Charm City Carrot Cupcakes Recipes

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CHARM CITY CARROT CAKE



Charm City Carrot Cake image

Make and share this Charm City Carrot Cake recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 cups carrots, finely shredded and packed into the cups
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar, sifted

Steps:

  • Heat the oven to 350 degrees F.
  • Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
  • Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
  • Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
  • Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8

CHARM CITY CARROT CAKE RECIPE - (3.8/5)



Charm City Carrot Cake Recipe - (3.8/5) image

Provided by hanley89

Number Of Ingredients 13

1 1/2 cups flour
1 1/4 cup sugar
3/4 cup brown sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
4 eggs, room temperature
1 1/2 cups canola oil
1/2 tsp pure vanilla extract
2 cups grated carrots
Cream Cheese frosting

Steps:

  • 1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl. Beat eggs with a electric mix master until batter becomes thick and pale yellow, about 3 minutes. Slowly beat in oil and vanilla. Add wet ingredients to the dry and mix until combined. Fold in carrots. 2. Por batter into two greased 8" round cake pans lined with parchment paper. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comed out clean. Allow layers to cool completely before icing with your favorite cream cheese frosting

MINI CARROT CUPCAKES



Mini Carrot Cupcakes image

Provided by Food Network Kitchen

Time 1h50m

Yield 48 mini cupcakes

Number Of Ingredients 20

1 medium carrot
3/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract

Steps:

  • Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
  • Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
  • Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
  • Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
  • Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
  • Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
  • For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT CUPCAKES



Carrot Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 25

1 pound carrots, peeled
1/2 cup crushed pineapple, drained of excess juice
4 large eggs
1 1/2 cups sugar
2/3 cup brown sugar
1 cup oil
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
1 cup raisins (or chopped dried cherries)
12 ounces cream cheese, softened
6 ounces (12 tablespoons) unsalted butter, softened
3 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

Steps:

  • Preheat oven to 350 degrees. Prepare muffin tins with papers.
  • To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
  • Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
  • Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
  • In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
  • Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
  • To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
  • Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

CARROT CUPCAKES RECIPE BY TASTY



Carrot Cupcakes Recipe by Tasty image

Here's what you need: sunflower oil, medium eggs, carrot, brown sugar, self raising flour, ground cinnamon, baking soda, unsalted butter, icing sugar, full fat cream cheese, vanilla extract, cinnamon, walnut

Provided by Celina How

Yield 10 servings

Number Of Ingredients 13

½ cup sunflower oil
2 medium eggs
1 cup carrot, grated
1 ¼ cups brown sugar
1 ½ cups self raising flour, sifted
¾ teaspoon ground cinnamon
1 teaspoon baking soda
½ cup unsalted butter, room temperature
1 ¼ cups icing sugar
3 cups full fat cream cheese, cold
1 teaspoon vanilla extract
cinnamon, to taste
walnut, as topping

Steps:

  • Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
  • Whisk together the sunflower oil and eggs.
  • Add in the grated carrots and sugar, and mix again.
  • Add in the sifted flour, cinnamon, and baking soda.
  • Mix until no streaks of flour is seen.
  • Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
  • Once cooled, spread cream cheese frosting and decorate with walnut bits.

Nutrition Facts : Calories 653 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams

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