How to make a super moist Carrot Cake! Recipe #Shorts
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Some Bunny Loves You Muffins! Carrot Raisin Muffins- Kid Approved- No Refined Sugar-Gluten Free
Here is how to make the best carrot muffins that your little bunny will love. I will
show you two options in making them vegan or vegetarian. Not only will your taste
buds thank you when you eat these, your body will too. See all of the health benefits
and a full list of ingredients at corrieskitchen.com.
Corrie’s Kitchen is a blog that offers inspiration for creating a green home. You will
find healthy recipes, crafts, remedies and how-tos that elevate your life.
You can follow the step by step for this recipe at Corrie'sKitchen.com:
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Classic Carrot Cake Recipe | Cupcake Jemma
Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.
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Tin Size:
My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.
For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts - I use a mixture of Walnuts and Pecans
175g Carrots
For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar
Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:
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Sun Maid Recipes Carrot Raisin Muffins
Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Beth's Carrot Cake Cupcake Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade carrot cake cupcakes, the perfect springtime treat.
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BETH’S CARROT CAKE CUPCAKES
Makes 12
INGREDIENTS
3 eggs
1 cup (200 g) sugar
¾ cup (180ml) melted butter
½ cup (120 ml) water
1 ¾ cup (210 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1 ½ tsp (7.5 ml) cinnamon
½ tsp (2.5ml) nutmeg
1 cup (150 g) grated carrots
½ cup (75 g) raisins
FROSTING:
18 ounces (504 g) softened cream cheese
1 cup (240 g) softened unsalted butter
1 cup (100 g) powdered sugar
1 tsp (5 ml) vanilla extract
FONDANT CARROTS
8 ounces (224 g) fondant
2-3 drops orange food coloring
1-2 drops green food coloring
1 tbsp (7 g) of powdered sugar for work surface
METHOD:
Preheat oven to 350F/176C.
In a large bowl combine the eggs and sugar. Whisk together until combined. Then add the melted butter and water and whisk until combined, and set aside.
In a smaller bowl whisk together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients, in thirds, stirring gently until combined.
Add the carrots and raisins stir until combined.
Fill a muffin tin that has been lightly greased with baking spray, ¾ of the way full with the batter.
Bake cupcakes for 20 mins or until slightly puffed and set.
Meanwhile prepare the fondant carrots. Pinch off 6 oz of fondant. Roll it out to a flat disc. Add 2-3 drops of orange food coloring in the center. Fold the disc in half. Pop into a zip lock bag and begin to knead the fondant until the color starts to distribute, when you see it incorporated and starting to work through, remove the disc and place on a powdered sugared surface (to avoid sticking). Once all the color is incorporated. Pinch off a small mound (about the size of a large gum ball or jaw breaker). Roll it into a ball. Then turn the ball into a 3-d triangle, then between your hands roll it out shaping it length-wise until it start to resemble a carrot.
Place carrot on your board and gently with a dull knife make horizontal impressions into the sides of the carrot to give it dimension. Set aside.
For the green tops, repeat the fondant coloring process with 1-2 drops of green food coloring. Pinch off a small ball the size of a pea. Roll flay and with a knife form 2 leaves. Set aside.
Repeat this process until you have 12 carrots and 12 leaves. This can all be done the day before and left to set at room temperature. The fondant will harden and make the carrots and tops less fragile.
TO MAKE FROSTING:
Place cream cheese and butter in an electric mixer, beat until combined and whipped. Slowly add the sugar in thirds, beating until combined, then add the vanilla.
Transfer frosting to a piping bag fitted with your favorite tip. I like Wilton’s 2D tip for these.
Once cupcakes are completely cooled, pipe a decorative mound of frosting on top, starting at one end and piping in a counter clockwise motion. Place the carrot on top, and leaves nestled close to the carrot top. The frosting will keep them secure.
NOTE: If not serving right away, you can refrigerated the frosted cupcakes and just take them out and allow to sit at room temp for 30 mins to allow frosting tops to come to room temperature. Then store the carrots and stems at room temp and place on cupcakes just before serving.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!