MINI CARROT-APPLE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
- Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
- Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
- For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
- Frost each cupcake with 1 heaped teaspoon of frosting and serve.
BEET-CARROT-APPLE JUICE
This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving (8 to 10 ounces)
Number Of Ingredients 4
Steps:
- Juice, in this order, the beets, apples and carrots, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES
Make and share this Barefoot Contessa's Carrot Cake Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 22 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
- Cool on a rack.
- Frosting:.
- Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
- **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 509.9, Fat 31.3, SaturatedFat 10.6, Cholesterol 67.6, Sodium 348.4, Carbohydrate 56, Fiber 1.5, Sugar 43.8, Protein 4.3
CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g
BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- Line muffin tins with cupcake liners.
- In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
- In another bowl, mix the flour, baking powder, salt, and cinnamon.
- Incorporate into the first mix.
- Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
- Pour into the prepared cupcake liners.
- Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
- Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
BEET-CARROT-APPLE SALAD
Grating beets can admittedly be a messy business, but it's worth it when you taste the delicious end result. Go ahead...get your hands red!
Provided by Geema
Categories Apple
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
- Place beets,carrots and apples in three separate mounds on each plate.
- Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
- Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.
CARROT CAKE CUPCAKES
These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!
Provided by Mimi in Maine
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
- Add the next 5 ingredients and mix well.
- Grate the carrots (I do it in a food processor) and add to the above.
- Add walnuts and coconut.
- Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
- Bake 350 degrees for about 15-20 minutes.
- Remove from pan and frost when cool.
- I like a butter frosting but a cream cheese frosting is great too.
Nutrition Facts : Calories 278.6, Fat 17.8, SaturatedFat 2.4, Cholesterol 31, Sodium 288.7, Carbohydrate 28.1, Fiber 1.2, Sugar 17.6, Protein 3.2
BEET AND CARROT CAKE
This is a very moist and delicious cake. Don't let the name or ingredients fool you!! This cake can be frosted or eaten as is. I suggest a cream cheese frosting...tastes the best!!
Provided by Anna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
- Whisk vegetable oil and eggs together in a separate bowl.
- Stir oil mixture, carrots, and beets into flour mixture until just combined.
- Pour batter into prepared baking dish.
- Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g
EGGLESS VEGAN CARROT CAKE CUPCAKES
This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.
Provided by XxXxkittykat
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
Nutrition Facts : Calories 105.2, Fat 2.5, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 19.6, Fiber 0.9, Sugar 8.8, Protein 1.5
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