recipe made.

mariabernadette's picture
5

Abolutely superb. Used a mixture of dark muscavado and golden caster sugar (all I had), and added raisins and juice of orange. Otherwise, as per recipe. Re frosting being too soft, put it in the fridge for a bit and it firms up. Now my favourite muffin/cupcake recipe. Just fab.

mrshollands's picture
5

Fantastic!!!

claudializ's picture
4

I enjoyed these cupcakes, but for me, the icing was FAR too rich. I could only manage to eat half of one. So, I made them again with a different icing of 400g light cream cheese, 4tbsps icing sugar and a bit of lemon juice and zest. Much better.
But the cake itself is lovely.

aliagbol's picture
5

Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy!
I also substituted sunflower oil for Rapeseed oil instead.
Apart from that, I didn't make any other alterations and it was still perfect.

aliagbol's picture
5

Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy!
I also substituted sunflower oil for Rapeseed oil instead.
Apart from that, I didn't make any other alterations and it was still perfect.

cockneyjen's picture
5

Love this recipe - it has never failed on the many times I've made it.

I'm going to use it for a friend's wedding, however he wants the icing to be piped on and I'm worried that it will collapse/melt - can anyone here suggest a way of making the icing thicker? I have thought about incorporating egg white into it or just adding more icing sugar - has anyone ever tried this?

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