Mini Carrot Cake Squares Served In Cupcake Holders Recipes

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
• Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
• Cream Cheese Frosting:
• In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

Steps:

• Peel, cut off the ends of your carrots, and grate them until you've reached two cups work and set aside. Then sift together your flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Add your sugar, vegetable oil, and eggs to your mixing bowl and mix until combined. Stir in the carrots and pineapple. Then butter and flour a 9x13 pan and pour your batter into the prepared pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Allow to cool in the pan for 30 minutes, then transfer to a dish to cool completely. To prepare your frosting, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer. Beat until well blended. Then add your sugar and beat on high. Spread your frosting over the surface of your cake. Cut your cake into small squares about 1.5"x1.5" and sprinkle with chopped walnuts. Serve in decorative individual cupcake holders and enjoy!

Steps:

• Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
• Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
• Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
• Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
• Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.