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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helsbels77's picture
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Really great cakes. Very moist. Squeezed about half of the orange juice in too. I've made these twice and also had issues with the icing the first time - the second time I made them based on another recipe I found on the web, with 150g butter and 300g philly full fat cheese, and added about 100g icing sugar (maybe a little more). I made sure the butter and cheese were at room temperature first. Not sure why the extra butter made the difference, but the second batch definitely turned out better. Might have been to do with the room temperature bit though?

ehazell's picture
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My family loved them ... So easy to make

websterj584@btinternet.com's picture

Delicious and portion controlled.

hugieboogie1's picture

I won 1st prize with this recipe in the 'Cup Cakes' section of the GREENFINGERS gardening club horticultural show, here in the Costa del Sol, Spain!

ginahill's picture
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This is a great receipe. I took the advice of others and added the juice of the orange and I think this helped to keep the cupcakes really moist. I'm normally not very good at all at cakes etc but these were a real success, very tastey and easy to make.

mrsp1971's picture
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Marieta - spice mix in the UK is usually a powder mix of cinnamon, nutmeg, ginger, cloves and coriander.

mrsp1971's picture
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Lovely moist little cakes and so simple to make. I halved the amount of topping and still had some left over!

marieta3's picture

Hi everyone! writing from Spain, and although I have some guesses, not sure what the spice mix for the carrot cake would be! could anyone help?? I know it's only 2 tsps but, they add so much flavor, I don't want to ruin it :) Gracias!!

catmeena's picture
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Nom nom! Really delicious, so quick to make and fool proof! Used low fat philadelphia to make myself feel a bit better and it was lovely. Thanks Sarah!

saraheheh's picture
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I added the orange juice but found this made them too moist. I will definitely make again but not use it next time. The cakes were still lovely and went down well!

e-m-m-a's picture
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I've just made these and they are lovely, Its the first time I've made carrot cakes, I also added the juice of the orange, I never had wholemeal flour so used white (I will buy a bag for next time) I also never had veg oil so used what I had (olive oil) and I also added some dried cranberries. I never had any ingredients for the topping but less calories that way :)

I really enjoyed making these and they went down very well with my family, had to have a second one lol

thanks very much for sharing

stagekatelive222's picture
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So far, this is one of my favourite carrot cake recipes and I'll definitely try it again! I used all self-raising flour instead of wholewheat and added some nutmeg.
They were lovely and ny housemates ate them all within a day!

soonick's picture
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Simple to make and tastes great, also makes a good 20cm cake.

Lizan's picture
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Fantastic, delicious, really easy! Meant to add oj as per tip but forgot and they were yummy. Too much (lovely) topping but have put extra in fridge so next time I will make half as much again of cake mix! Has anyone frozen them?

shabnam76's picture

made these yesterday with the sqeezed orange juice and they were delicious. I couldnt believe how soft and moreish they were. Has spurred me on to do more home-baking!
Thank you sarah for a fab recipe.

joanne214's picture
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These are gorgeous. Made them for the Macmillan coffee morning and they all sold fast. Delicious!

mrsb85's picture
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I tried this for my husband to take into work for cake club and they went down so so so well. I took the advice about orange juice. I made double quantity and used the juice of one orange. There was so much extra icing that I am making a big carrot cake tonight to use it up!!!

shelfish's picture

These cupcakes turned out wonderfully and I heeded the suggestion for adding some orange juice. I only added half an orange though as I felt the mixture would be too runny with a whole one.

My cupcakes needed about 10 minutes extra cooking time but I was using gluten free flour so that's usually the case.

I didn't listen to the comments about the icing but I wish that I had! To top these cupcakes you really only do need half of the amount!

All in all my dinner guests were very happy with these cakes! :o)

ritazz's picture

Every one loves these cakes every time I make them. I even added the orange juice. But the topping did come very runny. In fact i always put them in the refrigerator after I finish the topping.
I tried this recipe as a cake as well. Very good.

sheepmugs's picture
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Absolutely delicious! I added the juice of the orange and used Philadelphia (not the light one, the full fat one) for the topping and it has come out perfect both times I've made them.

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