Ann'S Chocolate Chip Carrot Cake Pumpkins Recipe

Name: Ann'S Chocolate Chip Carrot Cake Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 2 cups cake flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups white sugar; 1 1/2 cups vegetable oil; 4 eggs; 2 cups grated carrots; 1 (8 ounce) can crushed pineapple, drained; 1 tablespoon cake flour; 1/2 cup chopped walnuts; 1/2 cup semisweet chocolate chips; Frosting:; 1/2 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

Servings: persons

Cupcakes:
2 cups cake flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 tablespoon cake flour
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
Frosting:
1/2 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

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).
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.
3
Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
4
Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
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.
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.
7
Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

2561

kcal

Calories

148

Fat

293

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cupcakes:, 2 cups cake flour, 2 teaspoons ground cinnamon, 1 1/2 teaspoons baking soda, and more.

Yes, Ann'S Chocolate Chip Carrot Cake Pumpkins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ann'S Chocolate Chip Carrot Cake Pumpkins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions