Carrot Cakes Creamy Fudge Food

THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
• In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
• Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
• Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.

CARROT CAKE FUDGE

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• In a large sauce pan combine the butter, 3 cups white chips, and can of sweetened condensed milk. Stir over low heat until melted and smooth.
• Stir in the dry cake mix 1/4 cup at a time until thoroughly combined.
• Stir in the marshmallow cream. Keep stirring to keep the fudge from sticking on the bottom.
• Pour into prepared pan. Refrigerate at least 1 hour.
• In another saucepan, melt the 1 cup of white chips over low heat until they are soft and kind of melted.
• Stir in the cream cheese frosting and marshmallow cream when the chips are melted.
• Pour the cream cheese fudge mixture over the carrot cake layer and smooth out. Let cool 10 minutes.
• Press the M&M's into the top in a grid pattern. Chill in the fridge 1 hour before cutting.

CARROT CAKE FUDGE

Steps:

• Line the bottom of an 8 X 8 inch pan with Parchment paper, In a bowl melt butter until soft, add sugar, and vanilla, stir until combined.
• Place 1 cup of flour in a microwave safe dish and microwave for 1 minute 15 seconds, then add to butter mixture, stir until combined.
• Add condensed milk to flour mixture and stir, then add melted chocolate and stir until the chocolate is completely mixed
• Divide batter into two bowls, tinting half of the batter orange.
• Next, add the orange fudge to dish and spread evenly into the corners.
• Add a layer of carrot cake Oreos over the top of the orange layer of fudge. Then, add the white layer of fudge on top of that and top with broken Oreo cookies.
• Let stand in fridge for a couple hours, slice into squares and serve!

CARROT CAKE FUDGE

Steps:

• Line an 8x8 pan with aluminum foil and set aside.
• Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 minute at half power, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined.
• Stir in the carrot baby food, cinnamon, and nutmeg.
• Pour into the aluminum foil lined pan.
• Refrigerate at least four hours to set. Cut and serve.

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Steps:

• Preheat the oven to 400˚. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350˚ and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
• Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

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.

CARROT CAKE FUDGE

Steps:

• Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• 2. In a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
• Microwave on high power for two minutes.
• Transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. Add another spoonful of milk if necessary to make it smooth. Stir in the nuts and raisins by hand.
• Pour the fudge into the prepared pan and smooth it into an even layer.
• Refrigerate the fudge for 3-4 hours or overnight, until firm. To serve, cut the fudge into small 1-inch squares. Store fudge in an airtight container in the refrigerator for 3-4 days.

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
• Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.