Carrot & cream cheese cupcakes

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• lola262

  04 August 2011

  lola262 commented on this recipe

  im 11 and i bake ALOT, and this is one of the nicest cakes EVER!! I follewed the OJ recipie, but used a really big orange and it made it very orangey, but even more delicious. I really didnt like the topping and it was really runny, so i eat it without the icing. Next time ill just do normal butter icing!!

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• lola262

  04 August 2011

  lola262 rated and commented on this recipe

  

  oh by the way 4*

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• lola262

  04 August 2011

  lola262 commented on this recipe

  oh by the way 4*

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• florence

  16 August 2011

  florence commented on this recipe

  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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• christine

  17 August 2011

  christine commented on this recipe

  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

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• christine

  17 August 2011

  christine commented on this recipe

  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

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• KazzaC

  21 August 2011

  KazzaC rated and commented on this recipe

  

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

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• catrose13

  25 August 2011

  catrose13 commented on this recipe

  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!

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• catrose13

  25 August 2011

  catrose13 rated and commented on this recipe

  

  5 star! And cinnamon is a better spice.

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• Wendy

  01 September 2011

  Wendy commented on this recipe

  I added some raisins and some coconut they were delicious

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• claire

  04 September 2011

  claire rated and commented on this recipe

  

  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.

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• claire

  04 September 2011

  claire commented on this recipe

  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.

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• claire

  04 September 2011

  claire commented on this recipe

  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.

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• catrose13

  06 September 2011

  catrose13 commented on this recipe

  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.

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• Katy44

  06 September 2011

  Katy44 rated and commented on this recipe

  

  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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• Tracey

  10 September 2011

  Tracey commented on this recipe

  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! :)

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• Tracey

  10 September 2011

  Tracey rated this recipe

  

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• heathski

  22 September 2011

  heathski commented on this recipe

  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!

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• tinysparkles*

  23 September 2011

  tinysparkles* rated and commented on this recipe

  

  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...

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• Alison Ellis

  30 September 2011

  Alison Ellis rated and commented on this recipe

  

  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!!!

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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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