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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soed6668's picture

I also had difficulties with the icing - turned out sloppy and just didn't taste quite right. Not sure what I did wrong.

hectorhen1's picture
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I added walnuts to the recipe. The texture was fab. So easy.

hectorhen1's picture
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My first attempt at cupcakes and I am delighted. The cupcakes are absolutely delicious and so easy. Think they will be a firm favourite in our house.

shutton64's picture

i have made these cakes numerous times and they always turn to fantastic, however the icing is always hit and miss. I made them over the weekend and the icing was too runny to pipe. After looking through the comments for help it seems that lots of you have a problem but nobody has offered a solution, so heres mine. I made the icing as normal and tried to add a little additional icing sugar to stiffen it, this didn't work. 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.

eemoore's picture
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So easy to make, and they taste GREAT!

louwilko's picture
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lovely recipe so quick and easy! I made some as Cupcakes for a friend and used my own cream cheese frosting recipe (450g icing sugar, 75g butter, 150g cream cheese) which is nice and thick as I pipe my icing. I then made the same quantity as a traybake and added raisins and nuts and sprinkled some seeds on before putting into the oven. worked well and no need for icing. yum. have also made with a mix of courgette and carrot before.

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!!

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