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
Organic Carrot Muffins & Cream Cheese Frosting WITH MY SIDE KICK!!
Moist and delicious carrot muffins from scratch using organic ingredients, topped off with yummy cream cheese frosting.
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MUFFIN INGREDIENTS:
1 stick organic butter
1/2 cup organic cane sugar
1/2 cup organic brown sugar
1 organic egg
1 teaspoon vanilla extract
3 organic finely shredded carrots
1 1/2 cups organic flour
1/2 cup chopped walnuts
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
MUFFIN DIRECTIONS:
Place butter, sugars, egg and vanilla in stand mixer and mix until creamy.
Add remaining muffin ingredients and mix until ingredients are well blended.
Line muffin tin with papers. Place a heaping spoonful of batter into each muffin tin.
Bake at 350* for 30 minutes.
FROSTING INGREDIENTS:
8 ounces cream cheese
2 tablespoons soft organic butter
2 cups organic powdered sugar
1 teaspoon vanilla extract
Place all frosting ingredients in a stand mixer and blend until creamy.
Frost each muffin generously.
How to Make Carrot Cake Cupcakes
Have you ever wanted to make soft, fluffy, moist Carrot Cake Cupcakes completely from scratch! Follow along with me as I show you how!
Print the recipe here:
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Ingredients
1 1/4 cups all-purpose flour (157g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar packed (100g)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups canola oil (180ml)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 Tablespoons milk
1 1/2 cups grated carrots (170g)
½ cup chopped walnuts or pecans optional
1 batch Cream Cheese Frosting
Instructions
00:00 Introduction
00:18 Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
00:35 In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
00:57 Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
Stir in vanilla extract and milk.
01:23 Add carrots and nuts (if using). and stir until combined.
02:03 Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.
02:17 Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool completely before decorating with cream cheese frosting*.
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Carrot Cake Muffins with Apple - Episode 438 - Baking with Eda
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Ingredients
2 eggs
165g granulated sugar
1 tsp vanilla sugar or extract
135 ml sunflower oil
135g self-rising flour
1 tsp ground cinnamon
1 large carrot, grated
1 small apple, cubed
handful chopped walnuts
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Spiced Carrot Cake with Walnuts | Carrot Loaf Cake
How to make carrot cake with walnuts topping.
⚙ Feel free to turn on the subtitle for the instructions.
⚙ Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (2.75″ x 6.5″ x 2.25″ deep pan)
1 large egg
75 g brown sugar (5 tbsp)
27 g vegetable oil (2 tbsp)
30 g unsalted butter (2 tbsp)
100 g carrot (1 medium size)
80 g all purpose flour (½ cup + 2 tbsp)
1/8 tsp salt
0.25 g ground nutmeg (⅛ tsp)
0.5 g ground ginger (¼ tsp)
1 g ground cinnamon (½ tsp)
2 g baking powder (½ tsp)
1 g baking soda (¼ tsp)
30 g toasted walnuts as inserts (¼ cup)
30 g toasted walnuts for topping (¼ cup)
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[Bahasa Indonesia]
Bahan-bahan: (7 x 16.5 x 6 cm tinggi loyang)
1 telur
75 g brown sugar
27 g minyak goreng
30 g mentega tawar / butter
100 g wortel
80 g tepung terigu serba guna
1/8 sdt garam
0.25 g pala bubuk (⅛ sdt)
0.5 g jahe bubuk (¼ sdt)
1 g kayu manis bubuk (½ sdt)
2 g bubuk pengembang (½ sdt)
1 g soda kue (¼ sdt)
30 g walnuts untuk isi
30 g walnuts untuk topping
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #carrotcakerecipe #carrotcake
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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How to Make Moist Carrot Cupcakes | Carrot Cupcakes
Today's episode is about how to make moist carrot cupcakes to celebrate easter holiday. These cupcakes are so delicious with a hint of cinnamon and topped with creamy cream cheese frosting.
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Facebook: Bona’s Kitchen
IG: @bonaskitchen_2020
Missed something? Here is my last scrummy recipe
Ingredients you will need:
For the cupcakes:
1 cup plain flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup vegetable oil
1 cup white sugar
2 large eggs, room temperature
1 ½ cup finely grated carrots (about 3 pcs of medium size carrots)
For the frosting:
600ml double cream
½ cup white sugar
200grams cream cheese
1tsp vanilla extract
Preheat oven to 160 C and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Carefreew Melody by Twin Musicom is licensed under a Creative Commons Attribution license (
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#moistcarrotcupcakes #easter #spring