How To make Carrot Cake Muffin Treats

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

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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.


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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
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TRIPOD
EDITING SOFTWARE

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???? Carrot Cake Ingredients ????
All-purpose flour 2 cups
Baking powder 2 tsp
Baking soda 1/2 tsp
Salt 1/4 1/4 tsp
Eggs 4
Oil 3/4 cup
Coconut sugar or Brown sugar 1-1/2 cups
Shredded carrots 2-1/2 cups
Vanilla extract 1 tsp
Walnuts coarsely chopped 1/2 cup

Moist Carrot Cupcakes

#moistcarrotcupcakes

MOIST CARROT CUPCAKES

Ingredients:
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 tsps. vanilla extract

2 1/4 cups all purpose flour
2 tsps. baking soda
1 tsp. baking powder
3 tsps. cinnamon powder
1 tsp. salt

2 cups shredded carrots
1 can pineapple crushed

chopped walnuts and pecans

Carrot Cake Cupcakes | Sally's Baking Recipes

Everything you love about carrot cake—outstanding spice flavor, super moist crumb, and velvety cream cheese frosting—in cupcake form! This video shows the recipe process, plus you can watch how to make the optional carrot garnish at the end.

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