Moist Carrot Cupcakes Food

MOIST CARROT CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST CARROT CUPCAKES

Steps:

• CUPCAKES:.
• Heat oven to 350. Line 24 cups in muffin trays.
• In large bowl, stir together butter, sugars and eggs until well blended.
• Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
• Spoon 1/4 c batter into each cupcake liner.
• Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
• Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
• FROSTING:.
• In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
• Add cream cheese and vanilla and beat on medium-high until no lumps remain.
• Divide frosting among cupcakes.

MOIST CARROT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Lightly grease a 2lb loaf tin or tin of choice.
• Sift the flour, baking powder and spices into a large bowl.
• Melt the margarine in a pan, add the sugar and stir until dissolved.
• Make a well in the flour mixture, then add the margarine and sugar. Mix in the parsnips, banana and orange rind and juice.
• Spoon the mixture into the prepared tin and level the top with the back of a spoon.
• Bake for 45-50 minutes until a skewer inserted into the center of the cake comes out clean. allow to cool before removing from the tin.
• (optional) For the topping beat together the cream cheese, icing sugar, orange juice and strips of orange peel, until smooth. Spread the topping evenly over the cake.

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOIST VEGAN CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
• Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
• Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
• Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.