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How To make Carrot Cake Muffin Treats
1 1/2 c Whole wheat flour
1 ts Baking soda
1 tb Baking powder
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1 Egg
2 tb Vegetable oil
1/4 c Raisins
1/4 c Chopped walnuts
1/3 c Lowfat milk
8 oz Can uns. crushed pineapple
1 1/2 c Grated carrots
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. 1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93
How To make Carrot Cake Muffin Treats's Videos
Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Carrot Cake Cupcakes Recipe
This Carrot Cake Cupcakes Recipe makes the most the most delicious and easy Carrot Cake Cupcakes with Cream Cheese Frosting. You won't be able to stop at just one! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Carrot Cake Cupcakes then just follow this Carrot Cake Cupcakes Recipe.
Get the full recipe for Carrot Cake Cupcakes
More Cupcake Recipes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Box Grater
Cupcake Pan
Cupcake Liners
Piping Bag
Piping Tip
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CARROT CAKE CUPCAKES RECIPE
Ingredients
3 Eggs
2/3 Cup / 150ml Vegetable Oil
1 1/2 Cups / 300g White Granulated Sugar
1 1/2 Cups / 190g Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
2 Cups / 200g Shredded Carrot
1 Stick / 113g Butter
7 oz / 200g Cream Cheese
3 Cups / 375g Powdered Sugar
1/4 Cup / 30g Chopped Walnuts
Instructions
In a medium sized mixing bowl combine the eggs, oil and sugar.
In a larger mixing bowl combine the flour, baking soda, cinnamon and salt.
Add the shredded carrots and the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon fold the cupcake batter together until just combined.
Line a cupcake pan with cupcake liners and using a cookie scoop or spoon fill the cupcake liners 2/3 full.
Bake the cupcakes in a 180C / 350F oven for about 25 minutes or until the cupcakes lightly spring back when pressed in the middle. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a stand mixer or a large bowl if you are using a hand mixer add the cream cheese. Beat on medium speed for a few minutes until light and fluffy.
Add the butter to the bowl and mix for a further few minutes until incorporated. Add the powdered sugar and beat for about 5 minutes until light and fluffy.
Fill a piping bag with the cream cheese frosting and pipe onto the carrot cake cupcakes. Top with the chopped walnuts and they are ready to serve.
Notes
Chopped walnuts can be added to the cupcake batter. Add 1/3 Cup to the dry ingredients.
The cupcakes will keep fresh at room temperature in an airtight container for about 3 days.
Lemon Frosting can be used instead of cream cheese frosting.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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Disclaimer - Some of these may be affiliated links.
Coconut Carrot Cake Cupcakes | Sally's Baking Recipes
Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. They’re topped with silky smooth cream cheese frosting.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #coconutcarrotcakecupcakes
• More of Sally's baking recipes:
Carrot Muffins Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Muffins.
Carrot Muffins have the flavor and texture of a carrot cake. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon flavored muffins are wonderfully moist and are loaded with flavorful ingredients; things like toasted nuts, dried coconut, grated apple, and of course, grated carrots. Although these muffins need no adornment, sometimes I can't resist covering them with cream cheese frosting.
Easy Carrot Cake Cupcakes
This is our favorite recipe for carrot cake cupcakes! They are 100% made from scratch, easy to make, versatile and utterly delicious. These incredible cupcakes are also inspired by one of our most popular recipes: carrot cake! ⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
CARROT CAKE CUPCAKES
• 1 ¼ cup (160 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1/4 teaspoon ground cardamom, optional
• 1/8 teaspoon freshly grated nutmeg, optional
• 1/2 cup (118 ml) canola or other vegetable oil
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (95 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 ½ cups (150 grams) grated peeled carrots, 2 to 3 medium carrots
• 1/4 cup (32 grams) coarsely chopped pecans, optional
• 1/4 cup (32 grams) raisins, optional
CREAM CHEESE FROSTING
• 4 ounces (113 grams) full-fat block cream cheese, softened to room temperature
• 2 tablespoons (57 grams) unsalted butter, softened to room temperature
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt
• 1 ½ cups (180 grams) powdered sugar or confectioners sugar, plus more as needed
• Pinch ground cinnamon or ground cardamom, optional
• 1/4 cup (32 grams) coarsely chopped pecans, optional
► PRINTABLE RECIPE:
► RELATED VIDEOS
➡️ Moist and Easy Carrot Cake:
➡️ Pineapple Upside Down Cake:
➡️ Easy Blueberry Muffins:
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HOW TO BAKE CARROT CAKE MUFFINS//Carrot Cake Muffins Cream Cheese Filling//Best Carrot Cake Muffins
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For the Carrot Muffins:
115 grams grated carrot
100 grams yogurt (or dahi), room temperature
100 grams milk, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
200 grams all purpose flour + 1 tablespoon for coating the walnuts and raisins
150 grams caster sugar
1 teaspoon cinnamon powder
80 grams oil
zest of 1/2 orange
50 grams walnuts + more for topping muffins before baking, roughly broken into tiny pieces
50 grams raisins
For the Surprise Cream Cheese filling:
150 grams cream cheese, room temperature
50 grams caster sugar
zest of 1/2 orange
Preheat Oven to 220 C, bake the muffins first at 220 C for 10 minutes then lower the temperature to 180 C and bake for a further 12-14 minutes. Check for doneness of the muffins with a knife or a skewer inserted in the side of the muffin and it should come out clean. Don't insert in the centre as this contains the cream cheese filling so the skewer won't come out clean anyways.
For the full printable recipe, please visit my website at:
*PRODUCTS I USE WHEN BAKING:
Morphy Richards OTG (52 Litres):
6 inch Cake Tins:
8 inch Cake Tins:
Madeleine Tray:
Food Chopper:
Parchment Paper:
Dark Chocolate:
Caster Sugar:
Icing Sugar:
Cocoa Powder (Cadbury's):
Cocoa Powder (Hershey's):
White Cupcake Liners:
Brown Cupcake Liners:
Piping Bags:
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