BEST CARROT CAKE WITH CREAM CHEESE FROSTING
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
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 ICING
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
- Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
- Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
- For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
- Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
- Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
- Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
CARROT CAKE WITH CREAM CHEESE FROSTING
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
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.
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
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
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.
CARROT CAKE WITH PHILLY CREAM CHEESE ICING
Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 2h
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g
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
VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING
Carrot Cake is a classic that holds a soft spot in my heart. The combination of sweetness and delicate fudgy flavours with a delicious Cream Cheese Frosting make this a superb cake for any occasion.
Provided by WallyJay
Time 45m
Yield Makes 10-12 Slices
Number Of Ingredients 32
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.
CARROT CAKE
The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- 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 until incorporated.
- Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING
You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
- Gradually stir in the cream.
- Add the butter.
- Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
- Cool to lukewarm.
- Stir in the pecans and vanilla.
- Let the mixture cool completely.
- Refrigerate it overnight.
- If it is too thick to spread, bring it to room temperature before using.
- For Carrot Cake: Preheat the oven to 350°F.
- Butter and flour a 10-inch tube pan.
- In a large bowl, whisk together the corn oil and the sugar.
- In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
- Sift half the dry ingredients into the oil-sugar mixture, then blend well.
- Sift in the rest of the dry ingredients while adding the eggs, one at a time.
- Mix well.
- Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
- Pour the batter into the prepared tube pan.
- Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
- Cool upright, in the pan, on a rack.
- While the cake is baking, prepare the icing.
- Icing: Cream together the butter and cream cheese until well blended and fluffy.
- Sift in the confectioners' sugar.
- Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
- Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
- Assembly: Run knife around inside of pan to loosen cake.
- Invert onto serving plate.
- With a long serrated knife, carefully split the cake into 3 horizontal layers.
- Spread the filling between the layers. (You may not need it all).
- Frost the top and sides of the cake with the icing.
CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake is moist and scrumptious all by its wonderful self. But it's even more scrumptious with maple cream cheese frosting!
Provided by My Food and Family
Categories Cakes
Time 1h45m
Yield Makes 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6564 g, Sugar 0 g, Protein 2 g
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
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- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
CARROT CAKE WITH CREAM CHEESE FROSTING | FOOD TO LOVE
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- In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
- Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
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- Preheat the oven to 350°. Spray a 9-by-13-inch metal baking pan with vegetable spray. Line the pan with parchment paper and spray the paper.
- On a rimmed baking sheet, toast the walnuts for about 7 minutes, until lightly browned and fragrant. Remove from the oven, add the butter and toss to coat the walnuts.
- In a medium bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ginger; whisk to blend. In another bowl, whisk the eggs with the oil, granulated sugar, brown sugar and vanilla until smooth. Stir in the dry ingredients just incorporated, then stir in the carrots and walnuts. Pour the batter into the prepared pan and bake for 40 minutes, or until a tester inserted in the center of the cake comes out clean.
CARROT CAKE WITH CREAM CHEESE ICING RECIPE | MYRECIPES
From myrecipes.com
- Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.
- Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
CARROT SHEET CAKE WITH CREAM CHEESE FROSTING - MYRECIPES
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- To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
- Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
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- Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
CLASSIC FOR A REASON: CARROT CAKE WITH CREAM CHEESE ICING ...
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- Preheat the oven to 350F degrees. To prepare both baking tins, grease with butter and dust lightly with flour shaking off the excess. Line the bottom of both with a round cut out of parchment paper.
- In a large bowl beat the eggs and whisk in the canola oil, white sugar, light brown sugar and vanilla extract. Ensure there are no lumps of sugar. In a separate bowl whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the dry ingredients to the wet ingredients and stir. Be careful not to overmix the batter or else the cake will come out tough. Once combined, add the carrots and gently fold them into the batter until evenly distributed. Divide the batter evenly between the two prepared baking tins and transfer to the oven for 40 minutes. Check on the pans halfway through baking and rotate the pans 180 degrees. The cakes are finished baking when a toothpick or knife is removed from the center of the cake clean with no crumbs attached. When done, remove the cakes from their baking tins and place on a cooling rack to cool completely before icing.
- Prepare the icing while the cakes are cooling. In the bowl of an electric mixer add the cream cheese and butter. Beat on medium speed until combined and smooth. Add the vanilla extract and lemon juice while scraping down the sides of the mixing bowl. Lastly add the icing sugar and continue to beat on medium until combined and fluffy. Do not overbeat the icing as it may separate and become watery. If the icing is too soft, cover it with plastic wrap and place in the refrigerator until it stiffens up.
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- Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan.
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- 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. Mix well. Sift the flours and cinnamon into a separate bowl and mix. Gently stir the flour mixture into the egg mixture, until half combined. Heat the milk in a pan until warm, then remove from the heat and add to the mixture until just combined. Do not overmix.
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