Carrot & cream cheese cupcakes

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• carole, tenerife

  05 March 2011

  carole, tenerife commented on this recipe

  Did not change a thing. They came out moist and very scrummy. Everyone loved them. A very easy recipe, thankyou.

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• carole, tenerife

  05 March 2011

  carole, tenerife commented on this recipe

  Did not change a thing. They came out moist and very scrummy. Everyone loved them. A very easy recipe, thankyou.

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• carole, tenerife

  05 March 2011

  carole, tenerife commented on this recipe

  Did not change a thing. They came out moist and very scrummy. Everyone loved them. A very easy recipe, thankyou.

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• carole, tenerife

  05 March 2011

  carole, tenerife commented on this recipe

  Did not change a thing. They came out moist and very scrummy. Everyone loved them. A very easy recipe, thankyou.

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• 'T' Bake

  20 March 2011

  'T' Bake commented on this recipe

  Fantastic cup cakes! I added the orange juice as well as zest and the icing / topping varities can be so versatile in flavour - from lemon, to lemon and orange; or just vanilla!Definately will be making for Easter Fete!

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• Laura

  21 March 2011

  Laura rated and commented on this recipe

  

  Just made these and they were amazing :) followed the tip about adding orange juice but only added half an orange. Just used regular self raising rather than half and half and they worked out perfect. Will be definately be making these again!

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• Splitsie

  25 March 2011

  Splitsie rated this recipe

  

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• LucyV

  28 March 2011

  LucyV rated and commented on this recipe

  

  Tried this as per recipe (not adding orange juice). They didn't rise at all, the mixture just slopped over the sides. Was left with a very messy tray and 12 small flat cakes. (In my defence I won a prize for my baking in our work bake sale for comic relief - I'm not a baking newbie). Was hoping to take them round to a friend's dinner party but had to go and buy a dessert instead! The cakes did taste nice but I lost lots of the mixture over the sides and they really were not serveable, I didn't bother to ice them they looked such a mess. Wouldn't make again.

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• Amanda

  07 April 2011

  Amanda rated and commented on this recipe

  

  Have made these cakes for my family and more reciently for a church cake stall. The other mums said they were the best carrot cakes they had ever tasted! I add a few raisins to the dry mixture. I also noticed they needed maximum cooking time suggested and tasted a little better after being refriderated for a couple of hours to allow the topping to stiffen.

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• piglet

  09 April 2011

  piglet commented on this recipe

  can I just ask what kind of cream cheese do you use, i see lots of recipies asking for it, i really want to make these as i love carrot cakes, thanks for any advice

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• d41d0y

  10 April 2011

  d41d0y rated and commented on this recipe

  

  The cakes are delicious, the perfect carrot cupcake in my opinion! Especially when you follow the tip in the comments to add extra orange juice. I also added 2 tsp cinnamon, as we like that. The icing was disappointing, decided to use orange instead of vanilla, but I found the icing over-buttery and not at all tasty. A lemon buttercream might be better.

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• Wendy Woo

  13 April 2011

  Wendy Woo rated and commented on this recipe

  

  Absolutely scrumptious! My current favourite and easiest recipe of the moment. I also added the juice from the orange. The icing is far too much, so I use about two thirds of the ingredients, which is still more than adequate. Or sometimes make full quantity, and keep remainder in fridge�.in readiness for the next batch. I used Philadelphia Light. Topped off with orange zest which looks more �natural�.

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• cockneyjen

  13 April 2011

  cockneyjen rated and commented on this recipe

  

  Love this recipe - it has never failed on the many times I've made it. I'm going to use it for a friend's wedding, however he wants the icing to be piped on and I'm worried that it will collapse/melt - can anyone here suggest a way of making the icing thicker? I have thought about incorporating egg white into it or just adding more icing sugar - has anyone ever tried this?

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• shelagh

  19 April 2011

  shelagh rated this recipe

  

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• AliciaEnvisionary

  19 April 2011

  AliciaEnvisionary commented on this recipe

  Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy! I also substituted sunflower oil for Rapeseed oil instead. Apart from that, I didn't make any other alterations and it was still perfect.

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• AliciaEnvisionary

  19 April 2011

  AliciaEnvisionary rated and commented on this recipe

  

  Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy! I also substituted sunflower oil for Rapeseed oil instead. Apart from that, I didn't make any other alterations and it was still perfect.

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• Claudializ

  29 April 2011

  Claudializ rated and commented on this recipe

  

  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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• Julie Smart

  29 April 2011

  Julie Smart rated this recipe

  

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• Innred

  01 May 2011

  Innred rated this recipe

  

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• MrsH

  11 May 2011

  MrsH rated and commented on this recipe

  

  Fantastic!!!

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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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