Carrot Cupcakes By Penzeys Recipes

CARROT CUPCAKES

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.

CARROT CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
• Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.

SPROUTING CARROT CHOCOLATE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda, cinnamon, cloves and salt in a medium bowl. Put the cocoa powder in a large bowl. Warm the milk in a small saucepan or in the microwave until just about to simmer. Pour the milk over the cocoa powder and whisk until smooth. Whisk in the granulated sugar, vegetable oil, egg and vanilla. Whisk in the flour mixture until just combined.
• Divide the batter among the prepared muffin cups, filling each three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
• Meanwhile, make the frosting: Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low; add the confectioners' sugar and salt and beat until combined, then increase the speed to high and beat until creamy, about 3 more minutes. Reduce the speed to medium; add the heavy cream and vanilla and beat until fluffy, about 1 minute.
• Remove about one-third of the frosting to a small bowl and stir in the melted chocolate and cocoa powder until smooth; set aside. Tint the remaining frosting bright orange with food coloring. Transfer the orange frosting to a piping bag fitted with a large round tip.
• Cut a small cone-shaped chunk out of the center of each cupcake with a paring knife, cutting about halfway into the cupcake. Crumble the chunks of cake into a bowl. Spread the chocolate frosting in a thin layer on the cupcakes, leaving the carved-out holes open. Pat the cupcake crumbs on the chocolate frosting to look like dirt. Pipe the orange frosting into each hole, mounding it above the surface to look a like carrot. Stick a few sour apple laces into the orange frosting to look like carrot tops.

CARROT CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
• In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
• Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
• For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.

BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350°F
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
• Add the eggs, 1 at a time.
• In another bowl, sift together the flour, cinnamon, baking soda, and salt.
• With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
• Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
• Mix until just combined.
• Line muffin pans with paper liners.
• Scoop the batter into 22 muffin cups until each is 3/4 full.
• Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
• Cool on a rack.
• Frosting:.
• Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
• Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.
• **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

CARROT CUPCAKES BY PENZEYS

Steps:

• Preheat oven to 325 degrees.
• Line muffin tins with paper cupcake liners.
• Peel carrots, chop off ends, and grate finely.
• Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
• In a large mixing bowl, beat eggs until well blended.
• Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
• Add flour mixture and nuts or raisins(if desired).
• Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
• Place the pans in the preheated oven and bake for 12 minutes.
• Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
• Check for doneness--cupcakes should be browned and springy to the touch.
• Let cool completely before frosting.
• To prepare frosting: let cream cheese and butter come to room temperature.
• Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
• Add food coloring if desired; it gives the frosting a nice spreading consistancy.
• If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.

PENZEY'S RUTABAGA AND CARROT BAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel and cube the rutabagas into 1/2 inch pieces.
• Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
• While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
• Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
• Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
• Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
• Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
• Serve and enjoy!
• Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
• Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
• Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
• Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
• Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
• Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
• Divide the mixture amongst the prepared muffin cups.
• Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
• Frost with cream cheese frosting and garnish with grated carrots.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

CARROT CUPCAKES RECIPE BY TASTY

Steps:

• Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
• Whisk together the sunflower oil and eggs.
• Add in the grated carrots and sugar, and mix again.
• Add in the sifted flour, cinnamon, and baking soda.
• Mix until no streaks of flour is seen.
• Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
• Once cooled, spread cream cheese frosting and decorate with walnut bits.