CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
- Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
- Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
- With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
These Carrot Cupcakes with White Chocolate Cream Cheese Frosting are a great alternative to carrot cake. Think of it as portion control!
Provided by Christy Denney
Categories Dessert
Time 30m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and line 18 muffin cups with paper liners.
- In small microwave safe bowl, heat white chocolate in small intervals in the microwave stirring until melted. Cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1/2 teaspoon vanilla, and orange extract. Gradually beat in the powdered sugar. Mix in the heavy cream.
- For the cupcakes: Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in the carrots and crushed 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 saving the remaining walnuts for topping. Fill muffin cups almost to the top.
- Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overbake. Cool completely on wire racks.
- Frost cooled cupcakes with frosting. For fancy decorating fill a re-sealable plastic bag with the frosting and snip off the corner to pipe it on. Or for even fancier decorating, use a Wilton 2D tip to pipe on the frosting. Sprinkle with remaining walnuts.
CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING
A moist carrot cake is topped with creamy cream cheese frosting.
Provided by GeniusTeenager15
Categories Desserts Cakes Holiday Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups with butter or line with paper liners.
- Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
- Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
- Stir carrots into mixture until well combined.
- Fill the prepared muffin cups about 2/3 full with carrot mixture.
- Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
- Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
- Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 74 g, Cholesterol 143.7 mg, Fat 32.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 18.7 g, Sodium 363 mg, Sugar 55.3 g
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
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 CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
- In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
- In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
- Add carrots, walnuts & pineapple, mixing until well combined.
- Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
- On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
- FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
- Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
- Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
- Press chopped walnuts into the sides of the cake & ENJOY!
WHITE CHOCOLATE AND CREAM CHEESE ICING
From Chatelaine magazine. To be iced on Recipe #215937, would also be good on a carrot cake. Frosting makes 6 cups to fill and frost a 4 layer cake.
Provided by Poutine
Categories Dessert
Time 20m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer,beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed.
- In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Sprinkle toasted coconut over cake. Don't refrigerate icing before using.
Nutrition Facts : Calories 666.2, Fat 52.5, SaturatedFat 32.7, Cholesterol 163.1, Sodium 160.2, Carbohydrate 45.2, Sugar 41.1, Protein 5.7
CARROT CUPCAKES
These carrot cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
Provided by Leigh Anne Wilkes
Categories Dessert
Time 35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees
Nutrition Facts : Calories 271 kcal, Carbohydrate 37 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 186 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
CARROT CAKE WITH WHITE-CHOCOLATE FROSTING
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 16
Steps:
- Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
- Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
- Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
- Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
- Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
- Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.
CARROT CAKE CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
Steps:
- In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes and remove them to wire pans.
- To make the white chocolate cream cheese frosting: In a small microwave safe bowl, melt white chocolate stirring 30 seconds at a time until smooth. Set aside to cool to room temperature.
- In a Large Bowl beat together cream cheese and butter until smooth. Beat in white chocolate, and vanilla. Slowly beat in the powdered sugar until fluffy and smooth. Mix in the heavy cream. Frost cooled cupcakes and garnish with chopped pecans.
Nutrition Facts : Calories 306 kcal, Carbohydrate 49 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 150 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
CARROT CAKE POKE CAKE
If you are looking for a fun new Easter dessert to try this spring, this easy Carrot Cake Poke Cake recipe is the best treat that you can make for your family. Filled with white chocolate pudding and topped with cream cheese frosting, this super moist carrot cake is over the top delicious!
Provided by Vera Zecevic
Categories Dessert
Time 2h
Number Of Ingredients 22
Steps:
- To make the cake preheat the oven to 350 F and grease 9 x 13 glass dish.
- In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, set aside.
- In a large bowl combine oil, eggs, vanilla, sugar and brown sugar. Mix just to combine.
- Add flour mixture and mix just to combine.
- Fold in grated carrots and pecans or walnuts.
- Spread the cake batter into prepared dish and bake 40-50 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 10 minutes and using the handle of a wooden spoon poke the holes all over the cake less than 1 inch apart.
- Meanwhile whisk together instant pudding mix and 4 cups of milk until no lumps remain. Pour the pudding over the cake trying to get as much you can to get the pudding down into the holes. Smooth the top and place the cake in the fridge until the pudding has set and the cake is cooled completely.
- To make the frosting beat the butter, cream cheese, vanilla and dash of salt until smooth and creamy. Gradually add powdered sugar and beat on high speed for 2-3 minutes. Spread the frosting over the cooled cake and set back in the fridge for 30-45 minutes before serving.
- Store the cake in the fridge up to 5 days.
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
Categories Cake Food Processor Chocolate Breakfast Brunch Dessert Bake Cream Cheese Coconut Pineapple Pecan Carrot Fall Birthday Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 dozen
Number Of Ingredients 19
Steps:
- For cupcakes:
- Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
- For frosting:
- Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Yield makes 12 cupcakes
Number Of Ingredients 18
Steps:
- To make the cupcakes, preheat oven to 350ºF and line 12 muffin cup holders with paper liners. In a large bowl, whisk sugar, brown sugar, eggs and vegetable oil. Continue to whisk until mixture is well combined. Add pineapple juice and vanilla, whisking well to incorporate. Fold in flour, cinnamon, baking soda, baking powder, salt and shredded carrots until just incorporated. Do not over-mix. Fill prepared muffin tins ¾ full and bake for 22 minutes, until toothpick inserted into the center of the cupcake comes out clean. Cool completely before frosting.
- For the frosting, in an electric mixer, beat cream cheese and butter until well combined. On low speed, add icing sugar, lemon juice and lemon zest. Scrape down the sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy. Spread frosting on cooled cupcakes and garnish with chopped walnuts.
CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
- In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
- In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
- Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
- While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
- To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.
CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
A MOIST AND SPICY CARROT CAKE CUPCAKE TOPPED WITH A CREAM CHEESE FROSTING FLAVORED WITH A HINT OF WHITE CHOCOLATE AND ORANGE.
Provided by Lillie Ann Passwaiter
Categories Quick and Easy
Time 55m
Number Of Ingredients 24
Steps:
- PREHEAT OVEN TO 350 DEGREES F. LIGHTLY GREASE 12 MUFFIN CUPS BEAT TOGETHER THE EGGS, WHITE SUGAR & 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. ADD FLOUR MIXTURE INTO THE EGG, SUGAR AND CARROT MIXTURE AND BEAT UNTIL THOROUGHLY MIXED. FILL THE MUFFIN CUPS. BAKE 25 MINUTES AT 350 DEGREES. FROST WITH THE ORGANIC WHITE CHOCOLATE CREAM CHEESE ICING WHEN COOL. NOTE: SEE RECIPE DIRECTIONS BELOW FOR ICING RECIPE. 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 THE CONFECTIONERS SUGAR UNTIL THE MIXTURE IS FLUFFY. MIX IN HEAVY CREAM OR MILK. FROST THE CUPCAKES.
Nutrition Facts : ServingSize 215 g, Calories 841, Fat 34.41 g, TransFat 0.23 g, SaturatedFat 11.96 g, Cholesterol 77 g, Sodium 661 g, Carbohydrate 132.5 g, Fiber 1.6 g, Sugar 96.21 g, Protein 5.27 g
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