AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING
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
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
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CARROT CAKE MAKE WITH SPLENDA
This is great for dieters and for Diabetics!!!!
Provided by April Alvarez
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. pre-heat oven to 350 degrees: Whisk together flour,baking powder,baking soda,salt,cinnamon and all spice and set aside.
- 2. In small bowl beat eggs set aside. In large bowl with mixer beat splenda,butter,honey,vanilla,applesauce and oil. Mix eggs stir until well blended, beat in flour mixture then add carrots.
- 3. Flod in nuts and pour into well greased loaf pan. and bake one hour. Let loaf cool and cut in half length wise and frost center then put other half on top and frost only to top of the loaf.
- 4. FROST WITH SPLENDA CREAM CHEESE FROSTING: 1 8ounce cream cheese softened 1/4 cup splenda 1 teaspoon vanilla Beat cream cheese and butter with mixer until creamy add splenda and vanilla until smooth
DIABETIC CARROT CAKE
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.
Provided by EatingWell Test Kitchen
Categories Healthy Birthday Cake Recipes
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper or parchment paper. Grease and lightly flour the waxed paper or parchment paper and the sides of the pans. Set aside.
- In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
- Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
- In a medium bowl, beat reduced-fat cream cheese (Neufchâtel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
- Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 33.6 g, Cholesterol 3 mg, Fat 11.5 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 2 g, Sodium 187.8 mg, Sugar 19.4 g
CARROT CAKE (WITH SPLENDA)
Make and share this Carrot Cake (With Splenda) recipe from Food.com.
Provided by Teri8551
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
- 2. In small bowl whisk together egg whites and eggbeaters. Set aside.
- 3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
- 4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Nutrition Facts : Calories 180.9, Fat 7.8, SaturatedFat 0.7, Sodium 280.5, Carbohydrate 26.5, Fiber 1.5, Sugar 15.9, Protein 2.8
SUGARLESS CARROT CAKE (SPLENDA GRANULAR)
Make and share this Sugarless Carrot Cake (Splenda Granular) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- PREHEAT THE OVEN TO 350°F
- Sift all the dry ingredients together. Stir in the walnuts.
- Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
- Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
- CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
- *This recipe doubles easily and freezes well.
- Splendid Desserts.
Nutrition Facts : Calories 238.4, Fat 10.7, SaturatedFat 2.9, Cholesterol 51.9, Sodium 365.7, Carbohydrate 28.6, Fiber 1.5, Sugar 5.4, Protein 7.2
SUGAR FREE CARROT CAKE RECIPE
You'll choose this sugar free carrot cake for your next guilty pleasure. Enjoy a sweet and nutty carrot cake with cream cheese frosting, without the sugar!
Provided by Recipes.net Team
Categories Cakes
Time 2h10m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
- In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
- In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
- Add the dry mixture into your wet mixture until evenly combined
- Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
- Once your cake is done baking, remove it from the pan and allow it cool on a rack.
- In a chilled mixing bowl beat the heavy cream until soft peaks form.
- In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
- Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
- Spread your cream cheese frosting over your cooled cake.
- Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
- Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.
Nutrition Facts : Calories 438.00kcal, Carbohydrate 35.00g, Cholesterol 38.00mg, Fat 33.00g, Fiber 5.00g, Protein 7.00g, SaturatedFat 15.00g, ServingSize 8.00 slices, Sodium 348.00mg, Sugar 26.00g, UnsaturatedFat 4.00g
CARROT CAKE (SPLENDA) RECIPE
Provided by á-3831
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Spray two 8" round cake pans with cooking spray; set aside. Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl, set aside. Beat eggs, oil and low calorie sugar blend for baking at medium speed with electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. Frost cake with cream cheese or vanilla frosting.
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5/5 (1)Total Time 1 hr 10 minsCategory DessertsCalories 331 per serving
- Preheat oven to 350 F. Use two 9 inch cake pans or one 9x13 pan. Grease your baking pans with butter. I typically rub down the inside of the pan with a quarter of a cold stick of butter, making sure to cover all the surface area.
- To start, measure out all your ingredients. It helps to add the baking soda, baking powder, cinnamon, salt, and xanthan gum to one small bowl.
- Peel 8 - 10 carrots, then chop into one inch chunks and add to a food processor. Blend them until they're finely grated. This should yield about two cups of grated carrots.
- Cream the sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Next add the apple sauce and vanilla and blend until smooth.
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