Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(177 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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grindlay54's picture
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I have just made these and boy are they yummy! I did as others advised and added orange juice to the mix and they came out so light and moist, I am really pleased with them. I found the icing mix quite runny and could not get it to stiffen up enough, even though I added extra icing sugar. I used Philadelphia so should have been ok. Even with runny icing, they tasted fab and my friends agreed.

sallyandwill's picture
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Very tasty and light, cream cheese frosting was a bit rich for my family - maybe add lemon or orange instead of vanilla to help cut through the cheese?

janette72's picture
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Amazing recipe - everyone who tries these muffins raves about them. I reduce 50g of carrot and grate an apple into the mixture, and put less oil in as I feel it is a little too much. I also prefer my cream cheese with no vanilla. My favourite carrot cake recipe ever!x

droozy's picture
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just baked these today, they are lovely i used ready diced orange and lemon peel intead of doing my own which worked out great and the icing a adjusted to suit myself with more sugar. i couldnt get s/r wholemeal flour so put in extra baking soda and all turned out yummy

lilia11's picture

Thank You so much for this recipe,I made it and loved it,I have my mum coming over and I'll be making this I know that she won't rest till they're all gone.thanks once again.

rokno123's picture
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I made these today and acidentally only bought 200g of soft cheese. Made them anyway, and the icing was fine without the extra 100g. I also had a fair bit left over from it, so I'm not sure if it's essential.

They are yummy! I also followed the 'add juice of 1 orange tip' but I don't think it is a must as they were uber moist!

So much for healthy eating plan-well they do have carrot in, right? ;-)

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!:)

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