Carrot & cream cheese cupcakes

Latest comments and suggestions

Results 201-220

• adele

  09 May 2012

  adele commented on this recipe

  Has anyone tried freezing them? I need to make lots of cakes this week for an event next weekend but have never frozen cakes before.

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• Princess Elmo

  13 May 2012

  Princess Elmo rated this recipe

  

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• Cake lovers

  13 May 2012

  Cake lovers rated and commented on this recipe

  

  Made these thismorning !went down a treat...cream cheese icing was fine, and did put a squeeze of orange in as suggested by others . Will top with some zest next time on top , delicious .

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• Bluebell

  30 May 2012

  Bluebell rated and commented on this recipe

  

  Made these today for the first time and they were a great success. Added the juice of the orange as previously suggested. The sponge was light and moist. Halved the quantity of all the ingredients for the topping. Used full fat Philadelphia and softened the butter at room temperature and the consistency was just right.

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• Helene

  03 June 2012

  Helene rated and commented on this recipe

  

  Very nice, but be careful when making the icing - I followed the recipe and ended up with cream cheese sugar soup. Had to put 400g of additional icing sugar in to thicken it up enough to stay on the cakes.

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• Penelope

  04 June 2012

  Penelope commented on this recipe

  if i added walnuts.. how much would be recommended? as the "yummy scrummy carrot cake" people have added about 40g, so would i use the same amount?

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• CSiouxsieC

  07 June 2012

  CSiouxsieC rated and commented on this recipe

  

  A couple of tips on cream cheese frosting: firstly, although the butter should be room temperature make sure the cream cheese is straight from the fridge and is firm: this will help with the finished texture. Secondly, cream cheese can split really easily if beaten too much which can create the runny consistency. Make sure you beat the butter and icing sugar for a good 5 mins on high speed (if using a mixer) to make it nice and fluffy and then add the cream cheese at the end and beat until just incorporated. This should keep it firm enough to pipe. I hope this helps! :) xXx

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• Alisar

  18 June 2012

  Alisar rated and commented on this recipe

  

  I made the cakes without the icing, and they turned out fantastic - I didn't add the juice and the mixture wasn't at all dry and was very easy to divide exactly as per the original recipe. I wonder if people are using medium eggs instead of large as that could make it a bit dry - the recipe should be made with large eggs and then no juice should be needed.

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• DeanMac

  20 June 2012

  DeanMac rated and commented on this recipe

  

  This is a great recipe, very simple, worked out perfectly. I added the juice of the orange too, having read previous comments. The cakes were lovely and moist. I think the key to getting the frosting right is to use full fat Philadelphia and mixing the butter, icing sugar and vanilla well first, before adding the cream cheese. The recipe made 15 cakes for me. I'll definitely make them again.

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• Jenm941

  23 June 2012

  Jenm941 commented on this recipe

  Delicious!!!!!!

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• MrsH

  28 June 2012

  MrsH commented on this recipe

  I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!

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• MrsH

  28 June 2012

  MrsH commented on this recipe

  I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!

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• welshbakerchick

  28 June 2012

  welshbakerchick commented on this recipe

  I have made this recipe as cup cakes and they were delicious. But I also used the same recipe to make a carrot cake for a friends birthday. I devided the mix between 2 round (7 inch??)sponge tins. Turned out fab and the cream cheese frosting was lovely to sandwich the 2 together and smother all over the cake. yum yum!! Will be making regularly.

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• Anthea

  02 July 2012

  Anthea rated this recipe

  

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• alliei80

  03 July 2012

  alliei80 rated and commented on this recipe

  

  After the comments I added the juice of the orange to the mixture - what a disaster, it was way to sloppy. Then halved the icing ingredients, which gave a good amount for 12 large cupcakes, however as others have found, it was too runny even after the addition of extra icing sugar and putting in the freezer to set. I would make the cakes again (without the orange juice) but would find a different icing recipe.

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• beebug

  08 July 2012

  beebug commented on this recipe

  I have just made these for a picnic b'day . The recipe was very easy and straight forward . I added the juice of the orange like advised . I also found it a little odd not to be adding fruits or nuts .... but never the less , the sponge itself was really tasty . The problem I had was with the frosting - way way too runny ... I wanted to avoid more sugar so I added a spoonful of cornflour to thicken it . They turned out perfect ! Thanks for the recipe :)

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• beebug

  08 July 2012

  beebug rated this recipe

  

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• Gemma

  13 July 2012

  Gemma rated and commented on this recipe

  

  Cakes were nice and looked good. Topping bit runny on mine.

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• Zoe

  21 July 2012

  Zoe rated and commented on this recipe

  

  Recipe was great, I did as recommended by others also add the juice of an orange & I also added some chopped walnuts. For the icing I only made two thirds of the amount & instead of adding the vanilla extract I added the zest of an orange & the zest of a lemon, they were scrummy!!

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• winnann

  29 July 2012

  winnann rated and commented on this recipe

  

  Yum. Moist and tasty, even after a couple of days in the tin. Made with white or wholemeal flour, doesn't make much difference. One I will keep making as they were a big hit with all the family.

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http://www.bbcgoodfood.com/recipes/470640/

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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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