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How to Make Ann's Chocolate Chip Carrot Cake Pumpkins - A Step-by-Step Guide

Ann's Chocolate Chip Carrot Cake Pumpkins are a delightful spin on the classic carrot cake. With the addition of chocolate chips and a festive pumpkin shape, this recipe is perfect for fall gatherings and Halloween celebrations.

Carrot cake is a beloved dessert that combines the sweetness of carrots with warm spices like cinnamon and nutmeg. This recipe takes the traditional carrot cake to a whole new level by incorporating the rich flavor of chocolate and shaping the cake into adorab...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    818 cal.

    • Total Fat: 49g
    • Saturated Fat: 16g
    • Cholesterol: 103mg
    • Sodium: 595mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 2g
    • Total Sugars: 60g
    • Protein: 7g
    • Vitamin C: 4mg
    • Calcium: 74mg
    • Iron: 3mg
    • Potassium: 182mg

    Categories

    Chocolate chip recipes
    Carrot cake recipes
    Pumpkins recipes