Spiced carrot cupcakes with cream cheese icing Recipe

Warming spiced carrot cupcakes with a whipped cream cheese icing

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Wholemeal flour : 250 g
  • Ground cinnamon : 1 Tsp
  • Allspice : 5 g
  • Ground ginger : 1 Tsp
  • Baking powder : 2 Tsp
  • Carrot(s) : 4 whole
  • Sunflower oil : 200 ml
  • Dark soft brown sugar : 200 g
  • Whole egg(s) : 4 whole
  • Golden syrup : 150 g
  • For the icing
  • Philadelphia : 500 g
  • Unsalted butter : 250 g
  • Icing sugar : 250 g



    Preheat the oven to 180'C.

    Mix all of the dry ingredients together in a bowl. Peel and grate the carrots. Beat together the sugar, oil, eggs and golden syrup until smooth. Fold the grated carrots through this second mixture and then fold in the dry ingredients. Combine well and then pour the mixture into a muffin tray lined with cupcake cases. Bake in the oven for 15-20 minutes, checking the centre of the cake with a skewer. Cook for a further 5-10 minutes if the skewer does not come out clean.

    Allow to cool thoroughly before icing.


    Ensure that the Philadelphia cream cheese and the butter are at room temperature.

    Beat the butter and the cream cheese together until smooth. Sift in the icing and mix until smooth. Spread the icing onto the cooled cupcakes.
    If the two ingredients are at different temperatures, you may find that you form lumps of butter, try scraping through a sieve to remove them.

Chef's tip

«Try adding chopped nuts, dried fruits or dark rum to add a little variety to this recipe.»

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