Awesome Carrot Cake With Cream Cheese Frosting Food

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CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 servings

Number Of Ingredients 18

Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
1 pound cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
  • Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
  • Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
  • Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
  • For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
  • To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

BEST CARROT CAKE WITH CREAM CHEESE FROSTING



Best Carrot Cake With Cream Cheese Frosting image

This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.

Provided by HocoRuco

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup pecans, chopped
8 ounces cream cheese
1 (16 ounce) box powdered sugar
1/4 cup butter or 1/4 cup margarine
2 teaspoons vanilla

Steps:

  • First prepare the cake.
  • Preheat oven to 350 degrees.
  • Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
  • Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
  • Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
  • Allow cake to cool and prepare cream cheese frosting.
  • In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
  • Cover cooled cake with frosting, slice and serve.
  • You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 slices of carrot cake

Number Of Ingredients 21

Cooking spray
3 cups walnuts
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 teaspoons pure vanilla extract
1 pound carrots, shredded (about 4 cups)
2/3 cup raisins
4 sticks unsalted butter, at room temperature
3 8-ounce packages cream cheese, at room temperature
4 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
  • Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
  • Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
  • Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
  • Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.

CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING



Canada's Best Carrot Cake With Cream Cheese Icing image

Canadian Living's most popular carrot cake recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.

Provided by Katzen

Categories     Dessert

Time 1h20m

Yield 18 Slices, 18 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups carrots, grated
1 cup canned pineapple, drained & crushed
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar

Steps:

  • Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
  • In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
  • Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.).
  • Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.).
  • Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
  • When is the cake done:.
  • A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
  • When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

Nutrition Facts : Calories 335, Fat 19.3, SaturatedFat 6.1, Cholesterol 55.9, Sodium 286.9, Carbohydrate 38, Fiber 1.3, Sugar 25.6, Protein 3.9

AWESOME CARROT CAKE



Awesome Carrot Cake image

i got this recipe from All recipes.com. the cake was super easy to make and extremely moist and tender. i have made alterations to the recipe as recommended by many of the members. Feel free to leave out the pecans. I did :)

Provided by Anu- new to the coo

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

2 eggs
1/4 cup vegetable oil
1/2 cup applesauce
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups grated carrots
1/2 cup chopped pecans
1 (8 ounce) can crushed pineapple (juice squeezed out)
1/4 cup butter, softened
1/4 lb cream cheese, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
  • In a large bowl, beat together eggs, oil, apple sauce, sugars, crushed pineapple and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 30 minutes.
  • To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 852, Fat 38.5, SaturatedFat 11.9, Cholesterol 111.6, Sodium 538, Carbohydrate 124.3, Fiber 3.9, Sugar 98.5, Protein 7.9

SAM'S AWESOME CARROT CAKE ICING



Sam's Awesome Carrot Cake Icing image

Make and share this Sam's Awesome Carrot Cake Icing recipe from Food.com.

Provided by Raven0592

Categories     Dessert

Time 10m

Yield 2-3 cups

Number Of Ingredients 4

8 ounces cream cheese
4 tablespoons butter, melted
2 tablespoons vanilla
1 lb powdered sugar

Steps:

  • Beat cream cheese until fluffy.
  • Gradually add melted butter until absorbed.
  • Add vanilla, then sugar, one cup at a time. Beat well after each addition.
  • When cake is cooled, use a knife or spatula to spread icing evenly over cake.

Nutrition Facts : Calories 1519.1, Fat 62.8, SaturatedFat 39.5, Cholesterol 185.8, Sodium 502.7, Carbohydrate 230.6, Sugar 223.9, Protein 8.8

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Cream Cheese Frosting

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)



Best Ever Yummy Carrot Cake!!!! (With Cream Cheese Frosting) image

This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan.

Provided by KirstenSU04

Categories     Dessert

Time 50m

Yield 1 12, 16 serving(s)

Number Of Ingredients 22

4 cups all-purpose flour
3 1/2 cups granulated sugar
1 1/2 tablespoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons ground cinnamon
2 cups vegetable oil
6 eggs
2 teaspoons vanilla extract
4 cups shredded carrots
1 1/2 cups sweetened coconut
1 cup chopped walnuts
1 cup crushed pineapple, drained (or 8oz can)
2 cups raisins
20 ounces cream cheese
5/8 cup butter, softened
7 1/2 cups powdered sugar
3 teaspoons vanilla extract (use the clear type if you want really white frosting)
red food coloring
yellow food coloring
green food coloring
powdered sugar, as needed to thicken the frosting

Steps:

  • Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
  • FOR THE CAKE:.
  • Grease & flour four 12" round pans.
  • Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
  • In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
  • Add the wet mixture to the dry mixture until just combined.
  • Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
  • Pour the batter into your greased & floured pans.
  • Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
  • Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
  • FOR THE CREAM CHEESE FROSTING:.
  • While the cake is baking & cooling you can make your frosting.
  • Beat cream cheese & softened butter in your mixer until it is light & fluffy.
  • With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
  • Continue beating until the frosting is smooth.
  • Add the vanilla to the frosting & continue to mix until combined.
  • This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
  • If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
  • TO ASSEMBLE CAKE:.
  • When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
  • If you put too much frosting it will squish out from the weight of the stacked cakes.
  • Spread the remainder of the frosting on the sides of the cake.
  • FOR THE CARROT DECORATIONS:.
  • Take two small bowls of frosting.
  • To one add green food coloring until you get a nice "carrot stem green" color.
  • To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
  • Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
  • You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.

Nutrition Facts : Calories 1119.4, Fat 56.2, SaturatedFat 19, Cholesterol 137.4, Sodium 911.1, Carbohydrate 149.4, Fiber 3.7, Sugar 116.7, Protein 10.6

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Cream Cheese Frosting

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

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From recipeschoice.com


HEALTHY CARROT CAKE WITH CREAM CHEESE FROSTING - LAUREN FIT FOODIE
Preheat oven to 350 °F degrees. Spray a 9-inch bundt pan or 9-inch regular cake pan with cooking spray. In a large mixing bowl whisk together the eggs, vanilla, unsweetened applesauce, brown sugar blend and sweetener. Whisk until combined. In a separate bowl combine flour, cinnamon, nutmeg, ginger, salt, and baking soda.
From laurenfitfoodie.com


CARROT CAKE WITH CREAM CHEESE FROSTING | CHEW OUT LOUD
Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil. Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a …
From chewoutloud.com


CARROT CAKE LOAF {CREAM CHEESE FROSTING} - TWO PEAS & THEIR POD
Preheat the oven and grease a 9×5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots and raisins, if using.
From twopeasandtheirpod.com


SOURDOUGH CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
Preheat oven to 350°F. Butter and flour a 9x13-inch baking pan; set aside. Gently melt coconut oil. In a large mixing bowl, stir together coconut oil, sugar, sourdough starter, vanilla, and eggs until thoroughly combined. In a separate bowl stir together flour, baking soda, salt, and cinnamon. Add dry ingredients to sourdough mixture and stir ...
From culturesforhealth.com


MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING
Mix in the flour until just combined. Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated. Pour batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
From cookiesandcups.com


SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
From skinnytaste.com


EASY CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
Pour into a 20 cm (8 inch) round cake tin lined with baking paper. 6. Bake until golden, evenly risen, and a skewer inserted in the middle of the cake comes out clean. 7. Place room temperature butter and room temperature cream cheese in a bowl. 8. Beat until creamy, pale and smooth. 9. Sift over icing sugar.
From bakingenvy.com


CARROT CAKE WITH CREAM CHEESE FROSTING - KILTED CHEF
Instructions. Preheat oven to 350F. Place the sugars, oil, vanilla and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add the spices, baking powder, baking soda and salt and mix until combined. Add the flour and mix until combined.
From kiltedchef.ca


MOIST & EASY CARROT CAKE WITH CREAM CHEESE FROSTING
Preheat oven to 350 degrees. Grease and flour two 8-inch or three 9-inch cake pans. In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a …
From lecremedelacrumb.com


CARROT CAKE LOAF WITH CREAM CHEESE FROSTING - AVERIE COOKS
In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Add the oil, eggs, buttermilk, sugars, vanilla, cinnamon, cloves, allspice, nutmeg, and whisk vigorously until combined. Add the flour, baking soda, baking powder, optional salt, and stir to incorporate; don't overmix. Stir in the carrots.
From averiecooks.com


LAYERED CARROT CAKE WITH CREAM CHEESE FROSTING - AVERIE COOKS
Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasrty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans.
From averiecooks.com


OLD FASHIONED CARROT CAKE - THE DARING GOURMET
Preheat the oven to 350 degrees F. Line the bottom of an 8-inch square baking pan with parchment paper and lightly grease the sides of the pan. In small bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs and brown sugar until combined.
From daringgourmet.com


CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING A MOMENT
Bake until the cakes feel springy and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs (about 42 to 48 minutes). Cool for 20 minutes in the pans, then invert onto a wire rack to cool completely. When completely cool, fill and ice with cream cheese frosting.
From bakingamoment.com


CARROT CAKE WITH CREAM CHEESE FROSTING - WHITE ON RICE
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices for at least 20 seconds. Set aside. In a mixer, beat together the sugar, brown sugar, and vegetable oil. Beat in the eggs until combined. Stir in the dry ingredients until smooth. Stir in the carrots until completely incorporated.
From whiteonricecouple.com


HEALTHY CARROT CAKE {W/ SKINNY CREAM CHEESE FROSTING}
Preheat the oven to 350 degrees F. Combine dry ingredients. Beat together all of the wet ingredients but the buttermilk. Then add the grated carrots, pineapple, and shredded coconut. Gradually add the dry ingredients and buttermilk, alternating between the two.
From wellplated.com


THE BEST CARROT CAKE WITH CREAM CHEESE FROSTING - HONEST & TASTY
Preheat oven to 350ºF (~176ºC). Generously grease two 9-inch baking pans with olive oil. Add about ¼ cup of flour to each pan and move the pan around, tapping, to get the pan coated with flour. Tap out the excess. In a large bowl, add granulated sugar, brown sugar, and olive oil. Mix with electric mixer.
From honestandtasty.com


CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD NETWORK …
Directions. Step 1. For the cake, preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper. Step 2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended. Step 3.
From foodnetwork.ca


BEST CARROT CAKE WITH CREAM CHEESE DRIZZLE - COUNTRY LIVING
Directions. Preheat oven to 325°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. Whisk together flour, pie spice, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk together brown sugar, granulated sugar, eggs, oil, and 1/4 cup orange juice in a second bowl.
From countryliving.com


AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING | ALLRECIPES
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.
From avize.aussievitamin.com


AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING - COOKING …
Cream cheese frosting, this is truly the best carrot cake. How to make awesome carrot cake with cream cheese frosting · preheat oven to 3501.5 f (1751.5 c). Sandwich tangy cream cheese frosting between two fluffy carrot cake cookies for a tasty treat.
From cookingmama.buzz


THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
How to Make Carrot Cake: 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix ...
From tastesbetterfromscratch.com


ULTRA MOIST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD DUCHESS
Prepare a 8” or 9” springform pan by spraying it with cooking spray. Using a kitchen towel or paper towel, ring the excess moisture out of the shredded carrots, then set the shredded carrots aside. In a stand mixer fitted with the paddle attachment, add in the brown sugar and oil. Beat on medium until combined.
From foodduchess.com


BEST HEALTHY CARROT CAKE (W/ CREAM CHEESE FROSTING) - FIT FOODIE …
In a medium bowl, mix together wet ingredients minus the coconut oil. Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again. Transfer batter into a 9×9-inch pan and into the oven. Bake at 350ºF for 25-30 minutes. Let carrot cake cool for at least an hour before frosting.
From fitfoodiefinds.com


HOMEMADE MOIST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD …
Instructions. Preheat oven to 175C. Grease and line one, 9 inches round baking pan with baking paper. Grate the carrots using a box grater and leave aside. In a big bowl place flour, baking powder, salt, cinnamon and mix well. In a bowl of the stand mixer add in the white sugar, brown sugar, vanilla essence and beat well.
From foodvoyageur.com


CARROT CAKE WITH CREAM CHEESE FROSTING - DELICIOUS. MAGAZINE
Method. Preheat the oven to 180°C/fan160°C/ gas 4. Grease a deep, 18cm round cake tin and set aside. Beat the eggs in a large bowl, then add the carrots, vegetable oil, sugar and walnuts.
From deliciousmagazine.co.uk


BEST CARROT CAKE WITH FLUFFY CREAM CHEESE FROSTING
If the carrot shreds are too large then they will be stringy in the cake and this interferes with the nice moist crumb texture. Measure out 2 cups and place it in a large mixing bowl. STEP 2). Add the sugar and wet ingredients. Add sugar, eggs, oil, yogurt and maple syrup to the carrots and mix it all up. STEP 3).
From scientificallysweet.com


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