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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kassis's picture
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Cakes worked out really well, however I only seemed to get nine cakes out of the mixture. I decided not to use the cream cheese icing and made just a butter icing instead and used the rest of the orange cut into segments to decorate the top.

chattybrain's picture
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Tried & tested. Very easy recipe to follow and they went down a treat. Also they stayed fresh and moist for days afterwards.

lizziebuff's picture

I can honestly say these are delicious ! my children loved them, and they kept well in the fridge. I added the juice of the orange as suggested just so as not to waste it really, but the mixture was moist enough without it.. I made these without hassle and I really am just an occasional baker, so a definite winner in our house !!

hammersmith's picture
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I made this cake but did it and made it has one cake and everyone loves it I've made it over and over best carrot cake ever

deborahgibson's picture
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Marvelous! I am new to baking, and this was only my second recipe; they went down a treat! I also added the orange juice to the mix. Fabulous, will definitely do them again : )

gladrags8's picture
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Lovely recipe
family and work mates loved them!

schizofish's picture
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Made these without the orange zest with my daughter. Lovely, moist springy cupcakes. My daughter doesn't like cream cheese, so we didn't use this topping but would make the cakes again.

batman1056's picture

HI - tried these tonight and they came out ok - I think I will try again at the weekend - mine were too dry - probably left them in 4-5 mins too much :(, any hints apprecaited

sazzygoodsell's picture

Try with 100g sultana's yum yum.

wendy-yummy-food's picture

Haven't tried these yet but certainly will! They sound delicious.

samilea's picture

Hi, my first attempt I ended up with a very runny icing - I chose low quality soft cheese. My second attempt (after a trip to the shops for some good quality philly) and the icing was perfect. I also added the seeds of a vanilla pod, which looks and tastes nice. For an extra fruity flavour and moisture in the cake, I added a mashed very ripe banana... Enjoy!

saschlet's picture
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The base cake part is great, easy, delicious. Not convinced by the cream cheese icing though...! My icing also came out a bit sloppy using supermarket brand cream cheese - think Phili is a bit firmer but will try other icing recipes now.

haylz85's picture
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Absolutely perfect, moist, flavoursome but light with gorgeous tang from the cream cheese topping. Cannot praise this recipe enough, so simple but effective, will be making lots more of these.

johnewalton's picture
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Made these cakes as per recipe except for using light brown sugar and only self raising flour. Nothing else added and nothing taken out. They were deliciously perfect. Better than shop bought or cafe cakes. Follow the recipe and you simply can't go wrong!

tumblingfairy's picture
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I made these delicious cup cakes last weekend and they were a huge hit in my house. I added some raisins for that 'little bit extra'. The cream cheese topping turned out perfectly - I will be making these again!

bethlynne's picture
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Delicious!! Very moist and moreish. I.m cooking them for the second time in 3 days!

beingme's picture
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Absolutely perfect! Perfectly moist, perfectly light and PERFECTLY delicious!! Having read some of the earlier comments I only made 1/2 the quantity of frosting and it was plenty for the 12 cupcakes this recipe made.

mariabernadette's picture
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Abolutely superb. Used a mixture of dark muscavado and golden caster sugar (all I had), and added raisins and juice of orange. Otherwise, as per recipe. Re frosting being too soft, put it in the fridge for a bit and it firms up. Now my favourite muffin/cupcake recipe. Just fab.

mrshollands's picture
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Fantastic!!!

claudializ's picture
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I enjoyed these cupcakes, but for me, the icing was FAR too rich. I could only manage to eat half of one. So, I made them again with a different icing of 400g light cream cheese, 4tbsps icing sugar and a bit of lemon juice and zest. Much better.
But the cake itself is lovely.

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