CARROT CUPCAKES WITH CREAM CHEESE ICING
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
- For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.
CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
- Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
SPICED PARSNIP CUPCAKES
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
- Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
- In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
HAZELNUT CARROT-OAT CUPCAKES WITH CREAM-CHEESE FROSTING
These Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting are all kinds of delicious. Make them for Easter and you won't be disappinted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
- Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together cream cheese and confectioners' sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
- Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.
CREAM CHEESE FROSTING FOR CLASSIC CUPCAKES
Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, including carrot, red velvet, zucchini-spice, and applesauce-spice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
CREAM CHEESE FROSTING
Try Martha Stewart's quick and easy cream cheese frosting recipe. Cream cheese frosting is a delicious delight atop cupcakes and a favorite on pumpkin cake, carrot cake, and more.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
CARROT GINGER CUPCAKES
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
- Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
- Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
- Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.
CARROT-CAKE MINI CUPCAKES
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 42 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
- Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
- Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.
MARTHA'S CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Make and share this Martha's Carrot Cupcakes With Cream Cheese Frosting recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C.
- Line a standard 12-cup muffin tin with paper cups.
- In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
- Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
- Add flour; mix. Stir in carrots.
- Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
- Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
- Whisk until smooth.
- Frost cupcakes, and garnish with orange zest.
CARROT CAKE WITH CREAM CHEESE FROSTING
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
- With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
- Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.
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