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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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.

rfjubin's picture
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I'm no cook, but these are really nice. Even for me they were easy and as a bonus, you can pop them in the freezer to store for later. I sometimes have these with just butter and strawberry jam as a topping - delicious!

rfjubin's picture
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I'm no cook, but these are really nice. Even for me they were easy and as a bonus, you can pop them in the freezer to store for later. I sometimes have these with just butter and strawberry jam as a topping - delicious!

annamareeh's picture
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the taste is excellent - makes a really lovely cupcake.

However, one issue i found was the icing being too runny. It is probably supposed to be this consistency, but i prefer it to bee thick so it can be piped. Adding (lots of!!) icing sugar just greatky increased the volume, not thickness, but once halfed and added more icing sugar, it was greatly improved.

I also took the advice of adding juice - worked well and created a nice cake. However my oven cooks fast, meaning 18 minutes was just about right for this recipe.

love2eatchoc's picture

OMG these are so yummy and easy to make.. Just started to make cakes so these were great i did add the juice of the orange and are fab, just hope there be some left for the kids....

jannyb555's picture

I was given this recipe by a friend and it has never failed. Superb. Important to weigh everything out first before you start.
I like to colour half the topping with orange colouring and put half white and half orange in a piping bag and they look spectacular with the ripple coloured topping.

erica79's picture
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I agree, the addition of the juice of an orange was delicious, and they would have been dry without it. I aslo added walnuts and some orange zest and a tiny bit of orange juice to the icing. They went down a treat and I'll make them again.

seanhawkey's picture
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mmmmmm looks good :D i recommend this !

hanasl8a's picture

These were sooo yummy!!! The mixture needed a good beating to get enough moisture out of the carrots but the end result was great.
I halved all the ingredients and it still made 9 cakes!
My icing didn't set though...not sure why.

isabellep's picture
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Light and tasty! I make these all the time! I think there is a mistake in the icing recipe, it should be 100g each of butter and cream cheese, and 300 icing sugar. This works really well especially if whisked with an electric hand whisk! Delicious!

alisonsarahellis's picture
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These cakes are wonderful!!! I included the orange juice as advised and they went down a storm at work!
I did panic before they were cooked as the mixture looked runny and i din't think they would work - but they did!
I will definately be making these again for any occasion!!!

tinysparkles's picture
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Definitely agree with the OJ although I only needed juice of half an orange. The cakes were so light, it was too crumbly to hold.... maybe I left the mix out too long before putting them into the tin and baking? Flavour was great though! I dont like cheese icing so went with normal buttercream icing instead (mixing in some cinnamon) and dusted tops with more cinnamon and a few bits of orange zest - looks fab! Just remembered I have a bag of carrots in the fridge...

heathski's picture

LOVE these cakes! I was so impressed with them and had so much topping left over that i doubled the quantities and made a large one for my mum to take to work with her, at a dr's surgery! I too added the juice of the orange! This recipe was a HUGE success!

tmccarney1's picture
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I am not an experienced baker - but found these fool proof and very easy to make. I did follow the tip of adding the orange juice and they were beautiful, loved the frosting too, although piped it on as couldnt make it look like the ones in the picture! Lots of lovely compliments on them, will definately make them again! :)

katy44's picture
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The icing quantity is completely inappropriate for the amount of cupcakes made, i recommend halving it or only using a 1/4 suggested. Also it turns out really runny so not good if you want a cupcake with a thick frosting.

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