Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(172 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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welsh_caz's picture
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Every time I bake these scrumptious cakes, I have no end of compliments! Good work Sarah!

teresawilson's picture
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This recipe is awesome, everyone asked where the recipe was from and did I make it myself? Thanks for sharing! :D

millfranklinx's picture

I've made these twice now and I found them a lot nicer with 300g of carrot :)

sookiepie's picture
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AMAZING! My favourite recipe on here so far! I squeezed in the juice of half an orange like others said. I used Philadelphia Light for the topping but the topping was really lumpy so I pushed it through a sieve and that did the trick! Tasted gorgeous! Maybe I should have added the icing sugar bit by bit to avoid the lumps. I will definitely be making this again and again!

gladrags8's picture
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I've made these many times and always had great results. My husband took some to work at Christmas and I got an e mail fron one of his friends to say it was the best cake they had ever tasted. I do halve the topping ingredients as I find there is way too much for 1 batch.

khali_mx's picture

I can't find self rising flour and or self rising whole flour. How can I substitute them?

suehildersley's picture
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Made these for Afternoon Tea on Sunday. Took some to work today and got rave reviews "gorgeous " was used!! Very easy to make, some carrot cakes have a huge list of ingredients these were very simple.

jhanby's picture

Hmmm delicious, they are so light and fluffy! I added the orange juice to the cake mix as someone suggested but also halved the icing amount for the cakes - to avoid TOO much icing - and I added orange juice here instead of vanilla!!! Very very yummy!!

beccibob's picture
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These are brilliant!!! I substituted the wholemeal flour and just used a full 200g of white self-raising flour and the result was fab - wonderfully light!

Highly recommended and loved by the folks you make them for.

paulalaws's picture

I made these cupcakes as part of my food technology coursework, I noticed the mixture was dry and also added the juice of the orange which made the cupcakes lovely and moist. Also I chose to pipe the icing on the cupcakes but the icing was much too thin so I had to add more icing sugar to the icing, I think this is because the cream cheese appeared very watery but was supermarket own brand so I may have to try with higher quality next time. Very tasty though!

missdiddy's picture

What can I say? These are delicious!!
Everyone in my family loved these, even my father in law who doesnt like carrot cake apparently??
I did not see the tip to use the orange juice and must say they
were perfect and moist without it.
I will deffo be using this recipe again. In fact tomorrow!

andreapickett's picture
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Iv just baked my first batch of these ( there are more in the oven)....so far they look good. nice and moist......will soon find out once cooled!! I did however not read comments about the juice til it was too late!!

anniehalliman's picture

I added a good slosh of orange juice to this recipe. Don't worry if it seems too runny, it will results in a beautiful moist cake!
Also the first time I made this the icing went awfully wrong as the butter and cream cheese wouldn't mix together resulting in lumpy but runny icing! The next time i melted the butter completely and slowly added the sugar and cream cheese, resulting in beautiful thick cream cheese icing!

ellie504's picture
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I love this recipe, my first attempt at cupcakes and my step mum who bakes often was very jealous at how fantastically mine rose. Very tasty and moist, i find it doesnt always need the orange zest for a less tangy taste, and i finished mine of with butter-icing instead of cream cheese! Will make many times!:)

annieb550's picture
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As suggested, I added extra orange juice, but first soaked 10g of raisins in the juice for about 15mins before added all to the mix.I used Philadelphia light, and reduced the butter to 75g for the frosting, in an attempt to reduce overall calorie content, and it came out really well. Definitely make them again.

unusual123's picture
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I made these today as a practice run for my friend's birthday and they are absolutely delicious! I added the juice from the orange as well and they turned out perfect!
I did however use normal cake cases and not muffin cases, BIG mistake as i had way too much mixture. I'll make sure to buy muffin cases next time!

10/10!

fayeraye76's picture

absolutely fabulous recipe, really moist and full of flavour.Very easy recipe to follow and a big hit with the whole family.

gillians's picture

really good recpie the carrot cakes are very light. The topping is also good do not mix the cream cheese in to much as it will become to soft.

tmitch's picture
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Very easy to make, kept to the recipe apart from the orange zest which I didn't have available. Still very tasty and lovely and moist. Will definitely make again.

anncash's picture

Cakes turned out beautifully but the topping was very sloppy. Made another batch but without the butter and was perfect.

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