CARROT CUPCAKES WITH ORANGE ICING
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Provided by Melissa Roberts
Categories Cake Egg Dessert Bake Hanukkah Kid-Friendly Spice Carrot Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make cupcakes:
- Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
- Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
- Make icing:
- Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
CARROT CAKE CUPCAKES WITH CRUSHED PINEAPPLE
Make and share this Carrot Cake Cupcakes With Crushed Pineapple recipe from Food.com.
Provided by Mrs. Woods
Categories Dessert
Time 25m
Yield 25-40 cupcakes, 25-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Nutrition Facts : Calories 306.6, Fat 18.8, SaturatedFat 4, Cholesterol 22.3, Sodium 229.4, Carbohydrate 33.2, Fiber 1.9, Sugar 22.1, Protein 3
BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- Line muffin tins with cupcake liners.
- In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
- In another bowl, mix the flour, baking powder, salt, and cinnamon.
- Incorporate into the first mix.
- Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
- Pour into the prepared cupcake liners.
- Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
- Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
FRESH ORANGE CUPCAKES WITH ORANGE ICING
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Line 18 muffin tins with paper liners.
- For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
- Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
- Add in the orange juice and egg yolks; beat for about 1 minute more.
- In a another bowl beat egg whites until foamy.
- Gradually add in 1/2 and beat until stiff peaks form.
- Gently fold in the whites to the creamed batter.
- Evenly divided the batter between the muffin tins.
- Bake for about 15-20 minutes, or until cupcakes test done.
- Allow to cool completely before frosting.
- FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
- Add in the vanilla, zest and orange juice; beat until combined.
- Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
- Add in a few drops orange food colouring if desired.
- Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5
CARROT CAKE CUPCAKES
These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!
Provided by Mimi in Maine
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
- Add the next 5 ingredients and mix well.
- Grate the carrots (I do it in a food processor) and add to the above.
- Add walnuts and coconut.
- Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
- Bake 350 degrees for about 15-20 minutes.
- Remove from pan and frost when cool.
- I like a butter frosting but a cream cheese frosting is great too.
Nutrition Facts : Calories 278.6, Fat 17.8, SaturatedFat 2.4, Cholesterol 31, Sodium 288.7, Carbohydrate 28.1, Fiber 1.2, Sugar 17.6, Protein 3.2
CARROT CAKE CUPCAKES WITH TOASTED COCONUT
A decadent carrot cake cupcake spiced with caradmom and filled with chunks of walnuts, dates and figs. The cupcake is topped with a sweet and tangy cream cheese frosting and toasted coconut.
Provided by Janet N Sanders
Categories Dessert
Time 50m
Yield 21 21 cupcakes, 21 serving(s)
Number Of Ingredients 20
Steps:
- Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
- Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
- In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
- Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!
Nutrition Facts : Calories 501.1, Fat 34.4, SaturatedFat 14.9, Cholesterol 73.6, Sodium 428.1, Carbohydrate 45.7, Fiber 2.6, Sugar 32.6, Protein 4.9
CARROT COOKIES WITH ORANGE ICING
Make and share this Carrot Cookies With Orange Icing recipe from Food.com.
Provided by Meli-lynne
Categories Drop Cookies
Time 46m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Cream shortening and sugar until fluffy.
- Add carrots, egg, vanilla. Mix well.
- sift together flour, baking powder, salt. Add to carrot mixture, mix well.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake 16 minutes at 350°F.
- Icing:.
- mix together orange juice, orange rind, butter, icing sugar.
- Spread on warm cookies.
CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET RECIPE)
These cupcakes are delicious. The orange zest frosting makes them look and taste fancier than just any cupcake. I only had baby carrots on hand and it came out fine so i don't think it makes a huge difference in flavor except that they are a bit sweeter.
Provided by lelohligh
Categories Dessert
Time 50m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
- 2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
- 3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
- 4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.
Nutrition Facts : Calories 375.8, Fat 14.8, SaturatedFat 1.3, Cholesterol 35.5, Sodium 222, Carbohydrate 58.5, Fiber 1.2, Sugar 40.2, Protein 3.8
More about "carrot cake cupcakes with orange icing flat belly diet recipes"
CARROT CUPCAKES WITH ORANGE ICING - VEGGIE DESSERTS
From veggiedesserts.com
4.9/5 (14)Total Time 35 minsCategory DessertCalories 342 per serving
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.
CARROT CAKE CUPCAKES WITH ORANGE BUTTERCREAM FROSTING
From greatgrubdelicioustreats.com
CARROT CAKE CUPCAKES WITH ORANGE ICING - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 1Total Time 50 mins
CARROT CUPCAKES WITH ORANGE FROSTING | RECIPE | CUISINE FIEND
From cuisinefiend.com
CARROT CAKE CUPCAKES | RECIPETIN EATS
From recipetineats.com
CARROT CAKE CUPCAKES WITH ORANGE ICING FLAT BELLY DIET …
From tfrecipes.com
CARROT CAKE CUPCAKES RECIPE - PARSLEY AND ICING
From parsleyandicing.com
CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET …
From pinterest.ca
CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET …
From pinterest.ca
CARROT CUPCAKE WITH CREAM CHEESE ICING | BAKING MAD
From bakingmad.com
ORANGE AND CARROT CUPCAKES WITH ZESTY CREAM CHEESE FROSTING
From foodnouveau.com
CARROT CAKE CUPCAKES | SNACK RECIPES | GOODTO
From goodto.com
You'll also love