Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(175 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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fandjscookshop's picture
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Really delicious with a gorgeous texture - light but moist. I threw in a handfull of chopped dates which worked really well . However, I did make a bit of a mess of the topping - I used a pot of low fat philidelphia, which looked and tasted fine, but was only 200g so I topped it up with 100g of fromage frais which was much too runny, so I had to start again, as it wouldn't thicken up however much icing sugar I added! I decorated with mini sugar carrots so they looked really cute.

chonette's picture

I have made carrot cake mixture many time, similar to this just use yogurt as well.
" i whisk 150ml of double cream until i could turn the bowl inside down and it wouldn't fall out, then i whisked in the icing. it made it a lovely consistency almost mousse like and tasted great as well, so i hope this helps someone."
Shutton is right adding the double cream help with the consistency and improves the flavor.

goforitgrandma's picture

These are very delicious and easy to make. They were all eaten immediately. If your icing is a little sloppy ........... just pop it in the fridge for a while to firm up.

fionaprice's picture

Have made these several times as per recipe. They always turn out lovely and my 17 year old says they are the best thing he has ever tasted! Topping does need to be made with full fat soft cheese to get best results.

clairec23's picture
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These are so easy to make and are beautifully light. They have a lovely flavour too! I used white self raising flour and they were perfect. I didn't add any extra orange juice, just the peel and they were very moist. They best thing I've ever baked!

thehig1502's picture
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Thought about adding some of the orange juice to the mixture - after reading comments will do so next time. Frosting too sloppy so have added more icing sugar and put in to fridge to see if it will thicken a bit, but don't want it to be too sweet. Want the frositng to be built up and not like water icing!

laura_stevens88's picture
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Fab recipe! Really easy to put together... mix looks heavy, so the result is deceiving... really light, fluffy cakes, mmm. Think even the cake alone would be ideal.

alfie00's picture

Lovely moist cake added the orange juice, second time I have made these and went down very well.

clairec23's picture
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I made these just as the recipe suggested and they were beautiful and moist - full of flavour. The best thing I've ever baked!

mandyauston7's picture
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Second recipe tested and this one was really good, just one issue that is the cake mixture and topping was too much for 12 good sized cases.

karenandbarry's picture

can someone please tell me why my cream cheese icing always goes to runny,????
Thanks

fykzzz's picture

AMAZING CAKE RECIPE!!!!! Made these 3 times within a 3 weeks!!! Perfect texture and extremely moist. Added the juice of an orange after reading comments and was a great suggestion that worked really well. I added loads of finely chopped walnuts which gave it a great contrast of texture, ground cinnamon instead of mixed spices and used home made buttercream instead of cream cheese. One of the best recipes ever!!!

denidax's picture
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Very tasty and easy to make. I used Quark as the soft cheese for the icing mix and it was delicious. On the first bite I was reminded of the flavor of Christmas!!

jenniehornsby's picture

These cupcakes are amazing! I have orders coming in got these because they went down a storm! I may enter this recipe into my next farmers market show competition too! X

maidenfan88's picture
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I loved this recipe and followed it as shown. It was very easy and my friends enjoyed them so much most of them have asked for the recipe!........which of course, i'll be passing off as my own lol :)

michellesmith9's picture
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Cakes lovely, I'll give the other suggested additions of orange juice and nuts next time around. As many other have fed back though the icing was terribly runny, reduced the cream cheese and added more icing sugar but it wasn't ideal.

chocolicious's picture

yum! No oranges so missed out the zest but put some orange flavouring in the icing which was a butter icing rather than soft cheese. Didn't have wholemeal self-raising flour so made do with ordinary. Lovely!

balbonka711's picture
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Delicious!!!

balbonka711's picture
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Delicious!!!

wolf52's picture
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Made this for colleagues at work for my birthday as a sandwich cake rather than cupcakes and has gone down a storm!

Didn't use any extra orange juice as I used large eggs and the mixture was lovely and moist, baked in two sandwich tins for 21 mins and then frosted the middle and top. Only thing I will change for next time is adding a bit of lemon juice to the frosting as it was a bit too sweet for me although others liked it.

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