EASY FROSTED CARROT CAKE
This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots. , Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack. , For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.
Nutrition Facts : Calories 427 calories, Fat 22g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 56g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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.
CARROT SHEET CAKE WITH FROSTING
A delicious carrot cake to feed a crowd. No pineapple in this one. Substitute raisins for the nuts if you like. Frost with Cream Cheese Frosting, recipe provided. Frosted cake can be frozen. You could also use caramel frosting, creamy pineapple frosting, or Recipe #126165, #126165. Another Taste of Home easy-to-make treasured recipe.
Provided by foodtvfan
Categories Dessert
Time 1h
Yield 24-30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 15" x 10" x 1" baking pan (I use Pan Release Recipe #78579).
- In a mixing bowl, beat eggs, oil and sugar until smooth.
- Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
- Stir in carrots and walnuts.
- Pour into prepared baking pan.
- Bake in preheated 350 degree fahrenheit oven for 35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- FROSTING:.
- Beat cream cheese, butter and vanilla in a mixing bowl until smooth.
- Beat in icing sugar.
- Spread over cake.
- Sprinkle with chopped nuts.
Nutrition Facts : Calories 388.9, Fat 21.3, SaturatedFat 6.1, Cholesterol 51.6, Sodium 245.1, Carbohydrate 47.6, Fiber 1.3, Sugar 37.5, Protein 3.9
EASY CARROT CAKE WITH CREAM CHEESE FROSTING
Throw everything in a bowl, mix and cook. Couldn't be easier. Comes from an old recipe book of mums.
Provided by saharanz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease 15cm x 25cm loaf pan or 24cm round cake tin.
- Combine ingredients in a large bowl, stir well. Pour mixture into pan.
- Bake in moderate (180C) oven ~1 hour.
- Stand cake 5 minutes, turn onto wire rack to cool.
- Frosting.
- Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
- Spread cake with frosting.
Nutrition Facts : Calories 766.7, Fat 44.8, SaturatedFat 10.1, Cholesterol 78.1, Sodium 187.6, Carbohydrate 86.5, Fiber 2.6, Sugar 53.3, Protein 8.4
CARROT CAKE TRAYBAKE
This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Makes 6-12
Number Of Ingredients 12
Steps:
- Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
- Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
- Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
- Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
- To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
- When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.
Nutrition Facts : Calories 665 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.33 milligram of sodium
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
CARROT LOAF CAKE
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 30
Steps:
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
Nutrition Facts : Calories 592 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
FROSTED CARROT CAKE
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.
Nutrition Facts : Calories 599 calories, Fat 29g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 378mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
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