CARROT CAKE WITH CREAM CHEESE FROSTING
This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
- With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
- Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.
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.
MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING
A fully-loaded Moist and Fluffy Carrot Cake that's packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can't beat this unbelievably easy recipe for the best carrot cake ever!
Provided by Cookies & Cups
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
- Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
- Mix in the flour until just combined.
- Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 595 calories, Sugar 58.1 g, Sodium 409.3 mg, Fat 28.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 85.1 g, Fiber 1.8 g, Protein 4 g, Cholesterol 76.2 mg
THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h10m
Number Of Ingredients 22
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.
AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.
Provided by Tracy Kirk
Categories Desserts Frostings and Icings Cream Cheese
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g
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.
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
CARROT BUNDT CAKE
The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?
Provided by Michaela Kenkel
Time 1h55m
Number Of Ingredients 17
Steps:
- To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.
Nutrition Facts : Calories 856 calories, Carbohydrate 121 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 689 milligrams sodium, Sugar 95 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake is moist and scrumptious all by its wonderful self. But it's even more scrumptious with maple cream cheese frosting!
Provided by My Food and Family
Categories Cakes
Time 1h45m
Yield Makes 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6564 g, Sugar 0 g, Protein 2 g
SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake is so easy to make, perfectly moist, with an incredible flavour of spices and topped with a super-simple & delicious cream cheese frosting.
Provided by WhatAYummy.com
Categories DESSERTS
Time 1h18m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 F./ 170 C.
- Grease and flour 3 round cake pans. Set aside.
- In a medium bowl whisk together flour, bakingsoda, salt, cinnamon, nutmeg, and clove. Leave aside.
- In a large bowl mix together oil, sugar, andbrown sugar.
- Add eggs, vanilla extract, and the carrots. Setaside.
- Gradually mix the dry ingredients into the wetingredients, alternating with the buttermilk until well combined.
- Bake for 18 minutes or until moist crumbs clingsto a toothpick inserted into the centre. Do not over-bake.
- Let the cakes cool down on a rack.
- Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.
- Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
- Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped walnuts around the edge of the cake, if desired.
CARROT CAKE
The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
BEST CARROT CAKE WITH CREAM CHEESE FROSTING
This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.
Provided by HocoRuco
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4
MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
Make and share this Moist Carrot Cake With Cream Cheese Frosting recipe from Food.com.
Provided by STK FD WIFE
Categories Dessert
Time 1h10m
Yield 1 2layer cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease 2 round cake pans.
- In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
- Mix until combined.
- Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
- Spoon batter into prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
- Cool.
- Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
- Stir in pecans.
- Spread on cooled cake.
Nutrition Facts : Calories 10709.1, Fat 643.6, SaturatedFat 200.8, Cholesterol 1339.5, Sodium 5925.4, Carbohydrate 1205.1, Fiber 44.5, Sugar 936.2, Protein 91.5
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5/5 (5)Servings 10
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease the sides.
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CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING | FOOD & WINE
From foodandwine.com
5/5 (590)Category Cake
- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
- In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
From justsotasty.com
5/5 (6)Category DessertCuisine AmericanTotal Time 55 mins
- Preheat the oven to 350F degrees. Grease and flour a 9x13 inch metal cake pan (ensure the sides are at least 2 inches tall).
CARROT SHEET CAKE WITH CREAM CHEESE FROSTING - MYRECIPES
From myrecipes.com
5/5 (14)Calories 309 per servingServings 16
- To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
- Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
MOIST CARROT CAKE WITH VEGAN CREAM CHEESE FROSTING - CHEF ANI
From chefani.com
- Grease three 7 inch cake pans. Place a small piece of parchment paper in the bottom of each cake pan. Set aside.
- In a large mixing bowl, add sifted flour, baking powder, salt, cinnamon, allspice, ginger, and natural cane sugar. Stir to combine.
- In a separate bowl, add milk, lemon juice, orange juice, apple sauce, canola oil, brown sugar, and vanilla. Stir to combine.
MOIST CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE ...
From recipes.net
Cuisine AmericanCategory CakesServings 16Total Time 1 hr 5 mins
PERFECT MOIST CARROT CAKE WITH CREAM CHEESE FROSTING | WILTON
From wilton.com
5/5 (4)Category RecipesServings 8-12
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5/5 (4)
MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
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