Carrot Cake Frosting Recipes

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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.

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

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.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING



Carrot Cake with Lemon Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 16

4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.;
  • In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
  • In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
  • Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
  • Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

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.

CARROT CAKE



Carrot Cake image

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

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut, sweetened or unsweetened
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut, optional
Toasted finely chopped nuts and/or toasted coconut, for topping, optional

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

EASY FROSTED CARROT CAKE



Easy Frosted Carrot Cake image

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

1 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1-1/2 cups finely grated carrots
FROSTING:
2 tablespoons butter, softened
2 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons whole milk
2 tablespoons chopped walnuts, optional

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.

BEST CARROT CAKE WITH CREAM CHEESE FROSTING



Best Carrot Cake With Cream Cheese Frosting image

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

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup pecans, chopped
8 ounces cream cheese
1 (16 ounce) box powdered sugar
1/4 cup butter or 1/4 cup margarine
2 teaspoons vanilla

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

CARROT CAKE WITH PHILLY CREAM CHEESE ICING



Carrot Cake with PHILLY Cream Cheese Icing image

Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 2h

Yield 18

Number Of Ingredients 18

2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4 large eggs eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Steps:

  • Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  • Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  • Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g

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.

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING



Triple-Layer Carrot Cake with Cream Cheese Frosting image

An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting

Provided by Becky Guyton

Categories     Cake     Mixer     Dessert     Bake     Cream Cheese     Raisin     Pecan     Carrot     Chill     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

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From bakingmischief.com


BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
2019-10-29 Instructions. Preheat oven to 350F. Prepare a 9x5 loaf pan by coating with a non-stick. spray & Line with parchment paper for easy removal, optional. In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt. until combined.
From myincrediblerecipes.com


CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING | FOOD & WINE
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 …
From foodandwine.com


BEST CARROT CAKE WITH CREAM CHEESE FROSTING RECIPES | BAKE WITH …
2012-07-09 Step 1. For the cake, preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper. Step 2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended. Step 3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves.
From foodnetwork.ca


BEST-EVER CARROT CAKE & CREAM CHEESE FROSTING | BIGGER BOLDER …
2020-03-07 Best-Ever Carrot Cake Instructions. Whisk together sugar, eggs, vanilla extract, and oil until thick. Then add in flour, baking powder, and cinnamon and mix gently. Lastly, add in the grated carrots and raisins and mix in until well combined. Grease and line a 9” tin.
From biggerbolderbaking.com


CARROT CAKE WITH BUTTERY CREAM CHEESE FROSTING RECIPE - LAND …
STEP 1. Heat oven to 350°F. Grease bottom of 3 (8-inch) round cake pans. Line each pan with parchment paper cut to fit bottom. Grease and flour parchment paper; set aside. STEP 2. Place ground carrots into bowl; set aside. STEP 3.
From landolakes.com


THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
2021-03-14 How to Make Carrot Cake: 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: 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 ...
From tastesbetterfromscratch.com


VEGAN CARROT CAKE RECIPE - WITH THE BEST VEGAN FROSTING!
2022-03-30 Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. (If doubling the recipe, use two 8-inch pans or one 9×13.) In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or refrigerate overnight. Stir in all remaining ingredients.
From chocolatecoveredkatie.com


MOIST & EASY CARROT CAKE WITH CREAM CHEESE FROSTING
2021-03-24 Instructions. Preheat oven to 350 degrees. Grease and flour two 8-inch or three 9-inch cake pans. In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a time, then stir in carrots.
From lecremedelacrumb.com


CARROT CAKE | RECIPETIN EATS
2020-02-21 In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2. Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl. Pour Wet into Dry ingredients, stir until flour is …
From recipetineats.com


ONE-LAYER FROSTED CARROT CAKE RECIPE - THE SPRUCE EATS
2022-02-01 This quick-and-easy one-layer frosted carrot cake is baked in an 8- or 9-inch square pan, a nice size for most small families. Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet ...
From thespruceeats.com


HOMEMADE CARROT CAKE RECIPE STORY - CHEF BILLY PARISI
This classic homemade carrot cake recipe is topped off with a tasty cream cheese frosting and is very moist and delicious. You will love how tasty this traditional cake is and all the extra ingredients you can put in it to customize it. Get Recipe. Ingredients: Flour Sugar. Eggs Oil Seasonings Carrots Nuts Frosting. Full Ingredients. 1. Whisk together the flour, baking soda, …
From billyparisi.com


LIGHT FROSTING RECIPES FOR CAKES - THERESCIPES.INFO
10 Best Light Icing for Cakes Recipes | Yummly hot www.yummly.com. Light Icing for Cakes Recipes Marshmallow Icing! (Easy) hyellie water, marshmallows, icing sugar Sugar Cookie Icing McCormick milk, pure vanilla extract, McCormick Pure Vanilla Extract, confectioners sugar and 1 more Fluffy White Icing Crisco whole milk, salt, vanilla extract, powdered sugar, Crisco …
From therecipes.info


SPICED CARROT CAKE WITH BROWN BUTTER FROSTING | FOOD & WINE
Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; set aside. Combine brown sugar and orange zest in a large bowl. Rub orange zest …
From foodandwine.com


CARROT CAKE CUPCAKES WITH BEST FROSTING (VIDEO)
2022-04-08 Fold in grated carrots, chopped nuts and raisins, stirring just until incorporated. Divide batter into prepared cupcake liners, filling each about 2/3 full. Bake for 20 minutes until a toothpick inserted into the center comes out clean. Cool 3-5 minutes in the pans then transfer to a rack to cool completely.
From natashaskitchen.com


10 BEST CARROT CAKE ICING FLAVOR RECIPES | YUMMLY
2022-05-03 Carrot and Sweet Pea Risotto with Carrot Top Pesto Joel Gamoran. garlic cloves, chicken stock, grated Parmesan, multicolored carrots and 15 more. Pro. Honey Braised Lamb Shoulder with Chermoula Joel Gamoran. extra-virgin olive oil, salt, smoked paprika, tomato paste, parsley and 17 more.
From yummly.com


MINI CARROT CAKES WITH CREAM CHEESE FROSTING | CARROT CAKE …
Soft and moist Carrot cake yummy and delicious mini Carrot cakes best for individual Servings #kitchenBasket #Carrotcake#softandmoistCarrotcake
From youtube.com


CRAZY-GOOD CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING
2020-08-31 Pre-heat oven to 325ºF. Stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Add carrots, eggs and oil. Beat on high with electric beaters, for 2 minutes. Pour into sprayed 9×13 baking dish or cake pan. Bake at 325ºF for 50-60 minutes (check for doneness at 50 mins) Let cake cool before icing.
From happyhooligans.ca


CLASSIC SPICED CARROT CAKE (+ CREAM CHEESE FROSTING) - AVERIE COOKS
2022-02-08 Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasrty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans.
From averiecooks.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


CARROT CAKE FROSTING RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine cream cheese and butter; beat until light and fluffy. Gradually add powdered sugar, beating well. Stir in remaining ingredients, beating until spreading consistency. Advertisement.
From myrecipes.com


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