(Re-upload) My Spiced Carrot Cupcakes are a perfect ending to a hearty meal. Light, small & packed full of flavour. Head on over to @NutureInChrist, https://goo.gl/QDaqnn, for her take on lasagne, coming up tomorrow. My YouTube sister Fernelle has recipe videos & more so head on over to her channel. Any questions, drop them below in the comment section… Please don’t forget to share, subscribe, like & leave a. comment. Thanks for your eyes, ears and time! ��.. For the printable recipe of my Spiced Carrot Cupcakes with Cream Cheese Frosting, head over to my website nadiadonella.com: @https://goo.gl/LFUbZ8.. Previous Video: Easy Peanut Butter Cookies @https://youtu.be/aNSNTPgu6cY.. You can also follow me on: http://nadiadonella.com/. https://www.instagram.com/nadiadonella/. https://twitter.com/NadiaDonella. https://www.facebook.com/NadiaDonella/. https://www.pinterest.com/nadiadonell….. This post is not sponsored… Music in video: TITLE: It’s That Time Again. ARTIST: NICOLAI HEIDLAS.. Till next time,. Nadia✌
Carrot Cake is made extra special with a buttery Beetroot Buttercream. This sweet treat is so delicious you’d never guess it’s packing vegetables as well. Presented by Karen Ahmed. Music courtesy of the Audio Network.. Special 3rd birthday year mentions. Thai Green Curry Chicken. https://www.youtube.com/watch?v=zYTtEjIMe10. Chicken Cafreal. https://www.youtube.com/watch?v=UYh64lkovwY. Chilli Garlic Lobster with Bloody Mary Linguine. http://www.youtube.com/watch?v=V2RNF7hX300. Kesar Pedas. https://www.youtube.com/watch?v=bhxbWtmh25o. Jerk Chicken. http://www.youtube.com/watch?v=x9cUzkDc7dk. Chicken Fajitas. https://www.youtube.com/watch?v=xJe3cJhkgp8. About KRAVINGS Food Adventures. Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she’ll make it easy peasy for you to follow.. She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!. New uploads EVERY Friday(North America) and Saturday (Middle East/India) please SUBSCRIBE so you don’t miss any of the action! You can find the whole recipe here http://kravingsfoodadventures.com/carrot-cupcakes-with-beetroot-buttercream/. ngredients. 1 cup all purpose flour. 1 teaspoon baking soda. ½ teaspoon baking powder. 1 teaspoon cinnamon. ¾ cup sugar. ¼ teaspoon salt. 1½ cups grated carrots. ? cup oil. 2 beaten eggs. 1 cup butter at room temperature. 3 cups sifted icing sugar. 2 tbsps or more milk. 2 tbsps or more grated beets. Instructions. Sift together the flour, baking soda and powder and cinnamon and add in the sugar and salt and combine. Add the carrots and oil to a food processor, add half the beaten egg and the flour mixture a tbsp at a time, add the rest of the egg and all of the flour mixture and scrape the bottom of the mixing bowl. Divide the mixture among 8 cupcake cases and bake in a preheated 350 degree oven for 10 – 15 mins. Whip the butter and add in the icing sugar a tbsp at a time till fluffy and well combined. Add milk. Fold in the beets to get the desired consistency. When the cupcakes are cooled down, fill a piping bag with the buttercream and pipe in a clockwise pattern. Download my Roku app https://www.roku.com/channels#!details/49158/kravings-blog. Follow me on: facebook.com/kravingsblog. twitter.com/karenahmed
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated..
The Full Recipe & Ingredients List. http://www.telandeworld.com/single-recipe/beetroot-walnuts-muffins. Other Amazing Recipes from Telande. https://telandeworld.com
In this video we’ll show you how to make some delicious Spiced Carrot Cupcakes! Here is the link to our Spiced Carrot Cupcakes recipe: https://amoretti.com/blogs/recipes/spiced-carrot-cupcakes. Click here to sign up to our newsletter: https://amoretti.com/pages/newsletter-signup. Follow us on: https://www.instagram.com/amoretti/. https://www.pinterest.com/amorettifoods/. https://www.facebook.com/Amoretti. https://twitter.com/amoretti. Visit: http://www.amoretti.com/. https://amoretti.com/pages/blogs. #cupcakes #dessertplating #amoretti #buttercreamcupcakes #carrotcupcakes #cupcakerecipe #dessertforacrowd #dessertporn. Promo code YOUTUBE25 expires 5/1/2020
Our Carrot and Beetroot Muffin recipe went down a storm with the children at the NEFF Little Kitchen during this year’s Big Feastival.. Find the full recipe here: http://cookaholics.neff.co.uk/recipes/. Why not give the recipe a go with your children at home?. Don’t forget to share your recreations with us on our NEFF Bake It Yourself social channels!
Try this fantastic beetroot muffin recipe vegan and gluten free of course. For more recipes, subscribe to the Yes 2 Life Show. Thanks for watching:). Total number of portions: 4 (around 12 muffins total). Calories / portion: 329. Fat / portion: 5. Carbs / portion: 62. Protein / portion: 12. Ingredients. 5 cooked beetroot. 2 banana. 1 lemon. 1½ cup fine oats. ½ cup buckwheat flour. 2 Tbsp chia seeds. 1 tsp of baking soda. 1 Tbsp of agave juice (alternative: date juice. Sweetness optional, depending on your preference for sweetness). 150 ml soy milk. For the topping. 1 cooked beetroot (grated). 2 Tbsp coconut flakes. ►Subscribe to the Channel at https://www.youtube.com/channel/UCt9E…. Credit for the intro song:. Music Credit: Nkato. Track Name: “Chill Soul Rap Instrumental”. Music By: Nkato @ https://soundcloud.com/nkato. Original upload HERE https://soundcloud.com/nkato/chill-so…. License for commercial use: Creative Commons Attribution 3.0 Unported (CC BY 3.0) https://creativecommons.org/licenses/…. Music promoted by NCM https://goo.gl/fh3rEJ. ► Music Credit: Chris Morrow 4. Track Name: “Hip Hop Rap Instrumental Crying Over You”. Music By: Chris Morrow 4 @ https://soundcloud.com/chris-morrow-3. Include a link to the artists original content, HERE https://soundcloud.com/chris-morrow-3…. License for commercial use: Creative Commons Attribution 3.0 Unported (CC BY 3.0) https://creativecommons.org/licenses/…. Music promoted by NCM https://goo.gl/fh3rEJ
For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/25753/carrot-cake-recipe/. This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews! For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option. **The creamy frosting recipe shared on our recipe page is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section in the recipe on Inspired Taste. The full recipe can be found here: https://www.inspiredtaste.net/25753/carrot-cake-recipe/. **FAQ**. Why don’t we include exact ingredient amounts in our videos? We get this question a lot so we thought it was time to explain. We like to keep our videos short and to the point, but want to make sure they are in a format that you can follow along. We work hard to include enough useful information to help home cooks of all levels. We also try to make each video easy to fast forward and rewind.We make everything in our own kitchen so we know you can too. We frequently include alternative methods and ingredient substitutions in our recipes to accommodate for different diets and the equipment you may (or may not) have at home. It isn’t always the easiest to keep the video short while also including exact ingredient amounts along with all of the possible substitutions and variations.It’s important to us that everyone can successfully make our recipes so we like to have all the information you need all in one place, which is in the full recipe on our blog. This also makes sure that viewers that stumble onto our YouTube channel are aware of the in-depth information provided for each recipe on Inspired Taste. Happy Cooking! Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at https://www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. Joanne and Adam. FOLLOW US. Facebook: https://www.facebook.com/inspiredtaste. Twitter: https://twitter.com/inspiredtaste. Instagram: https://instagram.com/inspiredtaste/. Pinterest: https://www.pinterest.com/inspiredtaste/
Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until most of the flour is absorbed. Fold in the grated carrots, beets and nuts; do not overmix. Spoon the batter into the prepared cupcake tin and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25. Spiced Carrot and Beet Cupcakes.
These veggie-based, gluten-free cupcakes are a decadent treat, minus the guilt. MyFitnessPal Healthy Desserts and Snacks. Gluten Free Grains Gluten Free Baking Gluten Free Junk Food Free Food Protein Dinner Low Carb Recipes Cooking Recipes Fat Free Recipes Kitchen Recipes.
Fold in the carrots, pineapple and walnuts. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick.
These moist, gluten-free cupcakes are made with carrots, golden beets, maple syrup and walnuts. We’ve swapped traditional butter for mild-flavored olive oil to make these cupcakes vegan. Reminiscent of traditional carrot cake, these tasty cupcakes can be eaten without any regret. In large bowl, beat cake mix, beet puree, beet liquid, eggs and oil on low speed of electric mixer 30 seconds to combine.
Beat 2 minutes on medium until smooth, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.
Toast the pecans in an oven pre-heated to 225°C (425°F) for 10 minutes. Turn the oven down to 175°C (350°F). Peel and grate about 3 beets and 3 carrots to make 1 cup each, packed down (raw). Beat 3 eggs. Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.
Fold in the carrot and beetroot and pour into a greased tin. Take care not to over mix the batter. This mixture is enough for two 20 cm round cake tins or one 26 cm ring cake tin.
In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins. Fill paper-lined muffin cups three-fourths full.
Nigella Lawson’s carrot cake cupcakes are perfectly spiced with lemon and orange zest (don’t skip, they really add a lot to the recipe) and cinnamon, which goes perfectly well with the carrots. The walnuts are just perfect in this carrot cake recipe, adding a touch of crunchiness which complements the creaminess of the cream. A vintage recipe for gently spiced pickled beets with cinnamon and clove yields 6 quarts.
Don’t throw away the juice from an empty jar, make pickled beet eggs with it.
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This recipe was inspired by an amazing dish of roasted rainbow carrots I sampled at the Purple Café in Seattle.
This recipe would be superb baked in smaller pans because you could unmold the cakes, wrap them in clear cellophane, tie them with a mocha-colored bow, and give them
I wanted to make the cookie equivalent of carrot cake, and I included all my favorite carrot cake ingredients—among them, coconut, raisins and pecans, and just one of the usual carrot cake spices, ginger.
I made it yesterday for someones birthday (who’s carrot cake is his favourite and I was a bit underpreasure because of that) and he loved it, I loved it, everyone loved it, the only tiny thing is like at the end there was a little bit of oil flavour in my mouth, so next time I’ll just put less oil, other than that 100 points, and the icing is suuuuuper nice I usually don’t like icing on cakes I always remove it but this one is just yummy
I made this cake twice �� I love it its really delicious thank you for the recipe. But i have one question. Myfrosting didnt get thick is the whipping cream needs to be cold for the frosting to be thick? Pls answer thank you:)
This is literally the best carrot cake I’ve ever made and I made it for my Husband and his family and they absolutely loved it! I changed a few things, I used self raising flour and no baking soda(didn’t have plain flour at home) substituted the light brown for dark brown sugar and used 50g less for both sugars and finally added 1/2 cup of walnuts as well. I will definitely be baking this carrot cake again
I found it! This is the first carrot I made and I couldn’t find this recipe so I have been making another (overly sweet) one. Yay! I love this recipe, it’s so good.
I’m scared lol �� I’m making this now and my batter was so thick and it doesn’t look like yours at all. I don’t know how mines not runny like yours because I followed to a t and went back over 3 times. I will let u know how it turns out
To whomever may read this comment, please, please, make this carrot cake. I’ve made it over and over again and it has become a staple recipe for me, it’s so delicious, the texture is beautiful and it also keep well in the fridge for a couple of days. I fell in love with carrot cake after visiting London, having tasted one slice at a stall in Borough Market, and when I came home I looked for a good recipe and, well, I found a marvelous one. Thank you so much for sharing.
Made this today.:) Unfortunately my carrots were only enough for 2 cups… It still turned out okay. I also didn’t have whipping cream for the icing, so I just mixed cream cheese and confectionary powder. Saving this vid for future baking. Thank you!!! ������
I like that you guys added the raisins in the dough. Not all recipes do, and I loooove raisins in the carrot cake, and I always add them. Also, I think these 2 layers can be sliced into 2 additional layers, thus, making it 4 layers, instead of 2 layers.
Hi guys! I have made your recipe over three times now! It has been a big hit with all my family, everyone wants the recipe. Unbelievable how moist it is. You guys are Amazing and videos are so detailed and easy to follow. Best cooks!
This cake is amazing! I made it yesterday and it is absolutely delicious! The recipe is perfect! It doesn’t need anything more or less! Just perfect!!! This will be a staple in our home from now on for sure!!! Thank you!
Thats pretty close to the recipe i use but i replace half the oil with butter milk. I like it way better that way. I will use the tip of adding the cream to the icing……
I literally just won a Bake Off Competition in work with this recipe!! The word everyone used to describe it was ‘moist’ I had comments like best carott cake I’ve ever had!
I split this mix into two loaf sized baking tins. I actually prefer carrot cake when it’s in the loaf shape. I also used a spoon and a half of nutmeg since a lot of other carrot cake recipes use that. Love this cake!
I made a 3 tier cake and a 2 layer cake Monday for a bday party. It was such a hit I just doubled the recipe and made a few more tier cakes! This is the absolute best cake ever!
Congratulations darling for successfully completing 3 years of your Kravings Blog. I”m sure mummy must be rejoicing with you in heaven. God bless you darling and all the best, from your darling old aunt.
I made it yesterday for someones birthday (who’s carrot cake is his favourite and I was a bit underpreasure because of that) and he loved it, I loved it, everyone loved it, the only tiny thing is like at the end there was a little bit of oil flavour in my mouth, so next time I’ll just put less oil, other than that 100 points, and the icing is suuuuuper nice I usually don’t like icing on cakes I always remove it but this one is just yummy
Thank you soo much for sharing my 8 year old son made this for the 1st time and it came out soo perfect and soo delicuous thank u ��❤
I made this cake twice �� I love it its really delicious thank you for the recipe. But i have one question. Myfrosting didnt get thick is the whipping cream needs to be cold for the frosting to be thick?
Pls answer thank you:)
This is literally the best carrot cake I’ve ever made and I made it for my Husband and his family and they absolutely loved it! I changed a few things, I used self raising flour and no baking soda(didn’t have plain flour at home) substituted the light brown for dark brown sugar and used 50g less for both sugars and finally added 1/2 cup of walnuts as well. I will definitely be baking this carrot cake again
I found it! This is the first carrot I made and I couldn’t find this recipe so I have been making another (overly sweet) one. Yay! I love this recipe, it’s so good.
I’m scared lol �� I’m making this now and my batter was so thick and it doesn’t look like yours at all. I don’t know how mines not runny like yours because I followed to a t and went back over 3 times. I will let u know how it turns out
To whomever may read this comment, please, please, make this carrot cake. I’ve made it over and over again and it has become a staple recipe for me, it’s so delicious, the texture is beautiful and it also keep well in the fridge for a couple of days. I fell in love with carrot cake after visiting London, having tasted one slice at a stall in Borough Market, and when I came home I looked for a good recipe and, well, I found a marvelous one. Thank you so much for sharing.
Am on my second piece. It came out absolutley perfect and delicious. Made half the batter though as it was my first try.. Damn this is a good recipe.
Made this today.:) Unfortunately my carrots were only enough for 2 cups… It still turned out okay. I also didn’t have whipping cream for the icing, so I just mixed cream cheese and confectionary powder. Saving this vid for future baking. Thank you!!! ������
I like that you guys added the raisins in the dough. Not all recipes do, and I loooove raisins in the carrot cake, and I always add them. Also, I think these 2 layers can be sliced into 2 additional layers, thus, making it 4 layers, instead of 2 layers.
Hi guys! I have made your recipe over three times now! It has been a big hit with all my family, everyone wants the recipe. Unbelievable how moist it is. You guys are Amazing and videos are so detailed and easy to follow. Best cooks!
This cake is amazing! I made it yesterday and it is absolutely delicious! The recipe is perfect! It doesn’t need anything more or less! Just perfect!!! This will
be a staple in our home from now on for sure!!! Thank you!
Thats pretty close to the recipe i use but i replace half the oil with butter milk. I like it way better that way. I will use the tip of adding the cream to the icing……
I literally just won a Bake Off Competition in work with this recipe!! The word everyone used to describe it was ‘moist’ I had comments like best carott cake I’ve ever had!
I split this mix into two loaf sized baking tins. I actually prefer carrot cake when it’s in the loaf shape.
I also used a spoon and a half of nutmeg since a lot of other carrot cake recipes use that. Love this cake!
Just made this today and oh my god it was AMAZING! The cake were moist and rich! The frosting was smooth! Thank u soo much for the recipe! ������
As always your recipes always come up great… wow I was very impressed with how delicious it was so moist and the frosting was awesome.
I made a 3 tier cake and a 2 layer cake Monday for a bday party. It was such a hit I just doubled the recipe and made a few more tier cakes! This is the absolute best cake ever!
Congratulations darling for successfully completing 3 years of your Kravings Blog. I”m sure mummy must be rejoicing with you in heaven. God bless you darling and all the best, from your darling old aunt.