Charm City Carrot Cupcakes Food

CHARM CITY CARROT CAKE WITH DUFF'S CREAM CHEESE ICING RECIPE

Charm City carrot cake with Duff's cream cheese icing Recipe image

Duff Goldman is sitting in a corner of the semi-secret Melrose Avenue location of his Charm City Cakes West bakery, checking the calendar on his iPhone. On the September schedule are meetings with his agent, magazine publisher Conde Nast and craft store Michael's; appearances and demos in Toronto, Buffalo, N.Y., Napa, Calif., and Beverly Hills; then it's back to New York to present a scholarship at the Culinary Institute of America. In between he's touring with his band to the National Buffalo Wing Festival, traveling to Le Mars, Iowa, to taste flavors for his namesake line of Blue Bunny Ice Cream and working on a giant cake in the shape of a sandwich for the opening of a Chick-fil-A."I can't believe I'm one of those people," Goldman says, "someone who flies in and then turns around the same day and flies out." He's like the James Brown of bakers -- the hardest-working man in the cake business.He's also in the middle of figuring out life after "Ace of Cakes." After 10 seasons of the Food Network show that catapulted Goldman to chef-lebrity status but ended in February (to the chagrin of devoted fans), he moved to Los Angeles to open the West Coast version of his famed Baltimore cake shop and shot six episodes of his latest TV foray as host of the dessert program "Sugar High."Shooting was two months of riding around on his Harley in Los Angeles, Chicago, Dallas, Philadelphia, Boston and New Orleans, eating desserts and talking to pastry chefs. For Goldman, it's a departure from the "docu-soap" that featured his bakery, its quirky staff and the sculptural, oddball-themed cakes that captured America -- a pinball machine, a Blackhawk helicopter, a '57 Chevy, a scene from "The Exorcist," the cast of "Kung Fu Panda," a bust of Marie Antoinette, the Millennium Falcon, rendered with butter cream, fondant and strategically placed Rice Krispies treats."Cake shows were getting saturated," says Goldman, 36. (There are "Ultimate Cake Off," "Wedding Cake Wars," "Cake Boss" and "Amazing Wedding Cakes," to name a few.) But in August 2006, when "Ace of Cakes" -- born of a theatrical series featuring Goldman called " ... You! Let's Bake!" -- first aired, it was a breakout show that helped Food Network gain cachet and millions of viewers.More than a hundred episodes later, Food Network in November announced it would cancel "Ace of Cakes" and develop a new project with Goldman, who -- in a predictability of marketing that has seized on his facial hair, earrings and tattoos -- is occasionally referred to as "the bad boy of baking." After all, the same chef-rocker-jock persona has worked for Guy Fieri, who has become the face of Food Network."The concept is not genius," Goldman admits. "I ride around the country, show up on a motorcycle and eat dessert. What's new is how you present it.... I'm a dude on a bike who likes chocolate and custard."Meanwhile, Charm City Cakes West, a temporary bakery in a former restaurant until it moves to its permanent space down the street near the Ed Hardy store on Melrose, is just up and running -- but not open to the public -- and taking orders through its website. A satellite of the Baltimore bakery, it already is churning out wedding cakes and cakes for parties. (They start at $7 a serving with a 50-serving minimum for tiered cakes, and the minimum is $1,000 for a sculptural custom cake.)--Tools of the tradeIt's not all sugar flowers, marzipan and dragees. Along with tubs of fondant, metro shelves are stacked with mallets, metal cutters, latex gloves, boba straws (used as supports that displace less cake than dowels), Gorilla Glue, power drills, protective eyewear, painters tape and drywall screws. In the kitchen is a single working oven and a custom metallic purple Hobart mixer sent by a fan that can mix 15 pounds of butter cream.A staff of seven -- all but one from the Baltimore bakery and recognizable from "Ace of Cakes" -- works in the makeshift bakery, with Anna Ellison, a former graphic design student who started working with Goldman when he was still baking cakes out of his house, as executive chef."Moving knocked us out of our comfort zone," Goldman says. "L.A.'s a small town, smaller than Baltimore [because] everyone talks. I want them to say, 'Hey, these kids are on the ball.'"While Ellison and cake decorator Katherine Hill work on a fondant-covered Styrofoam mock-up of a 5-foot-tall cake (the preliminary step in their cake-making process), Tim Martin is detailing the gum paste teeth and claws of a rancor monster from "Star Wars: Episode VI -- Return of the Jedi." "You know, when Luke got shoved into that pit by Jabba the Hut... ," Goldman explains. "What? You don't know how many teeth a rancor has?"Martin, the new hire and a special-effects artist who has worked on "X-Men Origins" and "Spider-Man," paints each individual claw and tooth with a wash of food coloring and vodka. Like most of the rest of the staff, he had little or nothing to do with cakes before working for Charm City. "I've worked with dinosaurs for over a decade," Martin says. "It's a mix of two worlds." Martin also has created a true-to-life octopus cake and a giant, Baroque winged angel doing a backbend while holding up a cupcake in one hand.--Setting the tone"There's a process to the experience of a cake," Goldman says. "You walk in, you see that cake [pointing to a wedding cake], you know it's a classy wedding and you're going to get a good cut of meat with that. This cake [pointing to the rancor]: 'Whoa, big crazy monster.' And then somebody tells you, 'Oh, by the way, that's a cake,' and then you look at it closely and really examine it. Then it's cut up, and my favorite part -- you're thinking, 'There's no way it can possibly taste good.' But that's what we do. You can't just make a pretty sculpture. It's visual, but that doesn't mean you spend any less time on making it taste good."His favorite? "Our carrot cake is ridonculous.... Curry banana. Nobody's ordered it yet. I hope they do. But I get it. You're gonna tell your mom you're getting curry banana for your wedding cake?"And in his post-"Ace of Cakes" bakery, Goldman is pushing wedding cakes and smaller cakes in an effort to remind potential customers that they don't have to order a $9,000 cake with a working engine. He also says he has a surprise plan for the permanent L.A. bakery: "If you have kids, you're going to love it."In the meantime, Goldman is still awaiting word on whether the Food Network will pick up another season of "Sugar High."His manager-producer and brother, Willie Goldman, is banking on "Duff just being Duff," complete with the raunchy jokes and the occasional belching, and the enthusiasm for learning how to make fortune cookies (as he did in one episode)."I would love to see an L.A.-based version of 'Ace of Cakes,'" Willie Goldman says. "Speaking as a television producer, it consistently kills me that [some of the cakes here] aren't on TV.... We had one client order a life-size baby elephant. It really would have been the perfect segment for a TV show about cake."

Provided by Betty Hallock

Categories DESSERTS

Time 1h15m

Yield Serves 12 to 16

Number Of Ingredients 17

Ingredients

Scant 3 cups (12.5 ounces) flour
1 1/4 cups (9.7 ounces) sugar
3/4 cup (4.85 ounces) light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 packed cups finely shredded carrots
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted powdered sugar

Steps:

Heat the oven to 350 degrees.
Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

Ingredients

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CHARM CITY CARROT CAKE

Charm City Carrot Cake image

Make and share this Charm City Carrot Cake recipe from Food.com.

Provided by Member 610488

Categories Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

Ingredients

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 cups carrots, finely shredded and packed into the cups
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar, sifted

Steps:

Heat the oven to 350 degrees F.
Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8

STUFFING CUPCAKES

Stuffing Cupcakes image

Provided by Duff Goldman

Categories side-dish

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
2 extra-large eggs
1 1/4 cups heavy cream
Kosher salt and freshly ground black pepper
4 cups leftover stuffing
2 1/2 cups leftover mashed potatoes
2 tablespoons sour cream
2 tablespoons melted butter
Chopped chives, for garnish

Steps:

Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Carrot Cupcakes with Cream Cheese Frosting image

Provided by Ellie Krieger

Categories dessert

Time 1h10m

Yield 10 cupcakes

Number Of Ingredients 17

Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as
Neufchatel, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

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

Carrot Cupcakes image

Provided by Food Network

Categories dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 25

Ingredients

1 pound carrots, peeled
1/2 cup crushed pineapple, drained of excess juice
4 large eggs
1 1/2 cups sugar
2/3 cup brown sugar
1 cup oil
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
1 cup raisins (or chopped dried cherries)
12 ounces cream cheese, softened
6 ounces (12 tablespoons) unsalted butter, softened
3 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

Steps:

Preheat oven to 350 degrees. Prepare muffin tins with papers.
To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

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