Ann's Chocolate Chip Carrot Cake Pumpkins

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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!

Submitted by Ann Sayegh
Published on June 19, 2020
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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

Cupcakes:

  • 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

Frosting:

  • 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

Directions

  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.

Nutrition Facts (per serving)

818 Calories
49g Fat
89g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 818
% Daily Value *
Total Fat 49g 63%
Saturated Fat 16g 80%
Cholesterol 103mg 34%
Sodium 595mg 26%
Total Carbohydrate 89g 33%
Dietary Fiber 2g 6%
Total Sugars 60g
Protein 7g 15%
Vitamin C 4mg 4%
Calcium 74mg 6%
Iron 3mg 15%
Potassium 182mg 4%

* 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.