Philadelphia frosted carrot cupcakes
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  • Prep time 15 '
  • Total time 40 '


  • 80 g light muscovado sugar
  • 100 g self raising flour
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 1 large egg
  • 70 ml rapeseed oil
  • 100 g carrots, grated
  • 75 g raisins
  • zest of 1 orange
  • 140 g Philadelphia Light
  • For the frosting:
  • 20 g icing sugar, sifted


  • Heat oven to 180 °C/160 °C fan/gas 4. Mix the muscovado sugar, flour, bicarbonate of soda and spices in a bowl until combined. In another bowl whisk the egg and oil. Then stir into the dry ingredients. Stir in the carrots, raisins and most of the zest.
  • Line a 6-hole muffin tin with paper cases. Divide the mix between them, then bake for 25 mins – until a skewer poked in the centre comes out clean. Cool on a wire rack.
  • Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.


Nutritional Information

Typical values Per Recipe
Energy 8090.0 kj
Energy 1932.0 kcal
Fat 92.4 g
Carb 240.6 g
Protein 28.8 g
Saturated fat 16.2 g
Salt 9.0 g
Dietary fibre 12.0 g
Sugars 163.8 g
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