MINI CARROT CUPCAKES
Provided by Food Network Kitchen
Time 1h50m
Yield 48 mini cupcakes
Number Of Ingredients 20
Steps:
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams
CARROT CAKE MINIS
Make perfectly portioned desserts when you bake a batch of Carrot Cake Minis. Carrot Cake Minis are great for gatherings or as an on-the-go treat whenever and wherever you'd like something sweet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
- Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MINI CARROT CAKE LOAVES
My favorite carrot cake recipe! It is so good, and the mini loaf pans are perfect for holidays and gifts. Best if frosted with Cream Cheese Frosting II by Janni, from this site.
Provided by skylar
Categories Desserts Cakes Carrot Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
- Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.
Nutrition Facts : Calories 1037.4 calories, Carbohydrate 100.7 g, Cholesterol 109.1 mg, Fat 68 g, Fiber 5 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 1050.1 mg, Sugar 62 g
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.
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
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MINI CARROT CAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (13)Total Time 50 minsCategory DessertCalories 241 per serving
- Preheat your oven to 350 degrees F. Grease and flour mini bundt pans. I prefer to use this baking spray, it’s easy and my cakes always come loose easily!
- In a large mixing bowl, use a whisk to stir together eggs, oil, brown sugar, sugar, and vanilla. Set this bowl aside.
- In a medium mixing bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and ginger. Stir in the carrots.
- Add this dry mixture to the ingredients in the large mixing bowl. Stir until it is well blended.Fill the mini bundt pans ⅔ full. (You may fill them a little more if you still have some batter left, but so not fill more than ¾ of the way full or they will spill over. )
MINI CARROT CAKE WITH CREAM CHEESE FROSTING - DESSERT …
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4.4/5 (361)Total Time 39 minsCategory Small Cake Recipes to Make 6 Inch CakesCalories 515 per serving
- In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
- Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
- Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.
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