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 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
CHOCOLATE CARROT CUPCAKES
This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
Provided by LaurenLee3
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g
CHOCOLATE CUPCAKES WITH CREAM CHEESE ICING
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
- In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.
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.
CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE ICING
Every year at work we have around Valentine's Day a little ritual called Secret Pals, where you draw the name of a co-worker and spoil them all week with little gifts. At the end of the week you serve them with their favourite dessert and reveal your identity to them. One year I had someone who loved carrot cake so I wanted to give him something a little different so I looked through my cookbooks and found this recipe, which is a bit different than my usual carrot cake recipes. He absolutely loved it (and so did my husband!)
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
- In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
- Add oil; beat in chocolate.
- Stir in carrots.
- Add flour mixture all at once, mixing just until evenly combined.
- Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
- Grease the paper.
- Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
- Let cool.
- TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
- Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
- Spread over the cooled cake.
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
CARROT CAKE CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
I loooove carrot cake cupcakes and found this recipe on AllRecipes and wanted it for my RecipeZarr cookbook :] I modified it as I deemed necessary (substituting 1/2 c. of applesauce and 1/4 c. of vegetable oil for the full 1/2 cup of vegetable oil, added 1/2 c. more shredded carrots, and halved the frosting recipe). I really enjoy toasted coconut in my carrot cake, and would probably add 1/2 to 1 cup of it if desired.
Provided by Barbell Bunny
Categories Dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- Carrot Cake:.
- Preheat oven to 350 degrees F.
- Line 12 muffin cups with paper liners (I like the foil liners!).
- Beat together the eggs, white sugar, and brown sugar in a bowl.
- Mix in the vegetable oil, apple sauce, 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.
- Frosting:.
- 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, vanilla extract, and orange extract.
- Gradually beat in the confectioners' sugar until the mixture is fluffy.
- Mix in heavy cream.
Nutrition Facts : Calories 457.2, Fat 20.4, SaturatedFat 6.8, Cholesterol 57.9, Sodium 292.9, Carbohydrate 65.9, Fiber 2.1, Sugar 48.6, Protein 5.4
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!
CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first four ingredients.
- Add chocolate chips and set aside.
- Mix remaining ingredients well.
- Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
- Drop a large spoonful of cheese mixture on top.
- Bake at 350 for 20 to 25 minutes.
CHOCOLATE CARROT CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING
From the Hershey website. They smell divine and taste even better! I baked them for a Halloween party! You can add 1/2 cup chopped walnuts with the grated carrots if you so desire!
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
- In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
- Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
- In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.
Nutrition Facts : Calories 272.3, Fat 12.6, SaturatedFat 4.4, Cholesterol 42.9, Sodium 154.3, Carbohydrate 37.2, Fiber 1.7, Sugar 22.7, Protein 4.4
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