CARROT CUPCAKES
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT-CAKE MINI CUPCAKES
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 42 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
- Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
- Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.
MINI CARROT-APPLE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
- Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
- Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
- For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
- Frost each cupcake with 1 heaped teaspoon of frosting and serve.
BIRD BAKERY AWARD-WINNING CARROT CAKE MINI CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
- Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
- Cream Cheese Frosting:
- In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.
MINI CARROT CAKES
A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.
Provided by British Bakery
Time 32m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Top and tail, peel and then grate the carrots.
- Preheat oven to 200°C/gas mark 6.
- Melt margarine and combine with grated carrots.
- Add sugar and sift in the flour.
- Add the cinnamon, baking powder and eggs.
- Mix in sultanas/raisins and add the nuts (optional).
- Bake for 20 mins until a consistent dark colour and a slightly firm top.
- Leave to cool and then add the icing.
- For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
- Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
MINI CARROT CUP CAKES
Make and share this Mini Carrot Cup Cakes recipe from Food.com.
Provided by rainna
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
- Fold the wet mixture into the dry ingredients until just incorporated.
- Add the carrots to the batter and mix until fully incorporated.
- Add the chopped walnuts to the batter.
- Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
- Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
- Frost the cupcakes and enjoy!
Nutrition Facts : Calories 263.4, Fat 9, SaturatedFat 5.2, Cholesterol 54.1, Sodium 267.6, Carbohydrate 43.4, Fiber 1.1, Sugar 33.4, Protein 3
MINI CARROT CAKE LOAVES
My favorite carrot cake recipe! It is so good, and the mini loaf pans are perfect for holidays and gifts. Best if frosted with Cream Cheese Frosting II by Janni, from this site.
Provided by skylar
Categories Desserts Cakes Carrot Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
- Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.
Nutrition Facts : Calories 1037.4 calories, Carbohydrate 100.7 g, Cholesterol 109.1 mg, Fat 68 g, Fiber 5 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 1050.1 mg, Sugar 62 g
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
- Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
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