Philadelphia frosted carrot cupcakes

6

Prep time 15 min

Total time 40 min

Ingredients

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

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The makings of the

Philadelphia frosted carrot cupcakes

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.

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Philadelphia frosted carrot cupcakes

Nutritional Information

Typical values	Per recipe
Energy	8090.0 kj
Energy	1932.0 kcal
Fat	92.4 g
Carb	240.6 g
Protein	28.7 g
Saturated fat	16.2 g
Salt	8.9 g
Dietary fibre	12.0 g
Sugars	163.8 g

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Philadelphia frosted carrot cupcakes

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Ingredients

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Nutritional Information

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Similar Recipes

Philadelphia Classics