Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(213 ratings)

Prep: 30 mins Cook: 22 mins

Easy

Makes 12

This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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Ingredients

  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g carrots, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

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.

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Comments, questions and tips

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Alistardust
27th Sep, 2017
So, I just made these. Followed recipe spot on. Look great Taste horrible. So much oil at the bottom of the cake! What did I do wrong??
gandt810
23rd Sep, 2017
5.05
My family loved them, even my dad who doesn't like carrot cake. This recipe is easy even for nine year olds like me.
penelopestanden
10th Sep, 2017
5.05
Light and yummy :)
Aldus
24th Nov, 2016
5.05
Made these yesterday with childminded child, dad came early so did not get to do the frosting , but the cakes where lovly
Bella-flo
13th Nov, 2016
5.05
First time making any sort of carrot cake and these are lovely! I followed the recipe and its spot on. Delicious!
cathbond
10th Oct, 2016
5.05
I just made these for my kids' lunchboxes this week but had to try one! Such delicious cakes, I'm very impressed!! Really light which surprised me as carrot cakes can be quite stodgy... Didn't have wholemeal SR flour so I used 150ml of SR plus 50g of oats instead. I added a few handfuls of sultanas, and some sunflower seeds (would've been nuts had they not been banned at school!) I also left them uniced, but they are still scrummy!! Definitely a keeper of a recipe!
sebbie3000
8th Aug, 2016
I made these, but added a heaped teaspoon of cocoa. Absolutely delicious!
Bex@53
3rd Jul, 2016
5.05
Just made 48 of these for Junior School Garden Club Garden Party. Have had to put them under lock & key after sampling one as they are SO moreish!! I think I might try swapping the carrot for courgette and the orange zest for lemon next time. Instead of grating the carrots I did them on my Spiraliser - so quick and easy, then chopped them as I mixed them in.
Kamin94
11th Jun, 2016
I am planning on making these, but should I be using 200g of grated carrots or 200g of whole carrots and then grate them? Thanks
maggiebleksley
25th Jun, 2016
Sorry, I meant 'take it to mean'.

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Jeanucks
10th Dec, 2017
Can this recipe be used to make a loaf and if so, what size loaf tin please?
goodfoodteam's picture
goodfoodteam
15th Dec, 2017
Thanks for your question. As all our recipes are triple tested we can't give exact instructions. However, it will fit into a 2lb/900g loaf tin. You'll need to increase the cooking time due to the increased volume, check around 45 mins to see how it's coming along.
Springerlady
18th May, 2017
I've made the cakes but the topping is very thin, almost a pouring liquid, what has gone wrong?
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your question. Sorry to hear the icing hasn't worked out. Either the icing is warm or perhaps the cream cheese is not the standard variety. Try a cheese like Philadelphia for guaranteed results.
kathleenanderson
28th Aug, 2014
Does this recipe mean muffin tin (as per picture) or is it actually a cup cake tin?
goodfoodteam's picture
goodfoodteam
11th Sep, 2014
Yes this recipe calls for a muffin tin.
Laurissima-Jane
23rd Aug, 2014
Hello, could you clarify whether "brown muscovado sugar" should be light brown muscovado or dark brown muscovado please? Many thanks!
fionaandailis
14th Apr, 2016
I didn't have any self raising wholemeal flour so used the same amount of ordinary wholemeal flour as stated in the recipe and added 1/2tsp baking powder. These were amazing. So light. Finished with an orange juice icing to keep it healthier.
Naz Brady
1st Aug, 2015
I did not have any wholemeal self raising flour at home so I just doubled the amount of sale-raising flour. Also, I used 100ml sunflower oil instead of 150ml and 125gr caster sugar instead of 175 muscavado. I added some walnuts into the batter too. The result was divine. Although I did not make any icing, they were very delicious. I tried them with clotted cream!