My Best Carrot Muffin Recipe

This hearty, healthy carrot muffin recipe is equal parts breakfast and treat. Take a fresh batch into the office and earn a (good) reputation! If you’ll be taking them to the office or anywhere else, prepare and pack the muffins and the frosting separately, then frost them once you reach your destination.

Carrot Muffin Recipe

Ingredients

• 2 cups (500 mL) white sugar
• 2 cups (500 mL) all-purpose flour
• 1 teaspoon (5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 1 teaspoon (5 mL) allspice
• 1 teaspoon (5 mL) baking soda
• 1 1/2 cups (375 mL) vegetable oil
• 4 eggs
• 3 cups (750 mL) grated carrots
• 1 cup (250 mL) chopped mixed nuts
• 3 ounces (75 g) package cream cheese
• 1/4 cup (60 mL) heavy whipping cream
• 1 teaspoon (5 mL) lemon extract
• 2 1/2 cups (600 mL) sifted confectioners' sugar

Directions

Preheat oven to 350°F (175° C). Butter a muffin tin or line it with cupcake papers. Whisk together the sugar, flour, salt, cinnamon, allspice, and baking soda. Beat the oil and eggs together in a separate bowl, then mix with dry ingredients. Stir in carrot and mixed nuts until just combined. Spoon the batter into the muffin tin. Bake for 20 to 25 minutes. While cooling, blend the cream cheese, cream, lemon extract, and confectioners’ sugar. Frost while muffins are still a bit warm.

Enjoy!

Best Ever Carrot Cake Recipe

 

This Best Ever Carrot Cake Recipe isn't just a great cake recipe, but the lime and mascarpone frosting is the best ever carrotcake frosting you'll ever try. This is the recipe to use if you're making carrot cake for a birthday,wedding, or other special occasion.

Best Ever Carrot Cake Recipe

Ingredients

Cake

• 1 1/4 cups (300 mL) flour
• 2 level teaspoons (10 mL) baking powder
• 1 teaspoon (5 mL) ground cinnamon
• 1/2 teaspoon (2.5 mL) ground cloves
• 1 teaspoon (5 mL) ground nutmeg
• 1 cup (250 mL) brown sugar
• 2/3 cup (150 mL) sunflower oil
• 3 eggs
• 2 1/2 cups (600 mL) carrot shreds
• 3/4 cup (175 mL) walnut pieces

Frosting

• 1 lime
• 1 cup (250 mL) mascarpone
• 6 tablespoons (90 mL) butter
• 3/4 cup (175 mL) powdered sugar
• juice of 1/2 lemon

Directions

Cake
Preheat the oven to 350°F (180°C). Butter two cake pans. Blend the flour and baking powdertogether into a large bowl, then mix in the spices.
Using an electric mixer, mix the muscovado sugar, sunflower oil, and eggs until smooth.Fold in the grated carrots and walnut pieces, then add the dry ingredients until evenly combined.
Spoon the mixture into buttered pans and bake until a skewer inserted into the center comes out clean,about 25 minutes.
Frosting
Juice the lime and lemon, then mix the mascarpone, butter, sugar, and the juices. Sandwich thecake layers together with 1/3 of the frosting. Spread frosting over the top of the cake and smooth it downthe sides to cover completely.

Enjoy!   http://www.bestcarrotrecipe.com/best-ever-carrot-cake-recipe.html

Fresh and Ripe Pineapple Carrot Cake Recipe

It’s important to use both fresh, ripe pineapple and sweet, juicy carrots for this pineapple carrot cake recipe. They are key to producing a rich, moist, firm cake that you’ll be proud to serve. If you don’t like “chunks” in your carrot cake, try this tip: grind the walnuts in your coffee grinder. They’ll give you the taste without the texture.

Pineapple Carrot Cake Recipe. This carrot recipe is one of my personal favorites!

Ingredients

• 6 carrots, peeled and quartered
• 2 cups (500 mL) flour
• 2 teaspoons (10 mL) baking soda
• 1/2 teaspoon (2.5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 3/4 cup (175 mL) sunflower oil
• 1 ½ cups (375 mL) honey
• 3 eggs
• 2 teaspoons (10 mL) vanilla extract
• 3/4 cup (175 mL) buttermilk
• 1 cup (250 mL) fresh chopped pineapple
• 1 cup (250 mL) ground walnuts

Directions

Preheat oven to 350°F (180° C). Butter two round cake pans. In a saucepan, cover carrots with water. Bring to a boil and cook until tender, about 15 minutes. In a mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Beat the oil, honey, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients. Stir in cooked carrots , pineapple, and walnuts until just combined. Transfer the batter to the cake pan. Bake for 40-45 minutes.

Enjoy!  http://www.bestcarrotrecipe.com/pineapple-carrot-cake-recipe.html