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.
CARROT CAKE WITH CREAM CHEESE FROSTING
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar. You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake. For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.
Provided by Nick Malgieri
Categories Cake Dessert Bake Easter Cream Cheese Carrot Birthday Shower Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake
Number Of Ingredients 22
Steps:
- Make the cake:
- Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
- Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
- Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
- Once the cake is completely cool, make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
- Frost the cake:
- Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.
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
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
CARROT CAKE WITH CREAM CHEESE FROSTING
This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too!
Provided by CulinaryQueen
Categories Dessert
Time 1h30m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F/180°C.
- Grease and flour a 9" X 13" glass baking dish. Set aside.
- In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
- In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
- Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
- TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
- Can be stored in cool place for up to five days, if it lasts that long!
Nutrition Facts : Calories 464.1, Fat 29, SaturatedFat 8.7, Cholesterol 74.4, Sodium 301.4, Carbohydrate 48.5, Fiber 1, Sugar 36.3, Protein 4
More about "birthday carrot cake with cream cheese frosting and cointreau carrots recipes"
HOW TO MAKE CARROT CAKE WITH CREAM CHEESE FROSTING
From today.com
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING …
From greatchefs.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
From thedomesticrebel.com
OLD FASHIONED CARROT CAKE - THE DARING GOURMET
From daringgourmet.com
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - ONCE …
From onceuponachef.com
BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
From myincrediblerecipes.com
CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU …
From today.com
Cuisine AmericanCategory DessertsAuthor Tyler Florence
CARROT CAKE WITH CREAM CHEESE FROSTING - ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
CARROT CAKE LOAF {CREAM CHEESE FROSTING} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
THE PERFECT CARROT CAKE WITH CREAM CHEESE FROSTING - CRAVINGS …
From cravingsjournal.com
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - RECIPES.NET
From recipes.net
CHOCOLATE CARROT CAKE WITH CREAM CHEESE FROSTING
From thewholecarrot.com
"BIRTHDAY" CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU …
From mastercook.com
KING ARTHUR'S CARROT CAKE
From kingarthurbaking.com
HAPPY HOLIDAY! CARROT CAKE WITH CREAM CHEESE FROSTING
From apuginthekitchen.com
A BIRTHDAY CELEBRATION AND CARROT CAKE WITH CREAM CHEESE FROSTING
From cupcakesandcouscous.com
OUR BEST CARROT CAKE RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
CARROT CAKE WITH CREAM CHEESE FROSTING - KILTED CHEF
From kiltedchef.ca
BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING - RECIPES BITE
From recipesbite.com
BEST CARROT CAKE WITH CREAM CHEESE FROSTING (NO PINEAPPLE)
From moderncrumb.com
THE BEST CARROT CAKE WITH CREAM CHEESE FROSTING - CAMILA MADE
From camilamade.com
CRAZY-GOOD CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING
From happyhooligans.ca
CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE: HAPPY BIRTHDAY …
From thamjiak.com
CARROT CAKE WITH CREAM CHEESE FROSTING - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
“BIRTHDAY” CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU …
From recipenet.org
FAMILY CARROT LOAF CAKE WITH CREAM CHEESE FROSTING
From casacostello.com
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING COOKED BY JULIE
From cookedbyjulie.com
CARROT CAKE - CAFE DELITES
From cafedelites.com
CARROT CAKE WITH CREAM CHEESE FROSTING - NORAH'S COOKING DIARY
From norahcookingdiary.com
EASY CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
From bakingenvy.com
EASY HOMEMADE CARROT CAKE | BEYOND FROSTING
From beyondfrosting.com
CARROT CAKE WITH CREAM CHEESE FROSTING - LIL' COOKIE
From lilcookie.com
CARROT LOAF CAKE WITH CREAM CHEESE FROSTING - PINECONES AND …
From pineconesandacorns.com
CARROT CAKE WITH CREAM CHEESE FROSTING - MAMA NEEDS CAKE®
From mamaneedscake.com
CARROT CAKE WITH CREAM CHEESE FROSTING - BUSY MOM RECIPES
From busymomrecipes.com
CARROT CAKE WITH CREAM CHEESE FROSTING | CHEW OUT LOUD
From chewoutloud.com
BEST CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
"BIRTHDAY" CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU …
From kitcheninfinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love