I made some carrot cupcakes with cream cheese frosting the other day and omg they were amazing.
Here’s the recipe I used adapted from a BBC Good Food recipe. I like mine quite orangy so adapt that to suit yourself!
- 175g light muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1tsp baking powder
- 3tsp mixed spice
- Zest of 2 oranges
- 2 eggs
- 150ml sunflower oil
- 200g grated carrots
- Splash of orange juice (I used Topicana with juicy bits, the mixture is a bit stiff so just use as much as it takes to get a good consistency. If you like your cakes less orangy you could also use milk or water.)
- 100g olive spread/marg
- 300g cream cheese (unfortunately it had to be full fat and it works a lot better if it’s more of an expensive brand like Philli)
- 150g icing sugar
- 1tsp vanilla extract
Preheat the oven to gas mark 4/180c/160c fan
Mix together all the dry ingredients thoroughly and then add the beaten eggs and sunflower oil before folding in the carrots.
Add as much OJ as you need and then put in 12 muffin cases and make for 20-22 minutes or until cooked through.
Whisk together the cream cheese and the butter and then add the icing sugar and vanilla essence. Pipe on to cooled cupcakes.