Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(180 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
scarie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just made these cakes and will certainly be making them again! I have not tried one as am on a diet mission, but my mum and grandmother both raved about them. In fact, my mother said that it was the nicest thing she had had in a very long time. They were moist, not too sweet and very morish apparently!
I halved the ingredients as I only wanted a small batch and the cakes cooked wonderfully in about 20 minutes and then I turned the oven off and let them sit in for another 5 minutes.
I too thought the mixture was too stiff. I had put a few sultanas and the juice of half an orange in the microwave for 30 secs and added this to the mixture along with a handful of finely chopped walnuts.
The frosting was really good for me, I had to add a bit more icing sugar and a little more vanilla essence, and it piped out of a piping bag with star nozzle a treat. Just popped them in the fridge for it to set for a while and the were perfect.

karagourlay's picture

This is my fav cup cake recipe! I add all the juice of the orange and the cakes always turn out moist and delicious. The topping is also great as long as the cream cheese is room temperature before i mix it. They always go down really well whatever the occasion.

notsomuffintop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

"This is a foolproof recipe and one I really enjoy making and eating, This time I will put mascarpone with icing sugar and tiny bit of lemon and zest for the frosting.

karagourlay's picture

These cupcakes are amazing!! I have made them several times for family and work and have always gone down well. I added the juice from the oranges and this made the cupcakes lovely and moist.

geordie-girl123's picture

These cupcakes are delicious, I didn't use the wholemeal flour, using 200g of SR flour. I also used half quantity of the icing but please don't use light soft cheese-it doesn't work!!

notsomuffintop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well all I can say is these wont last five minutes, they are truly scrumptious, even my eldest son (21) likes them, he just kept looking at me with every bite with a huge grin!!!!!!! i will definitely be making these again, the frosting finishes them off just nice. Also I must just add, i added the juice of the orange and they are moist without being heavy..

notsomuffintop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mine are cooking as i type, they smell divine, i too added the orange juice too, they are rising nicely, i am going to try the courgette and chocolate cake next, i have tried the parsnip and maple syrup cake and that too is fab, only thing i changed with that was just put mascarpone straight from the pot and spread on the top of one of the cakes and then sandwich together, as the recipe does not go according to plan for me, its too runny. oooh my oven is about to ping. give 5 star just for the smell alone. kitchen smells great.

sophie_304's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved these cupcakes they were nice and moist even without the orange juice however i didn't have and mixed spice so instead i used 1/2tsp of ground ginger, 1/2tsp of nutmeg and 1tsp of ground cinammon.
I made these for a friend who has a very sweet tooth so instead of the cream cheese dressing I made marshmallow icing which was yummy (after a sneaky taste) and she loved.
To make the marshmallow icing whisk two egg whites and 50g of caster sugar for 5 mins in a glass bowl over a pan of simmering water, then take off the heat and whisk for a further 7 mins until marshmallow-y, then mix in 1tsp of vanilla essense.
Thanks v much for the fab cupcake recipe!! :)

winnann's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum. Moist and tasty, even after a couple of days in the tin. Made with white or wholemeal flour, doesn't make much difference. One I will keep making as they were a big hit with all the family.

zoeajhunter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Recipe was great, I did as recommended by others also add the juice of an orange & I also added some chopped walnuts. For the icing I only made two thirds of the amount & instead of adding the vanilla extract I added the zest of an orange & the zest of a lemon, they were scrummy!!

gem-murray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cakes were nice and looked good. Topping bit runny on mine.

beebug's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just made these for a picnic b'day . The recipe was very easy and straight forward . I added the juice of the orange like advised . I also found it a little odd not to be adding fruits or nuts .... but never the less , the sponge itself was really tasty . The problem I had was with the frosting - way way too runny ... I wanted to avoid more sugar so I added a spoonful of cornflour to thicken it .
They turned out perfect ! Thanks for the recipe :)

allie80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After the comments I added the juice of the orange to the mixture - what a disaster, it was way to sloppy.

Then halved the icing ingredients, which gave a good amount for 12 large cupcakes, however as others have found, it was too runny even after the addition of extra icing sugar and putting in the freezer to set.

I would make the cakes again (without the orange juice) but would find a different icing recipe.

mindymoo62's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this recipe as cup cakes and they were delicious.
But I also used the same recipe to make a carrot cake for a friends birthday. I devided the mix between 2 round (7 inch??)sponge tins. Turned out fab and the cream cheese frosting was lovely to sandwich the 2 together and smother all over the cake.
yum yum!! Will be making regularly.

mrshollands's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!

mrshollands's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!

jenm941's picture

Delicious!!!!!!

deanmacleod17a's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great recipe, very simple, worked out perfectly. I added the juice of the orange too, having read previous comments. The cakes were lovely and moist. I think the key to getting the frosting right is to use full fat Philadelphia and mixing the butter, icing sugar and vanilla well first, before adding the cream cheese. The recipe made 15 cakes for me. I'll definitely make them again.

alisar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made the cakes without the icing, and they turned out fantastic - I didn't add the juice and the mixture wasn't at all dry and was very easy to divide exactly as per the original recipe. I wonder if people are using medium eggs instead of large as that could make it a bit dry - the recipe should be made with large eggs and then no juice should be needed.

christinacanning's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A couple of tips on cream cheese frosting: firstly, although the butter should be room temperature make sure the cream cheese is straight from the fridge and is firm: this will help with the finished texture. Secondly, cream cheese can split really easily if beaten too much which can create the runny consistency. Make sure you beat the butter and icing sugar for a good 5 mins on high speed (if using a mixer) to make it nice and fluffy and then add the cream cheese at the end and beat until just incorporated. This should keep it firm enough to pipe. I hope this helps! :) xXx

Pages

Questions

Tips