CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)
These little gems are so yummy.I had them on a cruise and decided to try to duplicate.Altho their's were lighter in texture I think I prefer the dense.These are great for breakfast with scrambled eggs or a bowl of oats. PICTURE COMING SOON!!!
Provided by Becky Hudgins @JimorBecky
Categories Vegetables
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
- In a separate bowl, beat 6 eggs and 11/3 cup vegetable oil until lightened. Stir in 3 c. shredded carrots, 1 c. chopped walnuts (optional),(1c.flaked coconut(optional) and 1 c. raisins that have been soaked for 10 minutes in hot water
- In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
- Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill muffin cups about 3/4 full making sure the bottom is covered.Put a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup,and bake.
- Bake for 20 minutes or until toothpick inserted in the cake comes out clean.
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.
Provided by Zepheera
Time 1h15m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
- Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g
CARROT CAKE WITH CHEESECAKE FILLING
Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.
Provided by Creath
Time 2h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
- Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
- Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g
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