Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(181 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 light 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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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.

josnow83's picture
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Delicious cupcakes – I'm really impressed with the recipe. I always thought carrot cakes would take ages to make, but these were easy, quick and went down a storm! Thanks :)

lynnstewart's picture

Very easy recipe to follow and great results. I've used this receipe over and over again and still get fantastic tasty cakes everytime.

phillippetrou's picture
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Super easy recipe with excellent results. Very moist.

oscarbeauremi's picture

Love this recipe, I always add less sugar, about 75g cakes are beautifully sweet, but I suppose it depends on how sweet the carrots are though! I use organic ones.

twocues's picture
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first time I have made carrot cake, used the tip about the orange juice which made the cakes lovely and moist. The topping was a disaster, I think it really does depend what type of soft cheese you use, go for a more expensive one, also far too much topping for 12 cakes, half would have done...I ended up adding nearly a whole bag of icing sugar to stiffen the topping which then made it very sweet. Would recommend this recipe to anyone!

blondiejohnson's picture
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Fantastic recipe. As others have suggested I added a couple of tablespoons of orange juice to the mixture. I also used my own frosting recipe - whisked together 200g mascapone with 60g butter, 100g of icing sugar and the zest of an orange. THis was enough frosting for 18 large cupcakes.
Colleagues at work thought the cupcakes were lovely and have had lots of requests for the recipe!

katielovescake's picture

Absolutely divine! The cream cheese icing is heavenly. I took advice from the above tip and added the juice of the orange and they were perfect.

stelaholder's picture
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Fabulous and easy to make. Made them twice. Definitely need half the amount of icing. Next time will try adding squeezed orange juice.

sandyclothier's picture
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The cupcakes were the most amazing flavour and texture... so moist. But I made the topping with light cream cheese and it was too runny to use. In the end I just used 250g of full fat cream cheese with 3 tablespoons of icing sugar. Had lots of compliments for these little lovelies!! Will definitely make again.

ehodne's picture

Just wondering what you mean by mixed spice? Is that a mixture with ie cinnamon? Looks delicious, will definately give it a go:)

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