Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(173 ratings)

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Cooking time

Prep: 30 mins Cook: 22 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
442
protein
4g
carbs
38g
fat
32g
saturates
14g
fibre
2g
sugar
26g
salt
0.7g

Ingredients

  • 175g brown muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated
  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened
  • 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.

Recipe from Good Food magazine, May 2010

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Comments

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caroletenerife's picture
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Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
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Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
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Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
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Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
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Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
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Absolutely fabulous recipe, very easy to make, tasted devine and more to point, eveyone loved them!!

caroletenerife's picture
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Absolutely fabulous recipe, very easy to make, tasted devine and more to point, eveyone loved them!!

gemma_s82's picture
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Gorgeous Yummy cakes, Moist, light and delicious. I added orange juice and a large handful of Mixed seeds for texture. I used just white raising flour instead of half wholemeal, but turned out light and fluffy. I also used all spice instead of mixed spice as I feel the flavour is a bit more robust. Sloppy topping but i think you need to use full fat cheese. I just added a little more icing sugar.

pickyjunior's picture

Wow! These muffins taste amazing and are so light and fluffy. I was a bit worried prior to baking because the mixture seemed so thick but they rose well. I also added a few sultanas and chopped walnuts.

The frosting however was really runny so I ended up adding more cream cheese to compensate. I also added some orange zest to the frosting.

rdavies64's picture
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Everyone I've made these for has asked me for the recipe! Always work out well and the topping is delicious - not sweet like buttercream but creamy with a tang of the cream cheese and a hint of vanilla!

rich-lou53's picture
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Made these for a cake day in work, they went down a storm! Added the juice of the orange like a few others and they were seriously moist and delicious.

marilynl's picture
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these are delicious and very easy - highly recommend. love the cream cheese topping!

monkeyjungle's picture
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Made this recipe again but as one large cake. If you increase all the ingredients by 50%, it fills two 20cm cake tins perfectly and was as yummy and moist as the individual cupcakes.

monkeyjungle's picture
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Made according to the recipe but used half nutmeg, half cinnamon as a substitute for the mixed spice and added two teaspoons of honey to the icing. The cake was moist, light and flavoursome and the icing absolutely divine. I tooped them with a recipe for candied carrot sprinkles that I found on the internet.

carolynruth's picture
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great cupcakes, i made them with lacto-free cream cheese so they were suitable for my husband who is lactose intolerant and they went down a treat!

hinnaaahmed's picture

I am a newbie at this.......well to be perfectly truthful...it is my first cake (I made a cake rather than cupcakes) to date and it was a complete hit with all who ate it. It was ever so simple to make and I followed all the advice given along in the comments i.e. about the orange juice and halving the amount of frosting and it all paid off. It's given me a major confidence boost and has me wondering...hmmm..what next?

amanda2112's picture
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very easy to make and tasted beautifully moist.

roobarbfool's picture

I made them as part of a cup cake selection for my daughter's 30th. All the recipes were from Good Food, but this was easily the best. Surpised that small cakes could be so moist. On guest comment 'to die for'.

izzybethuk's picture

Going to be making these tomorrow for our Expat Xmas drinks where having on Sunday. Have made them before and they went done well so going to make them again.
I'm sure they will all be gone in seconds.
:-)

sophoes's picture
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These were really yummy, made them for my mum's friends 50th birthday and everyone really liked them.

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