Best 3 Anns Chocolate Chip Carrot Cake Pumpkins Recipes
**Introducing Ann's Chocolate Chip Carrot Cake Pumpkins: A Unique and Irresistible Treat**
Indulge in the delightful combination of carrot cake and pumpkin flavors in Ann's Chocolate Chip Carrot Cake Pumpkins. These bite-sized treats are bursting with moist carrot cake and pumpkin spices, studded with rich chocolate chips, and topped with a decadent cream cheese frosting. Perfect for fall gatherings, bake sales, or simply a sweet treat, these carrot cake pumpkins are sure to be a hit. Additionally, this article includes variations for gluten-free, vegan, and mini-sized carrot cake pumpkins, catering to various dietary preferences and allowing you to create the perfect treat for any occasion. So grab your aprons and let's embark on a baking adventure!
CHOCOLATE CHIP PUMPKIN CAKE
It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
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!
Provided by Ann Sayegh
Categories Pineapple Desserts
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- 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).
- 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.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- 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.
- 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.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
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!
Provided by Ann Sayegh
Categories Pineapple Desserts
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- 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).
- 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.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- 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.
- 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.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you have everything you need.
- Use fresh, high-quality ingredients: The better the ingredients, the better your baked goods will taste. If possible, use organic or locally-sourced ingredients.
- Don't overmix your batter: Overmixing can make your baked goods tough. Mix just until the ingredients are combined.
- Bake your baked goods at the correct temperature: The temperature of your oven can affect the texture and flavor of your baked goods. Be sure to preheat your oven to the correct temperature before baking.
- Let your baked goods cool completely before frosting or serving: This will help to prevent the frosting from melting and the baked goods from falling apart.
Conclusion:
Baking is a science and an art. With a little practice, you can create delicious baked goods that your family and friends will love. Remember to be patient, have fun, and experiment with different recipes. The more you bake, the better you will become at it.
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