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 COOKIES WITH ORANGE BUTTERCREAM ICING
Steps:
- For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
- For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
- Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
- Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.
SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING
A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.
Provided by Justine Pattison
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
- Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
- In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
- Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
- Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
- To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
- Cut into small wedges to serve.
Nutrition Facts : Calories 277kcal, Carbohydrate 14.5g, Fat 22g, Fiber 1.5g, Protein 7g, SaturatedFat 6g, Sugar 5.5g
CARROT CUPCAKES WITH ORANGE ICING
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Provided by Melissa Roberts
Categories Cake Egg Dessert Bake Hanukkah Kid-Friendly Spice Carrot Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make cupcakes:
- Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
- Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
- Make icing:
- Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
CARROT CAKE WITH ORANGE CREAM CHEESE FROSTING
Provided by Great Grub, Delicious Treats
Number Of Ingredients 26
Steps:
- Preheat over to 350°.
- Lightly grease and flour two 8 inch cake pans.
ORANGE-CARROT CAKE
Your favorite carrot cake, with a hint of orange and smothered in a luscious, orange flavored cream cheese frosting. The perfect springtime cake!
Provided by Katherine
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 F and spread the chopped pecans onto a baking sheet. Toast pecans for 5 minutes or until fragrant. Set aside to cool.
- Grease and flour 3 9-inch round cake pans; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt until combined.
- In the bowl of your stand mixer, or another large bowl, combine the oil, brown sugar, eggs, orange juice and zest, and vanilla extract until no sugar lumps remain. Slowly add in the dry ingredients until just combined. Fold in the toasted pecans and carrots by hand.
- Pour the prepared batter into the 3 cake pans, and place in the oven for 20-22 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for only 10 minutes, and then transfer to cooling rack to cool completely.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, sugar and vanilla extract on low until the sugar is mixed into the butter, then turn the mixer to medium-high speed for 2-3 minutes or until the mixture is light and fluffy.
- Add the cream cheese into cubes and add in stages to the frosting, beating for about 1 minute. You may need to scrape the sides of the bowl by hand every so often. Once the frosting is nice and smooth, add in the orange zest and stir to combine. Refrigerate prepared frosting until ready to decorate.
- Frost and decorate your cake with any remaining toasted pecans or orange slices for garnish. Serve.
- Extra cake stores at room temperature, covered tightly, for up to 3 days or up to 7 days in the refrigerator. Cake freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
- Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
- Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
- Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
- For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
- Decorate cake with candied carrot strips as desired. Cut cake and serve.
WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)
Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175 C).
- Lightly butter a 13 x 9-inch baking pan.
- Wash and trim carrots and cut into large pieces.
- Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
- I grated my carrots.
- Set aside.
- Cut orange into 8 wedges.
- Do not peel.
- Remove white center and seeds.
- Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
- Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
- Stir carrot mixture into dry ingredients until combined.
- Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
- Cool cake in pan.
- Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
- Stir in enough powdered sugar to obtain a spreadable consistency.
- When cake is cool, spread top with icing.
- Makes 16 servings.
- The One-Day-at-a- Time Low-Fat Cookbook.
Nutrition Facts : Calories 183.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 26.6, Sodium 300.1, Carbohydrate 31.8, Fiber 1.8, Sugar 18.2, Protein 3
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.
Provided by BAKERAMA
Categories Desserts Frostings and Icings Chocolate
Time 1h55m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
- Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g
CARROT & ORANGE CAKE WITH CASHEW CREAM ICING
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE SPICE BLEND:.
- 3 tablespoons cinnamon.
- 1 teaspoons each ground cardamom and carraway.
- 1/4 teaspoons each nutmeg, ginger and cloves.
- FOR THE DATE PASTE:.
- If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
- ASSEMBLE THE CAKE:.
- In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
- Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
- FOR THE FROSTING:.
- Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
- Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
- Garnish the cake with ground nutmeg.
- Bon Appetit!
CARROT & ORANGE CAKE
This is the Best Carrot & Orange Cake this side of the Atlantic !
Provided by cakesandbakesden
Time 1h30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
- Stir in carrots, orange zest, and nuts
- Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
- Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
- Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
- Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
- Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
- Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.
CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Dessert Bake Thanksgiving Cream Cheese Orange Raisin Carrot Fall Birthday Bon Appétit
Yield Serves 12
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
- Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- For Frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
- Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
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- In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.
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- Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.
- Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
- Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
- Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface.
- Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
- For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy.
- Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve.
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- In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until fully combined. Now mix in the remaining cake ingredients and pour into the prepared tin.
- Bake in the oven for 30 minutes or until nicely risen and firm but springy when lightly pressed. Insert a skewer if it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile prepare the frosting, place the sifted icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Now add the cream cheese and orange zest and mix until smooth. Cover the bowl and place in the fridge for 30 minutes or until firm enough to spread.
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- Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
- Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
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- Preheat the oven to 180°C (350°F). Line a 20cm square tin with baking parchment or greaseproof paper.
- Peel and grate the carrots. Put into a large bowl with the raisins and orange zest, and set aside.
- In the food processor, blend the sugar, oil and bananas, to give a thick, smooth mixture. (Alternatively mash the bananas with a fork and then whisk in the sugar and oil.)
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- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
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