Ann's Chocolate Chip Carrot Cake Pumpkins Recipe

Recipesfull introduces to you: Halloween Recipes. (Ann's Chocolate Chip Carrot Cake Pumpkins Recipe). Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Brief

Prep 20 mins

Cook: 20 mins

Additional: 30 mins

Total: 1hr10 mins

Servings: 12

Yield: 12 servings

Ann's Chocolate Chip Carrot Cake Pumpkins Recipe

Ingredients

2 cups cake flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups white sugar

1 ½ cups vegetable oil

4 eggs

2 cups grated carrots

1 (8 ounce) can crushed pineapple

drained

1 tablespoon cake flour

½ cup chopped walnuts

½ cup semisweet chocolate chips

½ cup butter

1 (8 ounce) package cream cheese

softened

1 tablespoon vanilla extract

2 cups confectioners' sugar

or more as needed

1 tablespoon lemon juice

3 drops orange food coloring

1 (1.5 ounce) tube black decorating gel

Pumpkin Cookies with Cream Cheese Frosting (The World's Best)

Holidays and Events

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).

Step 2

Sift 2 cups cake flour cinnamon baking soda baking powder and salt together in a bowl. Mix in sugar oil and eggs until combined. Stir carrots and pineapple into the batter.

Step 3

Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.

Step 4

Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.

Step 5

Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature 15 to 20 minutes; remove from molds.

Step 6

Combine butter cream cheese and vanilla extract in a bowl; beat with an electric mixer until well blended 4 to 6 minutes. Mix in confectioners' sugar on low speed 1/2 cup at a time until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set 15 to 20 minutes.

Step 7

Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

Nutritional Information

Ann's Chocolate Chip Carrot Cake Pumpkins Recipe

Servings Per Recipe:12

Calories: 818.3

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 89.4g 29%

Dietary Fiber: 1.6g 7%

Sugars: 60.1g

Fat: 49.4g 76%

Saturated Fat: 15.9g 79%

Cholesterol: 102.9mg 34%

Vitamin A Iu: 3641IU 73%

Niacin Equivalents: 3.3mg 26%

Vitamin B6: 0.1mg 7%

Vitamin C: 3.5mg 6%

Folate: 65.6mcg 16%

Calcium: 73.7mg 7%

Iron: 2.7mg 15%

Magnesium: 20.3mg 7%

Potassium: 181.6mg 5%

Sodium: 595.3mg 24%

Thiamin: 0.3mg 29%

Calories From Fat: 444.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.