Carrot Bundt Cake With Lemon Cream Cheese Frosting Food

CARROT BUNDT CAKE

Steps:

• To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

CARROT BUNDT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
• Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
• Preheat oven to 350 degrees.
• Place oven rack in the center of the oven.
• Generously coat bundt cake pan with butter; set aside.
• In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
• In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
• Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
• Slowly add oil in a steady stream, add vanilla.
• Add flour mixture 1 cup at a time mixing with each addition until moist.
• Hand stir in the carrots, raisins, and nuts.
• Pour batter into prepared bundt cake pan.
• Bake 25-30 minutes or until a toothpick inserted in center removes clean.
• Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
• Cream Cheese Frosting:
• Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
• Add milk one tablespoon at a time until reaches a pourable but thick consistency.
• Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
• (Frosting will set firm in approx 20 minutes)
• Slice and Enjoy!

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING

Steps:

• Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
• Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
• Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

CARROT CAKE WITH LEMON FROSTING

Steps:

• For Cake: Preheat oven to 350 deg.
• Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottoms with waxed pape r.
• Butter paper.
• Mix together oil, pineapple, eggs, vanilla and carrots.
• Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
• Stir into oil mixture. Mix in walnuts.
• Divide batter among prepared pans.
• Bake until tester inserted into center comes out clean, about 35 minutes.
• Cook cakes in pans on racks.
• For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
• Gradually beat in sugar.
• Chill until firm but spreadable, about 1 hour.
• Turn cakes out of pans; peel off waxed paper.
• Place 1 cake on platter.
• Spread 3/4 cup frosting over.
• Top with second cake. Spread 3/4 cup frosting over.
• Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
• Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
• ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
• Drain.
• Puree in processor, stopping occasionally to scrape down sides of bowl.
• Transfer to large bowl and cool.
• I prefer to use the shredded carrots and have had very good results.
• I have also baked this in a large sheet cake size pan and adjusted the cooking time.

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325°.
• Grease and flour 12-cup bundt pan.
• Cake:.
• From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
• Mix flour, salt and baking soda.
• In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
• On low, beat in eggs, 1 at a time, and vanilla.
• Beat in flour mixture alternately with buttermilk.
• Fold in peel and juice.
• Spoon into pan.
• Bake 60 to 70 minutes or until cake tests done.
• Cool in pan 15 minutes, then invert onto rack.
• Frosting:.
• In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
• Beat in juice and vanilla.
• On high, beat until fluffy.
• Spread over cooled cake.

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.