Cream Cheese Stuffed Carrot Cake Food

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
• To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
• Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
• Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
• Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
• To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
• When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
• Store in the refrigerator for up to 7 days.

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

CARROT CAKE WITH CREAM CHEESE ICING

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

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Add the oil, sugar, eggs and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed until smooth
• Add the flour, salt, cinnamon, baking soda and baking powder to the bowl. Mix on medium until all the dry ingredients are blended smoothly with the wet ingredients
• Add the grated carrots and mix with a spoon until evenly distributed
• Add the cream cheese, sugar, egg, vanilla and flour to a small mixing bowl
• Use an electric mixer to beat on medium speed until smooth
• Preheat oven to 350 degrees and grease a Bundt pan OR angel food cake pan with nonstick spray
• Pour HALF the carrot cake batter in the cake pan spreading evenly
• Spoon the cream cheese filling on top of the batter, evenly all around creating a circle. Try to keep the filling in the middle and not touch the sides of the cake pan (see above pictures for reference)
• Pour the remaining HALF of the carrot cake batter on top of the cream cheese filling
• Bake in the oven for 45 minutes. Then cover lightly with foil and bake an additional 15 minutes (this prevents the cake from browning any further)
• Remove from oven and let cool for about 10-15 minutes before removing from pan
• 10. Flip the cake unto a serving tray and let it continue to cool completely before adding the glaze. You can cover it lightly with plastic wrap or foil to prevent drying out
• In a small bowl, add the softened cream cheese, softened butter and vanilla. Mix until smooth and creamy
• Add the milk and powdered sugar. Mix until smooth. You can add more or less milk or powdered sugar depending on your preference. If you want a looser glaze, add more milk. If you want a thicker glaze, add more powdered sugar
• Once the cake is cooled, pour the glaze over the cake evenly throughout
• Top with shredded coconut and crushed walnuts if desired
• Slice and enjoy!

DELECTABLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Blend oil and sugar.
• add eggs one at a time beating after each addition.
• sift flour and remaining dry ingredients and sift again, then add to egg and sugar mixture.
• then add carrots and nuts, mix well.
• bake at 350 for 35-40 minute in 2 greases and floured 8-9 inches layer pans.
• FROSTING:.
• beat all cream cheese, vanilla, oleo and powdered sugar together.

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

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.