Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Biography

Source(google.com.pk)
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.

9 APR, 2014These cupcakes are incredible! If your cupcakes fell in the center it is because they lack flour( to all of those who say they "bake a lot", you should know this!) If your batter looks too runny just add flour 1/4 cup at a time until it looks thick enough to make a solid structure during baking so they do not collapse. I added 1/2 cup more flour to the recipe, substituted walnuts for pecans and coconut for dried cranberries. The cranberries added extra sweetness but not too much...delicious!

Wanted to try a new recipe for a cupcake version; very disappointed. I read all the reviews and followed the recipe exactly except that I used foil liners as these were for a party and needed to look nice. As many reviewers pointed out, the centers fell. I bake a lot and so I know my oven is calibrated and am a careful measurer using quality ingredients. While my husband says they taste good, I feel I wasted effort and energy and have to remake with another recipe to achieve a better product

Loved it! I used gluten-free flour and had to substitute brown sugar for the granulated sugar and it came out amazing! Moist and fluffy, full of flavor...highly recommend it.
megs2329 FEB, 2012I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake
 was really disappointed at this receipe it looks good but the flavor didnt make it . For a carrot cake I wanted a rich and flavorful receipe, also the cake didnt rise as it should.

These were incredibly moist! The best carrot cake muffins I have ever had. I'm a chef and pastry chef as well, I highly recommend these lovely muffins!
the taste is great but twice they overflowed in the tins and I followed directions exactly. nolt sure what happened. but am left with crispy edges

My family loves these!!! Of course I add my own little touches to the recipe. I always add a little more sugar to sweeten it up a bit.
Absolutely delicious. My family and I loved them. Moist, flavorful....another great Martha recipe. This is a definite keeper.One little side note...I did reduce the sugar to just under 3/4 cup and the cupcakes were still perfect.

I thought these were disgusting - they weren't very sweet
Though delicious these were a bit flat but I used raisins instead of coconut and nuts.
I add about two tablespoons of finely chopped crystalized ginger to the cream cheese frosting, plus a quarter teaspoon of ginger powder or half a teaspoon of grated fresh ginger to the dough. Yum!
These cupcakes were yummy, very nice and soft and nice taste. i didnt have walnuts so i used pecan nuts and didnt have shredded coconut so used dessicated coconut. I used canola oil too. family ate them all in one go haha

these carrot cupcakes are awesome! a big hit at thanksgiving dinner...
Loved these! Doubled the recipe to freeze half for later (baby due in a few weeks, trying to stock up on goodies). Forgot the baking soda, mine rose and were lovely. I didn't have OJ so I used apple juice! LOL. Will be making another double batch to freeze, tonight!

Baked in dark,nonstick pan; they STUCK - what a mess; flavor was wonderful but only CRUMBLY cakes any advice??
I made these cupcakes last night for my husband and we both loved them. I followed the exact recipe and the cupcakes were moist and delicious, I baked them for exactly 25 minutes.

Well like so many others, I too had sunken cupcakes. Should we add more powder or soda? Also I thought I would mention that there is an alternative to vanilla extract...use a grated vanilla pod, ironically this is what I did. So good when the vanilla is fresh.
Simply my favourite cupcakes! Every time I make them they turn out perfectly, and everyone loves them without fail.
I always add a bit of extra spice (I just shake in powdered cinnamon, nutmeg, cloves and ginger), but that is just a personal preference.
I tried these and they didn't rise for me either, and I don't live at high altitude. My suggestion is try another recipe!
I tried these twice, and mine sunk as well. I thought maybe, high altitude, I'm above 6000. Anyone know the conversion

It could be that the baking powder is old.
I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?
I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?
I did not have allspice so I use 1/8 tsp each cinnamon, clove and nutmeg. It was good and tasty. Would make again. also I only use 1/2 cream cheese with 2/3 cups confectioners sugar and vanilla it made enough to iced all 12 cupcakes. The kids enjoyed the icing as well.

These were delicious! I made them for a horse's 36th birthday, and garnished them with little frosting carrots, using the Cream Cheese Frosting in a pastry bag. I loved the orange zest in the frosting, it added a lot!
Best carrot cake/cupcake recipe. Super easy. Very moist. Might try adding cinnamon or ginger for more flavor.
I used papers in the muffin pan and these did not rise much, in fact the batter spread onto the top of the pan. I wish I would have sprayed the pan with Pam even though I used the papers. What a mess to get them out of the pan. My suggestion, don't use the papers, or maybe the 8x8 pan would be a better idea. I followed the recipe exactly and I had fresh baking powder and soda, so I can't figure what went wrong.

Great recipe! Very quick and easy to follow. Make sure you finely grate the carrots, it helps them soften. You could possibly reduce the amount of oil - I made mine in an 8x8 pan and it seemed a little dense.
i've used kahlua coffee liqueur in chocolate cake, and soaked raisins in rum for bread pudding, and diluted orange marmalade with triple sec and blended it in the blender for carrot cake. some cookies call for brandy. don't be afraid. they all tasted great, if i do say so myself. vanilla is great, but if you're out, you have to improvise.

In regard to the question, "what is a suitable sub for vanilla extract", I'm afraid there is none!
Allspice is one of my favorite spices. I use whole allspice to season my homemade chicken broth -- maybe 1 to 2 for every quart of liquid. I also mix some in with the whole peppercorns in my grinder.
To #6: I think the recipe should read "finely" shredded carrots. When I shred carrots for carrot cake in my food processor, i use the shredding disk, and I give them an extra whirl with the regular steel blades just to make sure they are small enough. It always works.

Allspice is not, as is mistakenly believed by some people who have only come across it in ground form, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble large brown peppercorns

Look for it wherever ground spices are sold. Hope this helps.
These wonderful cupcakes were so moist, sweet and delicious. I followed the recipe exactly except I did not have any coconut. They do not rise too much, but slathered with the cream cheese frosting puts them over the top! Definitely a keeper! I plan to double the recipe and make two 9" layers for carrot cake with the cream cheese frosting between and on top for my Easter dessert

Simply delicious and good news, I was able to use less sugar (3/4 cup instead of 1 cup), les oil (1/4 cup insatead of 1/3) and some whole wheat flour (1/4 cup of whole wheat flour plus 1/2 cup of white flour).
its been a long time i'm searching for this recipe and i can't wait to try it. but what is allspice?
Does anyone know a suitable substitute for vanilla extract
It was moist and good except the carrots didn't cook soft enough for my taste.
Maybe next time I will boil them a few mins to soften up a bit.
Frosting was delish!

Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!
Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!

My sister is having a baby! And I am having a CUPCAKE!
Ohhh yeah. Babies and cupcakes. Things are about to get awesome.
I hosted a baby shower for my sister this last weekend because I like to try to defy reality by hosting baby showers in my small new house after moving in roughly ten days ago. Boxes shoved in closets, nothing on the walls, and people and presents and flowers galore. Lovely. Juuust lovely.

Okay actually, it was lovely. And if I had one fraction of a thing to do with the cuteness of the baby shower, it was my contribution of carrot cake cupcakes. Which are life-changingly, hate to say it, but, moist, and will forever be a part of my baby shower recipe repertoire. Remember Ang’s shower years ago? Same cupcakes. Same deliciousness. Same cream cheese frosting in my hair for weeks.

The baby shower festivities also bring some friends to today’s post! The talented team at Revel Blog created this beautiful inspiration board for me to use as a pretend reflection of how fancy I am in real life.

Is it not completely perfect? I mean, it’s like everything I love about a baby shower – the sweet, the soft, the oohy aahhy – but presented in a very calm and sophisticated style. I wanted to keep things really toned down so that we didn’t get all buggy eyed with baby blue everything, but I also wanted that precious adorable baby shower feel. I dreamed of soft grays, browns and tans, and pops of cream and white. Can you see the little picture of the carrot cake cupcakes in there? Proof that they just fit with the mellow sweet and soft feel of the shower. Oh the beauty of my pretend life.

Pst – if you’re liking this board, there’s mooore.
That’s me there, on the bottom, flaunting my cool, calm, collected hostess swag. Or not.
But on the day of the shower, something weird and borderline miraculous happened. Even with the moving chaos and my crazed Saturday morning prepping, the real life shower almost turned out as cute as the inspiration board shower. UM WHAT.

This is all thanks to 1) the Revel Blog brains who got my wheels turning with their classy ideas, and 2) my younger sisters who came over and helped me get my house in acceptable condition, and 3) my sweet friend Heidi who brought over all her cuteness (literally, boxes of decorative antiquey stuffs) to help me set up a chic enchanted baby wonderland in my home without me needing to spend a dime. This was a team effort, people. Team effort. For which I am so thankful. We had a great time celebrating mommy and baby. And auntie. And cupcakes.

In the next few days I’ll share some pics from the real shower including of my sister’s baby boy belly which will probably melt your face off. Is that exploitative? Please friends, come back to see pictures of my sister’s adorable (clothed) belly. Not weird at all. Mmmhm.
For today, you get this recipe, which is basically the whole reason I hosted the shower. I mean, babies are cute and everything, but CUPCAKES.

1 cup flour
¾ cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups grated carrots (heaping)
⅔ cup oil
2 eggs, beaten
For the frosting
4 ounces cream cheese
4 tablespoons butter
2+ cups powdered sugar
1 teaspoon vanilla
INSTRUCTIONS

Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they're doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
NOTES
(Baking directly in the muffin tin without the liners is my favorite way to bake these, but it's harder to get the perfect light brown color on the sides because they often get too dark brown. The ones pictured here turned out perfectly, but if you're unsure, just use paper liners.
If you love cream cheese frosting A LOT, you need to double the frosting. Having a little extra has never been a problem for me.

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Cupcakes Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu