MINI CARROT CUPCAKES
Provided by Food Network Kitchen
Time 1h50m
Yield 48 mini cupcakes
Number Of Ingredients 20
Steps:
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams
CARROT CAKE BARS
"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.
Nutrition Facts :
CARROT CAKE MINIS
Make perfectly portioned desserts when you bake a batch of Carrot Cake Minis. Carrot Cake Minis are great for gatherings or as an on-the-go treat whenever and wherever you'd like something sweet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
- Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MINI CARROT CAKE LOAVES
My favorite carrot cake recipe! It is so good, and the mini loaf pans are perfect for holidays and gifts. Best if frosted with Cream Cheese Frosting II by Janni, from this site.
Provided by skylar
Categories Desserts Cakes Carrot Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
- Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.
Nutrition Facts : Calories 1037.4 calories, Carbohydrate 100.7 g, Cholesterol 109.1 mg, Fat 68 g, Fiber 5 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 1050.1 mg, Sugar 62 g
MINI CARROT CAKES
A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.
Provided by British Bakery
Time 32m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Top and tail, peel and then grate the carrots.
- Preheat oven to 200°C/gas mark 6.
- Melt margarine and combine with grated carrots.
- Add sugar and sift in the flour.
- Add the cinnamon, baking powder and eggs.
- Mix in sultanas/raisins and add the nuts (optional).
- Bake for 20 mins until a consistent dark colour and a slightly firm top.
- Leave to cool and then add the icing.
- For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
- Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
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