BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- Line muffin tins with cupcake liners.
- In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
- In another bowl, mix the flour, baking powder, salt, and cinnamon.
- Incorporate into the first mix.
- Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
- Pour into the prepared cupcake liners.
- Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
- Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
BEET AND CARROT CAKE
This is a very moist and delicious cake. Don't let the name or ingredients fool you!! This cake can be frosted or eaten as is. I suggest a cream cheese frosting...tastes the best!!
Provided by Anna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
- Whisk vegetable oil and eggs together in a separate bowl.
- Stir oil mixture, carrots, and beets into flour mixture until just combined.
- Pour batter into prepared baking dish.
- Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g
BEET AND CARROT CAKE
I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!
Provided by Louise in Montreal
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
- Preheat oven at 350°F.
- Butter a bundt cake pan or use Pam.
- In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
- In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
- Incorporate to the first mix.
- Add the raw carrots, the raw beets and the nuts and mix well.
- With the electric mixer, whip the egg whites until they are fluffy.
- Fold delicately into the cake preparation.
- Pour into the greased cake pan.
- Bake approximately 50 minutes.
- Serve with my Cream Cheese and Applesauce Frosting.
Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CARROT CAKE CUPCAKES
This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 28 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts :
CARROT CAKE CUPCAKES
I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. http://www.elanaspantry.com/carrot-cake-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 28m
Yield 10 cupcakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond flour, salt, baking soda and cinnamon.
- In a separate bowl, mix together eggs, oil and agave.
- Stir carrots and pecans into wet ingredients.
- Stir wet ingredients into dry.
- Scoop a heaping ¼ cup batter into lined muffin tins.
- Bake at 325° for 18 to 22 minutes.
- Cool to room temperature and spread with creamy cream cheese frosting.
- Serve.
Nutrition Facts : Calories 230, Fat 20.3, SaturatedFat 2.7, Cholesterol 139.5, Sodium 534.5, Carbohydrate 7.5, Fiber 3.2, Sugar 3, Protein 6.4
CARROT CAKE CUPCAKES
These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!
Provided by Mimi in Maine
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
- Add the next 5 ingredients and mix well.
- Grate the carrots (I do it in a food processor) and add to the above.
- Add walnuts and coconut.
- Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
- Bake 350 degrees for about 15-20 minutes.
- Remove from pan and frost when cool.
- I like a butter frosting but a cream cheese frosting is great too.
Nutrition Facts : Calories 278.6, Fat 17.8, SaturatedFat 2.4, Cholesterol 31, Sodium 288.7, Carbohydrate 28.1, Fiber 1.2, Sugar 17.6, Protein 3.2
BEET CARROT CAKE
This is a spin off of a few recipes on here, made healthier and more beety. I use my yogurt frosting to frost, but cream cheese would be great too. Make an all beet cake by leaving out the carrot and adding 1 more cup beets.
Provided by newmama
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 350.
- beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
- sift dry ingredients and stir into wet until combined.
- fold in beets, carrots and nuts.
- pour into a greased 9x13 and bake 35-40 minutes.
- cool and frost.
Nutrition Facts : Calories 174, Fat 10.5, SaturatedFat 1.5, Cholesterol 39.7, Sodium 177.1, Carbohydrate 17.6, Fiber 2.9, Sugar 4.3, Protein 4.3
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