Carrot & cream cheese cupcakes

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Results 101-120

• cookingforgirls

  13 May 2011

  cookingforgirls rated and commented on this recipe

  

  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.

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• Beingme

  15 May 2011

  Beingme rated and commented on this recipe

  

  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.

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• bethan

  21 May 2011

  bethan rated and commented on this recipe

  

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

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• tumblingfairy

  21 May 2011

  tumblingfairy rated and commented on this recipe

  

  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!

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• YNWA

  22 May 2011

  YNWA rated and commented on this recipe

  

  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!

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• Haylz85

  31 May 2011

  Haylz85 rated and commented on this recipe

  

  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.

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• saschlet

  03 June 2011

  saschlet rated and commented on this recipe

  

  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.

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• Janlee

  20 June 2011

  Janlee rated this recipe

  

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• Sami Lea

  25 June 2011

  Sami Lea commented on this recipe

  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!

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• Wendy

  07 July 2011

  Wendy commented on this recipe

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

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• Sarah G

  13 July 2011

  Sarah G commented on this recipe

  Try with 100g sultana's yum yum.

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• edds

  13 July 2011

  edds commented on this recipe

  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

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• schizofish

  17 July 2011

  schizofish rated and commented on this recipe

  

  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.

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• Babs

  18 July 2011

  Babs commented on this recipe

  Lovely recipe family and work mates loved them!

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• Babs

  18 July 2011

  Babs rated this recipe

  

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• xxdebsixx

  20 July 2011

  xxdebsixx rated and commented on this recipe

  

  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 : )

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• Janlee

  23 July 2011

  Janlee commented on this recipe

  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

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• Lizziebuff

  26 July 2011

  Lizziebuff commented on this recipe

  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 !!

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• ChattyBrain

  28 July 2011

  ChattyBrain rated and commented on this recipe

  

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

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• Karina

  31 July 2011

  Karina rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 30 mins

Cook 22 mins

Can be frozen un-iced

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

PER SERVING

442 kcalories, protein 4g, carbohydrate 38g, fat 32 g, saturated fat 14g, fibre 2g, sugar 26g, salt 0.7 g

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