EASY CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake is soft and moist with the perfect touch of cinnamon spice. This cake is topped off with a rich cream cheese frosting to create an utterly mouth-watering dessert.
Provided by Chloe
Categories Muffins & Cakes
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- In a large mixing bowl, stir together oil, sugars, vanilla essence, eggs and grated carrot.
- Sift over the plain flour, baking powder, salt and cinnamon. Stir together until just combined.
- Pour into the prepared tin. Bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- In the bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes.
- Add the sifted icing sugar, lemon juice and vanilla essence. Beat for another 3-4 minutes on high speed until fluffy, thick and pale. If your frosting is too thick, add 1 tsp of lemon juice at a time until the desired consistency is reached.
- Spread evenly over the top of the cooled cake. The frosting will continue to firm up over the next couple of hours.
Nutrition Facts : Calories 570 calories, Carbohydrate 68.6 grams carbohydrates, Cholesterol 70.3 milligrams cholesterol, Fat 31.4 grams fat, Fiber 1.8 grams fiber, Protein 4.7 grams protein, SaturatedFat 7.3 grams saturated fat, ServingSize 1/8th of Cake with Frosting, Sodium 244.9 grams sodium, Sugar 48.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
DECEPTIVELY DELICIOUS CREAM CHEESE ICING WITH CARROTS
This is from Jessica Seinfeld's Cookbook. I haven't tried this version yet. I'd suggest making sure the icing is cool at serving time.
Provided by gourmetmomma
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
- Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
- Spread on cupcakes, cookies, or cake like you would any other icing.
- Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.
Nutrition Facts : Calories 600.7, Fat 40.1, SaturatedFat 25.2, Cholesterol 127, Sodium 1001, Carbohydrate 34.1, Fiber 1.8, Sugar 15.7, Protein 25.4
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.
EASY CREAM CHEESE FROSTING FOR CARROT CAKE
Use this simple cream-cheese frosting generously on our Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch, three-layer cake
Number Of Ingredients 4
Steps:
- Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
- Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.
DECEPTIVELY DELICIOUS CREAM CHEESE ICING
This is from Jessica Seinfeld's cookbook. I made this and was amazed. You can't taste the cauliflower. Honest. Serve this slightly chilled (not warm!) for optimal deception. If the icing is warm, you will smell (not taste) the vegetable. The apparently large amount of vanilla helps to mask the smell of the cauliflower.
Provided by gourmetmomma
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Put the cooked cauliflower into your food processor and puree it until totally smooth. Add a tiny bit of water if you need.
- Add the cream cheese, sugar, vanilla, and salt into the same food processor. Process until creamy. Add sugar or milk to adjust the icing texture as needed.
- Use like any other icing. I'd suggest keeping this in the refrigerator. This makes enough icing for a batch of cupcakes. It was great on chocolate cupcakes loaded with spinach and blueberries.
Nutrition Facts : Calories 844.7, Fat 40, SaturatedFat 25.2, Cholesterol 127, Sodium 980, Carbohydrate 81.6, Fiber 1.2, Sugar 63.7, Protein 25.1
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