Great for sheet cakes, layer cakes, cupcakes, and more. Read more about Kristin HERE. Will definitely make these again. Surprisingly, you could really taste the pineapple flavor even with the small amount. We like using both granulated and brown sugar in this, but using one or the other is an option. We’re Adam and Joanne, the creators of Inspired Taste. I often just use a powdered sugar, vanilla coconut milk frosting and was wondering if you have the nutritional info without the Cream cheese frosting? The frosting can be kept in an airtight container in the fridge for a few days or in the freezer for a few months. All comments are governed by our Privacy Policy & Terms. Make this as written and you won't be disappointed. Using a silicone spatula or wooden spoon, fold in any mix-ins, like raisins or chocolate chips. I put them in a Tupperware container and they were still soft after six days. I modified this recipe: 2 oz pineapple instead of 8oz & only a small amount of the juice, 4 eggs instead of 3, left out the nuts, 3 tsp cinnamon instead of 2, & a sprinkle of nutmeg. Drop by rounded tablespoons onto a baking sheet. Line a 12-cup muffin pan with cupcake liners. Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes. Find easy to make recipes and browse photos, reviews, tips and more. And as I don’t like sweeter side, I reduced the sugar into half, and I only use brown sugar and add a lemon juice to the frosting. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. The only difference is I added crushed pineapples and used walnuts instead of pecans. Frosting: Unless you plan to pipe a lot of frosting onto each cupcake, you will likely have some frosting leftover. When refrigerated, the cupcakes will last about 5 days. Super WOW! You must be at least 16 years old to post a comment. Perfectly moist cake mix. And my guests couldn't tell it was a carrot cake (what?? Hi Cindy, The nutrition facts were calculated with the frosting. I make it with spice cake mix. How do you store the cupcakes? When the cake has cooled completely, spread the cake evenly with the frosting. That said, you should be able to swap some of the oil for applesauce without too many issues. The cookies are still warm and my son is raving about them! all that hand grating for nothing? I made these today and they were to die for. Excellent recipe and not overly sweet. Making these cupcakes is just as simple as making carrot cake. Trusted Super Moist™ carrot cake recipes from Betty Crocker. A few years ago, we shared our absolute favorite recipe for carrot cake. If you have a couple of bowls and can stir ingredients together then you can absolutely make these cupcakes! If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! It was moist and not overly sweet.
Copyright © 1995-2020 . You can freeze just about any cookie, and cake mix cookies are no exception. Estimates assume that all the frosting is used (which is a lot). what?). If you’d like to make a full-sized cake, take a look at our Easy Carrot Cake Recipe. Preheat your oven so the cookies will bake evenly and at the same temperature the entire time. Caramel Stuffed Chocolate Coconut Cookies, Tortellini Soup with Italian Sausage & Spinach, Easy Ham and Cheese Sliders Garlic Butter, One Pot Cheesy Smoked Sausage Pasta Skillet, All-Natural Mattress Cleaner – How to Clean Odors and Stains from Your Mattress. First time commenting? Save my name, email, and website in this browser for the next time I comment. Custom Design by Nina Cross
We are all about tasty treats, good eats, and fun food. They bake in the oven for 20 to 25 minutes. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar. Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. Stir in the pecans by hand. My dad told everyone he could about how delish they were! In a mixing bowl, combine the cake mix, grated carrots, pineapple along with the juice, water, eggs, oil, and cinnamon. This is our favorite recipe for carrot cake cupcakes! Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish. Store frosted cupcakes in the refrigerator for up to 5 days. You could probably keep them for up to a year, but they wouldn’t be as fresh tasting. It went over well with our guests & my husband (not all of my "experiments" do), but not so much with the kids. I will definitely be making more to share with family and friends. Save my name, email, and website in this browser for the next time I comment. Fill them with chocolate chips for the perfect Easter Cookie! We do not recommend adding more than 1/2 cup. To tempting if there are more than that! They kept really well. I’m lactose intolerant and cream cheese really doesn’t set well at all. Switch to a large rubber spatula. I read the other review and couldn't figure out why they made all those odd changes (butter on top? Just let them sit out for 15 minutes before serving them. Read more, © 2009-2020 Inspired Taste, Inc. I've been making carrot cake this way for years. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Please review our Comment Guidelines. These Carrot Cake cookies only took about fifteen minutes, from start to finish – and that includes baking time! Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook! On the back of the box of the duncan hines carrot cake mixm there is a recipe for an extra added touch carrot cake. For all desserts, go HERE and for all recipes go HERE. turned out nicely. Highly recommend making them! So not good, but yum.) Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides as needed. 1/8 teaspoon freshly grated nutmeg, optional, 1/2 cup (118 ml) canola or other vegetable oil, 1/2 cup (100 grams) lightly packed brown sugar, 1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots), 1/4 cup (50 grams) coarsely chopped pecans, optional, 8 ounces (226 grams) full-fat block cream cheese, softened to room temperature, 1/2 cup (115 grams) unsalted butter, softened to room temperature, 3 cups (360 grams) powdered sugar (confectioners sugar), plus more as needed, Pinch ground cinnamon or ground cardamom, optional. There’s no spluttering of oil and it makes crispy slices of bacon heaven. CDKitchen, Inc. 20:11:27:01:01:15 :C: 1 package (18.25 ounce size) yellow cake mix, 1 can (8 ounce size) crushed pineapple with juice, undrained, 1 container (16 ounce size) cream cheese frosting, BLUE RIBBON CARROT CAKE WITH CREAM CHEESE ICING, Blue Ribbon Carrot Cake With Cream Cheese Icing, 13 Ways To Use Frozen Spinach (and love it! Here’s how I like to do it: We’ve developed this recipe so that it makes about 12 nicely sized cupcakes. These cupcakes are also inspired by one of our most popular recipes! Read more, This extra easy baked oatmeal recipe with fresh strawberries, bananas, and chocolate is one of our favorite things to make for breakfast. I made these and they turned out perfect, first time aswell , Wowzer! Using an electric mixer, mix ingredients on low speed for 30 seconds, then on medium speed for a minute. Press down slightly with your fingers to flatten. Overall it turned out okay. Bake in the preheated oven for 11-12 minutes. (Eek!! Remove the cake from the oven and place the dish on a wire rack to cool.