Carrot Cupcakes With Orange Icing Recipes

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CARROT CUPCAKES WITH ORANGE ICING



Carrot Cupcakes with Orange Icing image

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

Provided by Melissa Roberts

Categories     Cake     Egg     Dessert     Bake     Hanukkah     Kid-Friendly     Spice     Carrot     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 20

For cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners
12 paper liners
Garnish: candied carrot curls

Steps:

  • Make cupcakes:
  • Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
  • Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
  • Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
  • Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
  • Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
  • Make icing:
  • Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

CARROT & ORANGE CAKE WITH CASHEW CREAM ICING



Carrot & Orange Cake With Cashew Cream Icing image

My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.

Provided by Chef Joey Z.

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 16

3 cups carrots (finely grated)
2 cups pecans (ground in a food processor)
1/4 cup dried apricot (chopped rough and unsulpherated please)
1 teaspoon ground nutmeg
1 1/2 teaspoons mixed spice (see mixture below in the directions)
1 cup dates (soft and made into a paste)
1/2 cup orange juice
1/2 teaspoon celtic sea salt
1/2 teaspoon lemon zest (you could use lime or orange)
1/2 cup desiccated unsweetened coconut
1 1/2 cups raw cashews
1/2 cup filtered water
2 tablespoons agave syrup
3 tablespoons cocoa butter or 3 tablespoons coconut butter
1 tablespoon organic vanilla extract
1/4 teaspoon celtic sea salt

Steps:

  • FOR THE SPICE BLEND:.
  • 3 tablespoons cinnamon.
  • 1 teaspoons each ground cardamom and carraway.
  • 1/4 teaspoons each nutmeg, ginger and cloves.
  • FOR THE DATE PASTE:.
  • If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
  • ASSEMBLE THE CAKE:.
  • In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
  • Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
  • FOR THE FROSTING:.
  • Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
  • Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
  • Garnish the cake with ground nutmeg.
  • Bon Appetit!

LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP



Little carrot cakes with orange & honey syrup image

Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 14

150ml sunflower oil , plus a little for the tin
175g light muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange , zested and juiced (save the juice for the syrup)
2 large eggs
50g natural yogurt
200g carrots , about 2 large ones, peeled and grated
50ml runny honey , plus extra to drizzle (optional)
150g mascarpone
100g thick natural yogurt
75g icing sugar , sieved
edible flowers or extra orange zest, to decorate

Steps:

  • Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
  • Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

Nutrition Facts : Calories 356 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

CARROT CUPCAKES WITH CREAM CHEESE ICING



Carrot Cupcakes with Cream Cheese Icing image

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 15

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
3/4 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8-ounce bar cream cheese, room temperature
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
  • Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  • Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  • For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
  • Frost cupcakes, and garnish with shredded coconut.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!

Provided by TiffanyKWM

Categories     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 15

8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup grated carrots
2 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup light brown sugar
1 cup grated carrots
1 cup unsweetened vanilla-flavored almond milk
⅓ cup vegetable oil
⅓ cup maple syrup
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g

CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING



Carrot-Orange Cake with Cream Cheese Frosting image

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Cream Cheese     Orange     Raisin     Carrot     Fall     Birthday     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

Cake
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
Frosting:
2 8-ounce package cream cheese, room temperature
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
  • Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For Frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
  • Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

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