Canadasbestcarrotcakewithcreamcheeseicing Recipes

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CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

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

Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
1 pound cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold

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



Easy Cream Cheese Frosting for Carrot Cake image

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

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

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.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

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

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

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.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

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

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

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

CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING



Canada's Best Carrot Cake With Cream Cheese Icing image

Canadian Living's most popular carrot cake recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.

Provided by Katzen

Categories     Dessert

Time 1h20m

Yield 18 Slices, 18 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups carrots, grated
1 cup canned pineapple, drained & crushed
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar

Steps:

  • Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
  • In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
  • Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.).
  • Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.).
  • Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
  • When is the cake done:.
  • A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
  • When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

Nutrition Facts : Calories 335, Fat 19.3, SaturatedFat 6.1, Cholesterol 55.9, Sodium 286.9, Carbohydrate 38, Fiber 1.3, Sugar 25.6, Protein 3.9

CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING RECIPE - (4.5/5)



Canada's Best Carrot Cake with Cream Cheese Icing Recipe - (4.5/5) image

Provided by á-153

Number Of Ingredients 19

Icing:
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Steps:

  • Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in center of 350°F (180°C) oven for 40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.) Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

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

1/2 cup vegetable oil, plus more for baking dish
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground cloves
Pinch of ground nutmeg
1 1/2 cups sugar
3/4 cup low-fat plain yogurt
3 large eggs
3 cups loosely packed finely grated carrots (3 to 4 medium)
Cream Cheese Frosting for Carrot Cake

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.

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

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

For the carrot cake:
1 tablespoon unsalted butter, for greasing the pans
2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt or table salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup safflower or canola oil
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
Optional additions:
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins
For the cream cheese frosting:
2 (8-ounce) packages cream cheese, chilled
11 tablespoons unsalted butter, softened at room temperature
1 1/3 cup confectioners' sugar, sifted after measuring
1 tablespoon pure vanilla extract
Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

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.

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2020-05-15 While the cake is baking, make the cake topping. Place all the ingredients for the topping into a small pan and lightly simmer until the carrot is soft, and the water has almost all evaporated. Place the syrup ingredients in another small pan. Warm up and keep to the side until the cake comes out of the oven.
From pantsdownapronson.com


THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
2017-03-30 Instructions. 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.
From thedomesticrebel.com


WWW.FOODNETWORK.CA
/recipe/carrot-cheesecake/19632/
From foodnetwork.ca


CLASSIC FOR A REASON: CARROT CAKE WITH CREAM CHEESE ICING
2019-04-08 Preheat the oven to 350F degrees. To prepare both baking tins, grease with butter and dust lightly with flour shaking off the excess. Line the bottom of …
From cbc.ca


THE BEST CARROT CAKE WITH CREAM CHEESE FROSTING - HONEST & TASTY
2014-11-15 For the Frosting: In a medium-large bowl, beat together cream cheese and butter using an electric mixer. Mix in sugar, vanilla, and salt. Beat well. Frost the first cake layer with about ⅓ of the frosting. Top with the other cake layer and frost the rest of the cake with the remaining frosting. Enjoy!!
From honestandtasty.com


CARROT CAKE WITH CREAM CHEESE FROSTING - LIV FOR CAKE
2018-03-11 Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside. In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins).
From livforcake.com


HOW TO MAKE EASY CARROT CAKE WITH CREAM CHEESE FROSTING BY
http://bit.ly/BCcarrotcakeJaden Hair of steamykitchen.com shares her carrot cake recipe inspired by her Mom. "How-To" demo performed by Lori Eaton of the Be...
From youtube.com


CANADIAN LIVING'S BEST CARROT CAKE AND CREAM CHEESE FROSTING
2012-09-23 Mary Toronto, Ontario, Canada Mary is a Toronto-based journalist who works as a news producer at CTV.ca. She has worked at The Globe and Mail and the Toronto Star as a print journalist and her work has also appeared in the Quill & Quire, Wish magazine, and the Independent newspaper in the U.K. Mary also owns and operates a cupcake topper business …
From bonbonsmots.blogspot.com


CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING - HEALTH AND …
Here is the recipe. 2 c All Purpose Flour. 1 1/2 c Sugar. 1/4 c Brown Sugar, packed (dark or light) 1 1/2 t Baking Soda. 1 t Baking Powder. 1 t Salt. 4 t Cinnamon. 1/4 t Nutmeg. 1/8 t Ground Cloves . 1/4 t Ground Ginger. 2 c Finely Grated Peeled Carrot, packed. 1 c Coconut Flakes, sweetened. 1 c Raisins (Optional) 1 can 8 oz Crushed Pineapple, drained (reserve 1 T of drained Pineapple …
From quickandeasyreciipes.blogspot.com


DELICIOUS CARROT CAKE RECIPE MOIST - THERESCIPES.INFO
Super Moist Carrot Bundt Cake with Cream Cheese Frosting - Gimme Delicious new gimmedelicious.com. 3 cups finely grated carrots 1/4 cup walnuts Cream Cheese Frosting 1 pack 8oz philadelphia cream cheese 2 cup powdered sugar 1/2 cup butter 1 teaspoon vinilla extract Salted Caramel 1 cup granulated sugar 1/2 cup butter 1 cup heavy cream 1 teaspoon sea salt …
From therecipes.info


INCREDIBLE CARROT CAKE WITH CREAM CHEESE FROSTING - CLEOBUTTERA
2020-04-22 Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, 1 1/2 to 2 hours. Meanwhile, prepare the frosting. (Instructions below). To frost and assemble, place one of the cake layers onto the cake platter. Spread 1 cup of the frosting over the cake, right to the edges.
From cleobuttera.com


MOIST CARROT CAKE {WITH CREAM CHEESE FROSTING} - CAKEWHIZ
2019-03-26 Fold in walnuts. Pour batter in a greased/ floured round cake pan (Dimensions: 9×2). Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. Allow the cake to cool down completely. Then, ice it in cream cheese frosting. Decorate, using the round tip and star tip.
From cakewhiz.com


CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING
2005-07-14 Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans.
From canadianliving.com


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