How To make Carrot Muffins with Walnut Cream Centers
2 1/4 C Flour, all-purpose
5 2/3 Tb Sugar, granulated
2 Ts Baking soda
10 Tb Raisins, golden
- plumped, drained 3 2/3 Tb Margaine
- softened 1 C Buttermilk, low-fat
1/2 C Egg substitute
2 Tb Orange juice concentrate
- no sugar added 1 T Vanilla extract
6 Tb Cream cheese, light
2 Oz Walnuts
- finely chopped 2 Tb Sour cream, light
Preheat oven to 350F. Line 12 muffin cups with paper baking cups; set aside. Combine flour, 1/3 cup sugar and baking soda; stir. Add carrots and raisins, stir to coat. Stir in margarine; set aside. Combine buttermilk, egg sustitute, orange juice and vanilla; stir into flour mixture. Fill each cup about 2/3 full. Combine cream cheese, walnuts, sour cream and remaining sugar. Top each portion of batter with an equal amount of cheese mixture. Bake in middle rack for 20-25 minutes, golden brown. Remove from pan to rack and cool. Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories.
Nutritional Analysis per serving: 236 calories, 6 g. protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim, 260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 29% Original recipe from Weight Watchers "Simply Light Cooking"
How To make Carrot Muffins with Walnut Cream Centers's Videos
Easy Homemade Carrot-Pineapple Cake or Cupcakes (Home Cooking 101) DiTuro Productions
Ingredients and method for making super moist carrot and pineapple cake or cupcakes. Nuts and toasted coconut cane be added if desired. This cake recipe is low sodium with a fraction of the sugar of cream cheese frosted carrot cake.
This simple recipe has only 12 ingredients and no preservatives or artificial flavors or colors.
View and print recipe at:
Cream Cheese Filled Carrot Muffins
Cream Cheese-Filled Carrot Muffins
Makes 18
2 ¼ cup flour
½ cup sugar
¼ cup brown sugar
2 tsp cinnamon
1 ½ tsp baking powder
½ tsp salt
¼ tsp baking soda
2 eggs
2/3 cup canola oil
1 cup crushed, drained pineapple
1 ½ cup shredded carrots
8 oz cream cheese, room temperature
1/3 cup sugar
½ cup chopped walnuts
1 ½ cups powdered sugar
3 Tbsp milk
Preheat oven to 350°F. Prepare two muffin tins with 18 paper baking cups.
In a large bowl, whisk together the flour, sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. In a separate bowl, whisk together the eggs and oil. Add the egg mixture to the flour mixture all at once, and mix until almost combined. Add the pineapple and carrots, and mix until combined.
In a separate bowl, mix together the cream cheese and sugar.
In the prepared pans, scoop 2 tablespoons batter, then 1 tablespoon filling, then 2 more tablespoons batter. Bake in the preheated oven for 17-19 minutes, until a toothpick inserted in the center of a muffin (not in the filling portion) comes out clean. Transfer muffins to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk. Sprinkle muffin tops with pecans, then pour glaze over the tops.
Carrot Cake Recipe By Food Fusion
The holiday season special. A perfect Carrot Cake recipe for to turn your holidays in a festive occasion. Those who have not tried it, would probably regret that you had never had it before. #HappyCookingToYou
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Carrot Cake
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-In bowl,add all-purpose flour,caster sugar,nutmeg powder,cinnamon powder,salt,baking soda,mix well and set aside.
-In lukewarm milk,add lemon juice,mix well and let it rest for few minutes.Butter milk is ready & set aside.
-In bowl,add eggs and beat well.
-Add vegetable oil,prepared butter milk,vanilla essence and beat again.
-Gradually add dry flour mixture and beat until well combined (don’t over beat).
-Add carrots,walnuts and fold gently with the help of the spatula.
-Grease 8” inch baking pan with cooking oil,place butter paper and pour cake batter in prepared baking pan.
-Bake in preheated oven at 180 C for 40-50 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool.
Cream cheese Frosting:
-In bowl,add butter and beat until fluffy.
-Add cream cheese and beat until smooth.
-Add vanilla essence and icing sugar,beat again and refrigerate until use.
Assembling:
-With the help of the cake knife,horizontally cut two layers of cake.
-On cake tray,place cake layer and apply frosting.
-Place another cake layer and cover the cake with cream cheese frosting & chopped walnuts.
-Decorate & serve.
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-Bowl mein maida,bareek cheeni,jaifil powder,darchini powder,namak aur baking soda dal ker ache tarhan mix ker lein & side per rakh dein.
-Neem garam doodh mein lemon juice dal ker ache tarhan mix ker lein aur kuch dair kliya chor dein.Butter milk tayyar hai & side per rakh dein.
-Bowl mein anday dal ker ache tarhan beat ker lein.
-Vegetable oil,tayyar butter milk aur vanilla essence dal ker dubara beat ker lein.
-Thora thora ker ka dry maida ka mixture dal dein aur combine hunay tak beat kertay rahein (don’t over beat).
-Gajar aur akhrot dal dein aur spatula ki madad sa gently fold ker lein.
-8” inch baking pan ko cooking oil sa grease ker ka butter paper laga lein aur tayyar cake batter dal dein.
-Preheated oven mein 180 C per 40-50 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
-Cake ko wire rack per rakh dein aur thanda ker lein.
Cream cheese Frosting:
-Bowl mein makhan dal dein aur fluffy hunay tak beat ker lein.
-Cream cheese dal dein aur smooth hunay tak beat ker lein.
-Vanilla essence aur icing sugar dal ker dubara beat ker lein aur istamal kernay tak refrigerate ker lein.
Assembling:
-Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
-Cake tray per cake ki layer rakh dein aur frosting laga lein.
-Cake ki dosri layer rakh dein aur cake ko cream cheese frosting aur chopped akhrot sa cover ker lein.
-Decorate ker ka serve karein.
Inside-Out Carrot Cake Muffins
Make a dozen inside-out carrot cake muffins with a delicious, velvety cream cheese filling!
Ingredients:
cream cheese filling
8 oz package cream cheese, room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 pinch salt
carrot cake
1 cup granulated sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 lb carrots, grated, 1½–2 cups
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda
For more simple and delicious recipes, visit
Carrot Cupcakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Cupcakes. Carrot Cupcakes are moist and flavorful with grated carrots and nuts and are frosted with a delicious cream cheese frosting.
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Classic Coffee & Walnut Cake Recipe | Cupcake Jemma Channel
How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we don't quite know! But alas, here it is in all its perfectly simple glory; layers of coffee and walnut sponge filled and decorated with coffee buttercream and topped off with more walnuts. This is a perfect tea time cake and we guarantee you will absolutely love it.
Let us know how you get on and what you're baking by tagging us in your Instagram posts using #cupcakejemma
And to join our awesome Bake Club where you can find extra content, exclusive behind the scenes and beautiful downloadable pdf's of all the recipes we put here on YouTube head to:
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Preheat Oven to 170C fan assisted (190C non fan)
For the 3 layer 7 cake that Sally makes in the video:
This quantity will also work for 2 x 8 sponge, see below for 6
250g Softened Unsalted Butter
250g Caster Sugar
4 Eggs
250g Self Raising Flour
50g Chopped Walnuts
3tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 3tbsp water)
Coffee Buttercream:
250g softened Unsalted Butter
400g Icing Sugar
3-4 tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 4tbsp water)
Walnuts to decorate!
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For 2 layers of 6 sponge:
125g Softened Unsalted Butter
125g Caster Sugar
2 Eggs
125g Self Raising Flour
25g Chopped Walnuts
1.5tbsp cold good quality Espresso (or 0.5tbsp instant coffee granules mixed with 1.5tbsp water)
Coffee Buttercream:
125g softened Unsalted Butter
200g Icing Sugar
1-2 tbsp cold good quality Espresso (or 1/2tbsp instant coffee granules mixed with 2tbsp water)
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