Carrotcupcakesweightwatchers Recipes

BIRD BAKERY AWARD-WINNING CARROT CAKE MINI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
• Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
• Cream Cheese Frosting:
• In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

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.

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.

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.

WEIGHT WATCHERS 0 PT CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Mix all ingredients.
• Spray 9x13-inch cake pan to grease.
• Fill cake pan. Smooth top as best as possible.
• Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

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.

WEIGHT WATCHERS CARROT CAKE - 5 POINTS

Steps:

• Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
• In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
• In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
• Gradually add the flour mixture, stirring until just combined.
• Scrape the batter into the pan.
• Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
• Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
• Invert the cake onto a serving platter; spread the frosting over the top and sides.

LUSCIOUS CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
• Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
• Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.