LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP
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
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
HONEY CARROT CAKE
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
- Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
- For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.
HONEY CARROT CAKE
This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.
Provided by Sarah
Categories Desserts Cakes Carrot Cake Recipes
Time 1h20m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
- To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 37.5 g, Cholesterol 44.1 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 233.3 mg, Sugar 23.8 g
CITRUS CARROT CAKE
Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!
Provided by spatchcock
Categories Dessert
Time 1h55m
Yield 1 9x13 cake
Number Of Ingredients 22
Steps:
- CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter or margarine with the sugars.
- Beat in the eggs, and then the citrus peels and juices.
- Stir in the carrots.
- Beat the flour mixture into the carrot mixture.
- Stir in the walnuts and raisins.
- Pour the batter into a greased and floured 9x13 inch pan.
- Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
- Transfer to a rack to cool.
- FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
- Add powdered sugar in thirds, beating.
- Frost cake, top with nuts.
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