MINI CARROT-APPLE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
- Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
- Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
- For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
- Frost each cupcake with 1 heaped teaspoon of frosting and serve.
CARROT CAKE WHOOPIE PIES
Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.
Provided by Sandra Lee
Categories dessert
Time 55m
Yield 12 pies
Number Of Ingredients 10
Steps:
- For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
- and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
- For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
- To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
- with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
MINI CARROT POT PIES
Everyone in the family will want to cozy up to one of these Mini Carrot Pot Pies. They're so easy to prepare that you could make them for a weeknight dinner.
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Oil four 8-ounce ramekins; place on a rimmed baking sheet.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are just tender, 8 to 10 minutes. Stir in garlic and thyme. Cook until fragrant, 30 seconds.
- Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in milk. Simmer until slightly thickened, 2 to 3 minutes. Fold in parsley. Transfer to prepared ramekins, dividing evenly.
- Cut 4 4 1/2-inch rounds from puff pastry; place 1 round over each ramekin. Brush with egg. Bake until puffed and golden brown, 20 to 25 minutes.
MINI CARROT-CARDAMOM PIES
These dainty carrot-custard pies pair famously with whipped cream, and make the perfect fall or winter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch pies
Number Of Ingredients 13
Steps:
- Make filling: Crush cardamom pods with the flat side of a chef's knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.
- Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender, about 8 minutes. Pour steeped milk through a sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.
- Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.
- Make pies: Preheat oven to 375 degrees. Lightly sprinkle ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On crumbs, roll out pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
- Cut out eight 5-inch rounds from dough. Press rounds into eight 4-inch pie plates; trim excess. With a fork, crimp edges, and then prick bottom of dough all over. Refrigerate 30 minutes.
- Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let shells cool completely.
- Divide filling among shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve pies warm with whipped cream dusted with ground cardamom.
CARROT CUPCAKES WITH CARDAMOM FROSTING
I put two carrot cake recipes together and came up with this. There are baking times for both regular and mini cupcakes. I personally prefer the mini cupcakes, as they are the perfect size for a small indulgence.
Provided by Barbell Bunny
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Line muffin cups with liners.
- Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
- In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
- Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
- Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
- If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
- Frosting:.
- Mix cream cheese and butter until creamy and light.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in cardamom and vanilla until fully integrated.
- Pipe onto cooled cupcakes.
Nutrition Facts : Calories 577.9, Fat 30.4, SaturatedFat 11.2, Cholesterol 62, Sodium 320.9, Carbohydrate 74.3, Fiber 3.2, Sugar 58, Protein 5.3
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
CARDAMOM CARROTS
An easy carrot side dish bursting with sweet and savory flavors, these cardamom carrots will make any dinner a special occasion. These carrots are tossed in a sweet butter sauce sweetened with cardamom and citrus, and served piping hot.
Provided by Annacia
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots and salt in large saucepan and add enough water to just cover carrots.
- Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
- In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
- Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.
More about "mini carrot cardamom pies food"
CARDAMOM-PISTACHIO CARROT CAKE RECIPE | BON APPéTIT
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4.4/5 (154)Author Sohla El-WayllyServings 1
- Place a rack in middle of oven; preheat to 350°. Lightly coat bottom and sides of a 9”-diameter cake pan with vegetable oil. Cut a parchment round: The easiest way to do this is to trace the bottom of the pan onto parchment, fold the paper in half until you have a slender arc, and then use a pair of scissors to cut the arc. Place pen side down in pan and smooth to eliminate any air bubbles. Lightly grease the parchment.
- Your 3 large eggs need to be at room temperature for this recipe. If they aren’t, put them in a small bowl and cover them with warm tap water. Let them sit to take the chill off (room-temperature eggs gain more volume than cold eggs do when whipped; cold eggs could result in a tight or dense cake).
- Peel 3 medium carrots and grate on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
- Set a fine-mesh sieve over a measuring glass and place next to stove. Cut 1 cup (2 sticks) unsalted butter into pieces and heat in a medium saucepan over medium until foaming, about 2 minutes. Add 1 cup (130 g) raw pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what’s going on, so once the foam is golden brown, remove pan from heat and lift out a few nuts with a spoon every 10 seconds to check how they are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside separately.
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