Brown Sugar Carrot Cake With Cream Cheese Icing Food

CARROT CAKE WITH CREAM CHEESE FROSTING

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.

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

Steps:

• Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
• Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
• Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

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.

EASY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
• In a large mixing bowl, stir together oil, sugars, vanilla essence, eggs and grated carrot.
• Sift over the plain flour, baking powder, salt and cinnamon. Stir together until just combined.
• Pour into the prepared tin. Bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• In the bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes.
• Add the sifted icing sugar, lemon juice and vanilla essence. Beat for another 3-4 minutes on high speed until fluffy, thick and pale. If your frosting is too thick, add 1 tsp of lemon juice at a time until the desired consistency is reached.
• Spread evenly over the top of the cooled cake. The frosting will continue to firm up over the next couple of hours.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Position oven rack to the middle. Preheat oven to 350° F (177°C). Grease the bottom and sides of a 9x13-inch rectangular cake pan with non-stick cooking spray. Set aside.
• In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), add the oil and both sugars. Mix on medium-high speed until combined.
• Add the applesauce and sour cream and continue to mix until completely combined.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.
• Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.
• Using a rubber spatula, fold in shredded carrots and up to 1 or 2 cups of any add-ins, if you desire (see notes).
• Pour batter into prepared pan and spread into an even layer. Bake for 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove cake from oven and place on cooling rack to cool completely.
• Add the cold butter to a small saucepan, preferably one with a light bottom so you can easily see the colour change.
• Heat over medium heat until butter has melted.
• Once melted, the butter will begin to bubble and foam. Continue to stir, cooking until the butter turns a golden brown. This can take about 3-5 minutes, but don't rely on time. Keep your eyes on the butter to see when it starts to turn brown!
• Immediately remove the browned butter from the stovetop and pour it into a small bowl. Allow to cool for 15 minutes.
• Cover the bowl and place in the refrigerator so the brown butter can solidify (around 1-2 hours. I just left it overnight).
• Once solid, remove brown butter from the refrigerator and let it sit at room temperature for at least 30 minutes to soften up again. Scrape butter into the bowl of a stand mixer, or a large mixing bowl (if using a hand mixer).
• Beat the softened browned butter on medium-high speed until fluffy, 1-2 minutes.
• Add the softened cream cheese and continue to beat until pale and fluffy, about 4-5 minutes.
• Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add vanilla and salt and continue to beat until combined and smooth.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
• You can simply spread the frosting onto the whole cake, or you could decorate like I did!
• To do this, I sliced the entire cooled cake and removed the slices from the pan.
• Scoop the frosting into a piping bag fitted with a ruffle tip (I used Wilton 104).
• Starting on the corner of the slice, pipe in a side to side motion, working your way to the other corner. Make sure the wide part of the ruffle tip is on the bottom and positioned at a 90° angle. Repeat for each slice. Doing this on individual slices rather than the whole cake keeps the design neat!
• Sprinkle some chopped pecans onto each slice, if desired. Serve and enjoy!

APPLE CARROT CAKE WITH CREAM CHEESE FILLING & PRALINE ICING

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
• Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
• Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.

VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
• In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
• Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
• In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
• Fold your dry mixture into the wet mixture until thoroughly combined.
• Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
• Cook for 25-30 minutes or until a toothpick comes out clean.
• Once cooked, cool for 1 hour at room temperature.
• For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
• Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
• Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.

BROWN SUGAR CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• For cake: Preheat oven at 350 degrees. Lightly grease 9x13 inch pan. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. Set aside. Mix oil and applesauce. Mix wet mixture with the sifted flour. Mix thoroughly. Add one egg at a time, beating thoroughly after each addition. Add in carrots and pecans. Pour into greased baking pan. Bake for 40-45 minutes. Check it with a cake tester, little crumbs should stick. Cool in rack for 30 minutes before spreading icing. For icing: Mix butter and cream cheese until well incorporated. Add in sugar and vanilla; mix thoroughly. Spread on top and sides of cake.

BEST CARROT CAKE WITH CREAM CHEESE FROSTING

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.