Brerrabbitcarrotcake Recipes

CARROT BUNDT CAKE

Steps:

• To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.

BEST EVER CARROT CAKE CUPCAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
• Add the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to a large bowl and mix them together with a whisk until combined.
• Whisk the shredded carrots into the dry ingredients.
• In a large liquid measuring cup (a 4-cup measuring cup if you have it, otherwise use a bowl), measure the oil and the buttermilk, and then add the eggs whisking everything together well.
• Add the wet ingredients to the dry ingredients and whisk everything together until no streaks of flour appear and everything is combined.
• Divide the batter between the prepared muffin cups lined with paper liners, filling them only about 2/3 full.
• Bake them at 350 degrees Fahrenheit for about 19-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. After baking, set the cupcake pans on a wire rack and cool them completely to room temperature.
• In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).
• Mix in the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl after each addition.
• Add the vanilla extract and cream, and whip on high speed for about 5 minutes, or until the frosting is light and fluffy.
• Mix together the sugar and cinnamon in a small bowl and set aside.
• When the cupcakes have cooled completely, remove them from their tins and add the frosting to a piping bag fitted with a start tip (or your choice of piping tip).
• Frost the cooled cupcakes in a swirl motion and top them with a dusting of the cinnamon sugar.
• Serve immediately, or store in the fridge in an airtight container until ready to serve.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

BRER RABBIT CARROT CAKE

Steps:

• Preheat oven to 350 F.
• Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
• Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
• In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
• Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
• Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
• Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
• Top with Sweet Orange Icing (or another icing of your choice).
• To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
• Use immediately to top cake (if icing sits it will harden).

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.

CARROT CAKE MUFFINS

Steps:

• In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
• Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 350 degree oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
• Make your icing, combine all icing ingredients until smooth and creamy. Spread over cooled muffins.