Carrot Cups Recipes

EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
• Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

CARROT CUPCAKES

Steps:

• Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

CARROT CUPS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with margarine.
• Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
• Whisk together matzo cake meal, potato starch, and salt in a small bowl.
• Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
• Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.