CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Kick up your dessert spread with a recipe for the best homemade carrot cupcakes topped with cream cheese frosting and edible carrot toppers.
Provided by Kelly Senyei
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
- Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then add the butter and vanilla extract and continue beating until well combined. Sift in the confectioners' sugar and beat until smooth and creamy. Set the frosting aside. (If piping the frosting, cover it with plastic wrap and refrigerate it until you're ready to pipe it, as chilling it will help it firm up.)
- Line a baking sheet with wax paper. Melt the green candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot partially overlapping the bottom of each green stem (so the two parts stick together).
- Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Using an offset spatula, carefully release each carrot from the baking sheet.
- Once the cupcakes have cooled completely, top them with the cream cheese frosting and a candy melt carrot.
- This frosting recipe makes a generous amount and enough for a tall, luscious swirl of frosting atop each cupcake. For less frosting, halve the recipe.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 330 kcal, Carbohydrate 55 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 141 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
Provided by Adam and Joanne Gallagher
Categories Baking, Dessert
Time 45m
Yield Makes 12 Cupcakes
Number Of Ingredients 22
Steps:
- Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
- In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
- Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
- Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
- In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
- For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
- To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
- Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 frosted cupcake, Calories 336, Fat 17.1g, SaturatedFat 5.2g, Cholesterol 50.7mg, Sodium 220.7mg, Carbohydrate 43.5g, Fiber 0.8g, Sugar 32.2g, Protein 3.8g
CARROT CUPCAKES
These carrot cupcakes will surely become a favorite in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 18
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 III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
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