EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
- Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
CARROT CUPCAKES
My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.
Provided by Bobbie Susan
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
- Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.2 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.2 g, Sodium 321.6 mg, Sugar 34.4 g
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
Provided by Adam and Joanne Gallagher
Categories Baking, Dessert
Time 45m
Yield Makes 12 Cupcakes
Number Of Ingredients 22
Steps:
- Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
- In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
- Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
- Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
- In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
- For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
- To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
- Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 frosted cupcake, Calories 336, Fat 17.1g, SaturatedFat 5.2g, Cholesterol 50.7mg, Sodium 220.7mg, Carbohydrate 43.5g, Fiber 0.8g, Sugar 32.2g, Protein 3.8g
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
- In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
- Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
- To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
- Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
- The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
- Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
- In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
- In a medium mixing bowl, beat the eggs and set aside.
- In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
- In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
- Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
- Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
- In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CARROT CAKE WITH BABY FOOD CARROTS
I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake method: Preheat oven to 350ºF.
- Grease and flour a 9x13 baking pan.
- Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
- Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely; prepare icing in the meantime.
- -------.
- Icing Method: In a medium bowl, combine final three ingredients.
- Beat until smooth and fluffy.
- Ice completely cooled cake.
- Grab your own piece before anyone else knows it's done!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
EASY CARROT CAKE WITH CREAM CHEESE ICING
Easy to make carrot cake that generally take less than an hour to prepare and less than two until ready to serve.
Provided by PA Italian
Categories Dessert
Time 50m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375. Grease and Flour a 9x11 pan or 2 8 inch round pans.
- In a large bowl beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, salt, baking powder and cinnamon. Stir in carrots. Fold in nuts, if desired. Pour into prepared pan(s).
- Bake in preheated oven for 30 to 50 minutes. Check after 30 minutes with a toothpick. If toothpick is clean, cake is done.
- Let cool in pan(s) for an additional 10 minutes. Turn out onto a wire cooling rack and cool completely.
- To make icing, use a medium bowl and mix butter, cream cheese, confectioner's sugar and vanilla until smooth. You may add chopped nuts to icing now or sprinkle later over the top of the cake (optional).
- After the cake is completely cooled, ice the cake. If the chopped nuts were not added to the icing earlier sprinkle them over the iced cake (optional).
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