Anns Chocolate Chip Carrot Cake Pumpkins Recipes

ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS

Ann's Chocolate Chip Carrot Cake Pumpkins image

Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Ann Sayegh

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 20

Ingredients

2 cups cake flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 tablespoon cake flour
½ cup chopped walnuts
½ cup semisweet chocolate chips
½ cup butter
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar, or more as needed
1 tablespoon lemon juice
3 drops orange food coloring
1 (1.5 ounce) tube black decorating gel

Steps:

Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g

ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS

Ann's Chocolate Chip Carrot Cake Pumpkins image

Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Ann Sayegh

Categories Pineapple Desserts

Time 1h10m

Yield 12

Number Of Ingredients 20

Ingredients

2 cups cake flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 tablespoon cake flour
½ cup chopped walnuts
½ cup semisweet chocolate chips
½ cup butter
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar, or more as needed
1 tablespoon lemon juice
3 drops orange food coloring
1 (1.5 ounce) tube black decorating gel

Steps:

Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g

CHOCOLATE CHIP PUMPKIN CAKE

Chocolate Chip Pumpkin Cake image

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.

PUMPKIN CHOCOLATE CHIP CAKE

Pumpkin Chocolate Chip Cake image

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

Provided by Debber

Categories Dessert

Time 1h25m

Yield 1 13x9 pan, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

Steps:

Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
Mix wet ingredients in large mixing bowl.
In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
Pour batter into prepared pan.
Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3

PUMPKIN CHOCOLATE CHIP CAKE

Pumpkin Chocolate Chip Cake image

I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 22

Ingredients

1-1/4 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2 large eggs
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
FROSTING:
6 tablespoons butter, softened
3 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Dash ground cloves, optional
1/3 cup baking cocoa
2-1/2 to 3 cups confectioners' sugar
Additional semisweet chocolate chips, optional

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.

Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

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