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- Dish type
- Vegetable cakes
- Carrot cake
If you like carrot cake try these amazing cupcakes, they literally disappeared from the stand at my niece's party within seconds!
7 people made this
IngredientsMakes: 12 carrot cupcakes
- For the cupcakes
- 2 eggs
- 150g soft brown sugar
- 150ml sunflower oil
- 150g self raising flour, sifted
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla bean paste
- 150g grated carrots
- 50g chopped walnuts
- For the cream cheese icing
- 50g margarine, at room temperature
- 125g cream cheese
- 300g icing sugar, sifted
- 3 walnuts
MethodPrep:25min ›Cook:25min ›Extra time:1hr cooling › Ready in:1hr50min
- Preheat the oven to 170 C / Gas 3. Line a 12 hole muffin tin with paper cases.
- Place the eggs, brown sugar and sunflower oil in a bowl and beat until it's all well combined. Slowly mix in the flour, bicarbonate of soda, cinnamon, ginger, salt and vanilla paste until its well combined and really smooth. Fold in the carrots and walnuts. Spoon mixture evenly into the cupcake cases filling only to half way to allow for a good rise.
- Bake in the preheated oven for 20 to 25 minutes until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 1 hour.
- In a bowl combine the margarine and cream cheese and beat together until well combined. Slowly add the icing sugar until its all incorporated. Place in a piping bag and pipe onto the cupcakes.
- Cut the walnuts into quarters and place one on top of each of the cream cheese icing to decorate. Serve and enjoy!
For the cupcakes:
For the cream cheese icing:
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
Beautiful cakes - I swap the walnuts for a mixture of raisins and currants and double up on the spices. They come out perfectly every time and taste even better the next day-23 Jun 2017
Really delicious cupcakes. No tweaks at all, and they came out perfectly. Fab recipe, thanks!-02 Oct 2016
Carrot and Orange Cupcakes
These are some dangerously addictive cupcakes. After scoffing down a few, I had to send the rest into work with Chris as we were in danger of eating the lot in less than 24 hours!
I first came up with this recipe for my friend Lucy over at her beautiful website Craftberry Bush. She really is one of the most talented artists I've seen - she's even got her own craft kits in the shops!
Lucy generously let's me post any recipes I write for her site onto my blog too, so I'm really chuffed to be sharing this recipe with you today.
We’re talking orange-infused raisins, a hint of spice, 3 whole carrots (which technically means these cupcakes are good for you – if you ignore the butter, cream cheese and sugar…..) and a creamy, sweet frosting, flecked with orange zest.
I'm pretty sure I could eat these things for breakfast every day, with a cup of steaming coffee (bliss).
Although they've got plenty of goodness in them in terms of the carrots, coconut oil, raisins and orange juice, you could make them even healthier by replacing the plain (all-purpose) flour with whole wheat. They'll still be moist and delicious (one of the great things about infusing the raisins in the orange juice).
Have a great weekend everyone! I'm determined to get my trainers on and go for a run over the weekend. School holidays are too easy an excuse to miss those gym trips (and to push aside the mindful eating. Too. Naughty.) and I need all the help I can get when I'm eating cakes like this for breakfast!!
Carrot Cake with Cream Cheese Frosting
Audrey Marks wrote in search of a recipe for carrot cake that uses baby food instead of the more usual grated raw carrots.
Several readers sent in their versions. This easy one from Priscilla Lasseigne produces a moist, delicious cake.
1 cup cooking oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 (6-ounce) jars baby-food carrots
½ cup chopped nuts
Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan or two 8-inch-square cake pans.
In a large bowl, beat the eggs. Add the oil and sugar and continue to beat until the mixture is creamy and fluffy.
Whisk together the dry ingredients and add to the egg mixture. Beat until just combined. Stir in the carrots and walnuts.
Scrape the batter into the prepared pan or pans.
Bake for 25 to 30 minutes or until the cake springs back lightly if pressed with your thumb in the center. Cool completely.
Priscilla’s Favourite Recipes
I love to steam this carrot cake and serve it either in its normal steamed state or to cut it into small bite-size and fried either white or black carrot cake. Instead of roast pork, I used chinese sausage as it is not as fat as roast pork and more healthy.
Alternatively, to fry black carrot cake or even serve pan fried like the dim sum restaurant. (Will share the method to fry black carrot cake and also the ingredients used in another sharing.
500 g rice flour
Red and white radish(1 red carrot and 1/3 white radish, sliced into thin strips)
100g dried shrimps (soaked and then pounded)
mushrooms ( amount is optional, soaked and cut into cube )
*1400 ml water from the water of the mushroom and dried prawns.
2 teaspoons salt
300g roast pork (or Chinese sausage)
10 to 15 small onions ( sliced )
10 pips garlic ( finely chopped )
1/4 onion (finely chopped)
* Put rice flour into the 1400 ml of water. Add the salt and pepper.
Slowly stir the mixture with
your hands and mix well.
spring onions cut fine
red chillies, sliced
1. Stir -fry dried onions. When lightly brown, add garlic.
2. Add dried shrimps, when fragrant, add roast pork/chinese sausage.
3. Add mushrooms and stir-fry. Then add radhish and carrot strips and stir-fry.
4. Mixed rice flour to the mushroom and dry shrimp water and mix well.
5. Add rice flour mixture. Gently stir-fry until everything in the wok becomes thickens.
6. Add the mixture into a tray and steam for about 1/2 h or until the mixture is cooked.
(Note: I make two of this tray.)
The recipe is very easy to make. And can feed about 15-20 people for tea.
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup packed light-brown sugar
- 1 large egg
- 2 tablespoons plain low-fat yogurt
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups grated carrots (from about 4 medium carrots)
- 1 package (8 ounces) cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
- 2 large eggs
- ¼ cup milk
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 2 cups grated carrots (about 4 medium)
- ½ cup chopped walnuts, optional
- 6 ounces cream cheese, at room temperature
- 2 tablespoons honey
Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Whisk eggs and milk in a measuring cup. In a medium bowl, whisk flour, baking powder, cinnamon and salt.
In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Scrape down sides of bowl. Reduce mixer speed to medium-low, beat in half of egg mixture, then half of flour mixture, beating well after each addition and scraping sides of bowl when necessary. Add remaining egg mixture and remaining flour mixture. Beat on medium speed for 1 minute. Fold in carrots and walnuts, if desired.
Divide batter among muffin cups (batter will almost fill cups). Bake until cupcakes are golden and a toothpick inserted into center of 1 comes out clean, 22 to 25 minutes. Let cupcakes cool in pan on a wire rack for 5 minutes, then transfer cupcakes to wire rack to cool completely.
Using a rubber spatula, stir cream cheese until smooth in a medium bowl. Stir in honey. Spread or pipe over tops of cupcakes and serve.
FOR THE CAKE:
- 1 and 1/4 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground white pepper
- 2 large eggs
- 3/4 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup melted unrefined coconut oil (not hot)
- 2 teaspoons vanilla extract
- 1 cup grated fresh carrot (about 1 large)
FOR THE FROSTING:
- 1 (8 ounce) brick cream cheese
- 6 tablespoons browned butter (see notes)
- pinch fine salt
- 3 and 1/2 cups powdered sugar, sifted
Carrot Cupcakes with Caramel and Cream Cheese Frosting
Preheat the oven to 350°. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.
Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.
How to make carrot cake cupcakes
There are a couple of tips that you may want to keep in your mind while making them.
- Grate your carrots: Grate them until they are really thin. Look I’m lazy ok? I don’t own a grater so if I want to grate something I have to use my blender and again I’m lazy. So the first time I made them I decided to try to just slice them and the result with disgusting. Seriously finding soup sized carrot chunks in your cupcakes is not delicious. Grate your carrots
- Nothing else. See? I told you they were easy
To frost them I use the ultimate vanilla frosting, but you can use your favorite vanilla or cream cheese frosting.
This cupcake recipe was developed at high altitude (6,000 feet). At a lower altitude you may need to try adding only 2 cups flour in the beginning to ensure your batter is not too thick and cupcakes are not too dry and dense. If batter is too loose and wet with 2 cups flour, add flour 1/4 cup at a time and incorporate to thicken. Test bake 1 cupcake to determine correct amount of flour for your altitude. If the cupcake sinks in the middle, add 1/4 cup more flour to the batter. At a lower altitude, cooking time may be longer than 20 minutes.
When incorporating confectioners' sugar to creamed butter and cream cheese, place a kitchen towel over the stand mixer before turning mixer on to prevent sugar dust from blowing all over. Once incorporated, you can remove the towel.
In place of vegetable oil, you may use any oil of your choice, such as canola or coconut oil.
If you like a lot of frosting on your cupcakes, double the frosting recipe.