Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(184 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
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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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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.

catrose13's picture
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second time i made them, and just as i was putting them into the oven I saw the bag of un-used carrots! Still tasted great though.

220972's picture
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I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

220972's picture
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I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

220972's picture
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I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

wendy-yummy-food's picture

I added some raisins and some coconut they were delicious

catrose13's picture
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5 star! And cinnamon is a better spice.

catrose13's picture
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I added chopped walnuts to the recipe; might try adding walnuts to the icing instead of the cake mix next time. Very easy and much appreciated!

kazzac's picture
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Great flavour. Needed a bit longer in the oven than recipe suggested. Very light and moist. Will make again.

jontina's picture

Made these for afternoon tea with the girls, they all thought I had bought them,so yummy a definite hit ,and so easy to do

jontina's picture

Made these for afternoon tea with the girls, they all thought I had bought them,so yummy a definite hit ,and so east to do

nic148's picture

I was going to make these the night before going into work, will they keep? i still want them to be reasonable fresh for the next day but know i will never have the energy to make them the morning before i go into work haha

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