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
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Cream Cheese Icing - Protein Treats by Nutracelle
I created this recipe because I love cream cheese icing - but I don't want the sugar for my family. I use it for most of my protein cakes and cupcakes. No one can believe it's sugar-free and tastes as delicious as it does. It's super easy - you can whip it together in a couple of minutes, it ices really easy - and it's very pretty on your baking too!
In the video:
Protein Treats uses Nutracelle Protein Powder with 100% Whey Protein and Prebiotic Fiber because it's the ideal protein for baking, AND it's delicious! Visit to learn more!
For ingredients, directions, and nutritional information please visit:
Make sure you SUBSCRIBE to Protein Treats' channel to get more yummy, protein-rich recipes every week!
xo Melanie
About Melanie Wildman:
Melanie Wildman's mission is helping people live healthier and more successful lives. As a mother of three and Founder of Nutracelle, she often says, “Success, at its core, is what you inspire others to achieve. This passion for leadership is the reason she has won five International Business Awards, including Best New Product, Startup of the Year and Woman of the Year. Wildman, a former Mrs. Canada, lost over 100 pounds after having bariatric surgery. Visit
About Nutracelle:
Proudly made right here in Prince Edward Island, Canada, Nutracelle has taken North America by storm with our scientifically proven products made just for you. Free of added sugars, unhealthy chemical additives, Nutracelle is healthy and incredibly delicious. We use only the highest quality whey protein and prebiotic fiber from the acacia tree, plus Nutracelle is even 100% nut-free and gluten-free! You won't feel deprived when you cheat with a protein treat, because every delicious shake tastes like a sinful treat. The proteins, fiber, and healthy fats will help you feel fuller up to 4x longer, so you snack 60% less. Your body feels nourished to help reduce cravings for junk food. You can bake with Nutracelle, enjoy a protein coffee in the morning and feel like you are cheating while you reduce hunger naturally. Learn more about this amazing product by visiting
Carrot Cake Cupcake Recipe | Cupcake Jemma
Everyone needs to have a fool-proof Carrot Cake recipe in their repertoire and, because I love you, I have decided to share with you my favourite recipe for this classic flavour, only in cupcake form!
RECIPE
2 cup plain flour
1 tsp cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1.5 cups ground walnuts/pecans
4 large eggs
1.5 cups caster sugar
300ml sunflower oil
3 cups of grated carrots
CREAM CHEESE ICING
150g unsalted butter, softened
240g full-fat cream cheese
840g icing sugar, sifted
Go get your veg!
Low-Fat Vegan Vanilla Frosting {with Japanese sweet potato!}
This unconventionally delicious icing is made with just 4 healthy ingredients and perfect for topping cakes, cupcakes, cookies, and more! ▽ L I N K S B E L O W ▽
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How to Bake Carrot Cupcakes with Homemade Cream Cheese Frosting (from scratch!) ????????????
It's #NationalCarrotCakeDay y'all! So naturally, homemade #CarrotCake Cupcakes with homemade #CreamCheeseFrosting are in order!
This is the first time I have ever baked carrot cake from scratch and I am definitely going to kiss the box mixes goodbye and stick to this recipe!
These cupcakes are so fluffy and moist and the cream cheese frosting is what dreams are made of.
RECIPE: (makes 12 cupcakes!)
For cake:
1. Mix dry cake ingredients (flour, sugar, brown sugar, cinnamon, baking powder & soda, and salt_
2. In a separate bowl, mix wet cake ingredients (vegetable oil, eggs, milk, and vanilla)
3. Combine your dry and wet mixtures until completely mixed
4. Fold in grated carrots and chopped walnuts
5. Line cupcake tin with cupcake holders and fill each one 3/4 quarters of the way full
6. Bake at 350 degrees for 20-28 minutes until you can do the toothpick/fork test and it comes out batter-free
7. Take out of the oven and allow to continue baking in the tin for 10 minutes
8. Take cupcakes out of the tin and cool them on a cooling rack
For icing:
1. Mix softened cream cheese and butter until smooth
2. Add in vanilla and salt
3. Slowly add powdered sugar to mixture until well combined and creamy
4. Pipe frosting onto completely cooled cupcakes
5. ENJOY!
INGREDIENTS:
Cake:
???? 1 + 1/4 Cup Flour
???? 1/2 Cup Sugar
???? 2/3 Cup Brown Sugar
???? 1 Teaspoon Cinnamon
???? 3/4 Teaspoon Baking Soda
???? 1/2 Teaspoon Baking Powder
???? 1/2 Teaspoon Salt
???? 3/4 Cup Vegetable Oil
???? 2 Eggs (room temp)
???? 2 Tablespoons Milk
???? 1 + 1/2 Teaspoons Vanilla
???? 2 Cups Grated Carrots
???? 1/2 Cup Chopped Walnuts OR Pecans
Icing:
???? 8 ounces Cream Cheese
???? 1 Stick Butter
???? 3 Cups Powdered Sugar
???? 1 Teaspoon Vanilla
???? 1/4 Teaspoon Salt
Want to become a better baker? Me too! And there is truly no greater teacher than #TheGreatBritishBakeOff
My name is Taylor C. Baker and baking my way through #TheGreatBritishBakingShow technical challenges in hopes that I can someday live up to my namesake and become The Great Taylor C. Baker (Show).
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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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