Carrot Cupcakes Cooks Country Recipes

CARROT CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

EASY CARROT CAKE CUPCAKES

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.

CARROT CUPCAKES(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.
• Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.
• Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
• Make Ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.

CARROT LAYER CAKE(COOK'S ILLUSTRATED)

Steps:

• CAKE: Set a rack to the middle of your oven and preheat to 350-degrees. Grease an 18"x 13" rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
• Shred four carrots on the large holes of a box grater or using the shedding disk and your food processor.
• In a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.
• In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in carrots and currants with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.
• Empty batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.
• Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes.
• FROSTING: While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.
• Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer. Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
• Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
• ASSEMBLY: Put cooled cake on a cutting board and cut into equal halves cross-wise. Cut length-wise so that you have 4 equal pieces, measuring about 6″x8″ each.
• Cut out a 6″x8″ rectangle out of stiff cardboard. Put the first of the cake piece on the cardboard. Use a spatula to spread 2/3-cup of frosting over layer. Repeat with two more layers.
• Place the final cake layer on top. Remove any crumbs from your spatula and frost the top with a 1-cup of frosting.
• Frost the sides of the cake with your remaining frosting. You just need enough frosting to hold the chopped pecans, not completely hide all the crumbs.
• Holding the cake with one hand, use your other hand to gently press the chopped pecans onto the side of your cake. Refrigerate for at least 1 hour before serving.

CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
• In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
• In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
• Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
• Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
• Gently mix in the chunky ingredients.
• Divide the batter among lined cupcake pans. (I like using foiled cupcake liners).
• Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
• Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
• Frosting:.
• In a large bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
• Beat in lemon juice.
• Frost cupcakes as desired.

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE

Steps:

• Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
• Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 minute Test with toothpick for doneness. When cool frost with cream cheese frosting.
• Frosting:.
• Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

COUNTRY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt.
• Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until just mixed.
• Pour into a lightly oiled cake pan and bake for 25-30 minutes.
• Check with a knife to see if done.
• When cooled, ice and serve.