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Recipe Video: Carrot Cake Pumpkin Patch

Carrot Cake Pumpkin Patch 

Prep time: 15 minutes
Cooking time: 20 minutes
Yield: 12 mini pumpkin cupcakes


1 cup (250 mL) flour
1 tsp (5 mL) allspice
1/2 tsp (3 mL) baking powder
1/2 tsp (3 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) white sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 cup (250 mL) grated carrot
1/2 cup crushed pineapple, drained
1/4 cup (60 mL) vegetable oil
1/4 cup (60 mL) walnut pieces

1- 8 oz package of cream cheese, softened
1/4 cup (60 mL) salted butter, softened
3 cups (750 mL) icing sugar
1/2 tsp (3 mL) vanilla extract
professional grade orange food colouring
12 rosebud chocolates
1/3 cup (80 mL) coarse orange sugar

Cooking directions

  1. Preheat oven to 350°F (177°C).
  2. Batter: in a large mixing bowl, sift together flour, allspice, baking powder, baking soda and salt.
  3. In a medium sized mixing bowl, whisk together white sugar, brown sugar and eggs. Mix in carrot, pineapple, oil and walnuts.
  4. Stir liquid ingredients into the dry. Scoop the batter into two greased 12 cupped Bundt cupcake pan, 2 tbsp of batter in each cup and bake for 20 minutes. Once baked, allow to cool before icing.
  5. Icing: Using an electric mixer, blend together cream cheese, butter, icing sugar and vanilla until smooth and fluffy. Use orange food colouring to reach your desired shade of orange.
  6. Place one of the Bundt cupcakes upside down on another to form a pumpkin shape, using icing to stick them together. Apply icing to the outside, of the pumpkin. Place a rosebud on top as a “stem” and sprinkle with coarse orange sugar. Continue until all of the mini pumpkin cupcakes have been made.

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