CHEESECAKE SWIRL CARROT BUNDT CAKE
Find cheesecake swirls when you cut into this deliciously moist and perfectly spiced carrot Bundt cake! The ingredient list looks long, but most items are pantry staples and repeated in other layers of the cake. Make sure the cake cools completely before slicing.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
- In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
- In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It's a thick mixture, so do your best to spread.
- Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
- Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
- After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
- Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners' sugar to thicken. Drizzle over cake. Slice and serve.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.
Provided by aHardDaysNight
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Whisk the sugar, oil, and eggs together until the color changes to light yellow.
- Add the vanilla.
- In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
- Fold in the carrots and pineapple.
- Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans on a wire rack.
- Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
- Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
- Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
Nutrition Facts : Calories 590.8, Fat 34.9, SaturatedFat 9.6, Cholesterol 69.9, Sodium 403.9, Carbohydrate 66.9, Fiber 2.4, Sugar 46.8, Protein 6
CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING
My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.
Provided by Aussie-In-California
Categories Dessert
Time 1h40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Grease and lightly flour bundt pan.
- In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Drain crushed pineapple reserve the drained juice.
- In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
- Stir in carrots, crushed pineapple and chopped pecans.
- Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
- Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
- ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
- In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
- Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
- For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
- To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.
CARROT CAKE
Make and share this Carrot Cake recipe from Food.com.
Provided by Bertha C.
Categories Dessert
Time 1h
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
- Blend all icing ingredients well and cover cake generously.
Nutrition Facts : Calories 810.1, Fat 42.1, SaturatedFat 8.6, Cholesterol 67.4, Sodium 599.5, Carbohydrate 104.5, Fiber 2.9, Sugar 79.4, Protein 7.8
CARROT CAKE WITH PINEAPPLE
Bring sunny flavor to this Carrot Cake with Pineapple studded with raisins. This Carrot Cake with Pineapple includes our favorite cream cheese frosting.
Provided by My Food and Family
Categories Cakes
Time 1h10m
Yield 12 portions
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- Grease and flour a 9-cup tube pan; set aside.
- In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
- In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
- Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
- In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARROT CAKE-SWIRL CHEESECAKE
Combine universally loved desserts with our Carrot Cake-Swirl Cheesecake. This Carrot Cake-Swirl Cheesecake is a complex and delicious pairing of tastes.
Provided by My Food and Family
Categories Cakes
Time 6h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
- Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
- Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
- Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EASY CAKE MIX CARROT-PINEAPPLE CAKE
So easy, don't drain the pineapple juice from the crushed pineapple! Serving are only estimated depending on the size you cut the pieces. My recipe#90142 works great with this cake ;-)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
- Transfer to prepared baking pan.
- Bake for about 30-35 minutes or until cake tests done.
- Cool completely then frost with cream cheese frosting.
Nutrition Facts : Calories 120.9, Fat 7, SaturatedFat 0.9, Cholesterol 22.4, Sodium 115.7, Carbohydrate 13.4, Fiber 0.9, Sugar 7.4, Protein 2.2
CARROT -PINEAPPLE CAKE WITH CREAM CHEESE FROSTING
Make and share this Carrot -Pineapple Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- mix the sugar and oil
- add eggs
- beat until creamy
- sift dry ingredients.
- darlene uses regular flour instead of cake flour
- add to creamed mixture
- add vanilla
- add grated carrots
- add chopped nuts.
- add pineapple
- bake in greased cake pan in 350 degree oven for about 45 minutes or until done
- frosting 1 box powdered sugar
- i stick butter
- cream cheese
- beat together
- and thin to spreading consistancy with milk.
- this cake freezes well.
CARROT CAKE WITH PINEAPPLE
Make and share this Carrot Cake With Pineapple recipe from Food.com.
Provided by Gadge
Categories Dessert
Time 1h25m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Mix dry ingredients; add carrots, oil, vanilla and pineapple.
- Add beaten eggs, and orange rind (or coconut).
- Bake in oiled and floured tube pan for 1 hour, or until set.
- Cool, then frost.
- Cake improves with refrigeration.
Nutrition Facts : Calories 597.6, Fat 36.5, SaturatedFat 7.1, Cholesterol 50.3, Sodium 376.7, Carbohydrate 64.3, Fiber 2.3, Sugar 43.2, Protein 6.5
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