Spiced Carrot Cupcakes Recipes

EASY SPICED CARROT CAKE CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
• Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
• Store loosely covered at room temperature.

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
• Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
• Enjoy!

SPICED CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
• In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

SPICED CARROT CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

SAVORY SPICED CARROT CAKE

Steps:

• Position a rack in the middle of the oven and heat to 425 degrees.
• In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
• In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
• Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
• Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
• Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
• Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
• To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.

LIGHTER SPICED CARROT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.
• Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.