CARROT CAKE FUDGE
Easy, microwave, 2-ingredient Carrot Cake Fudge loaded with bits of carrots, raisins, orange peel, and pineapple has hints of cinnamon, nutmeg, and even molasses.
Provided by Beth
Categories Dessert
Time 7m
Number Of Ingredients 2
Steps:
- Line an 8-inch square pan with non-stick tin foil or parchment paper.
- Pour the white chocolate chips into a microwave-safe mixing bowl.
- Stir in the carrot cake spread.
- Heat at 70% power for 1 minute then remove and stir.
- Heat for an additional 45 seconds at 70% power then let the bowl rest in the microwave for 3 minutes.
- Remove and stir slowly, pressing down with a rubber spatula on the white chocolate chips until they are melted.
- Spread into the prepared pan.
- Refrigerate for 2-3 hours until firm enough to cut into 36 squares.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
CARROT CAKE FUDGE
This easy Carrot Cake Fudge has a layer of cream cheese fudge on top making it look like a slice of cake. This is a fun dessert to make for Easter.
Provided by Jocelyn @ Inside BruCrew Life
Categories Fudge and Candy
Time 20m
Number Of Ingredients 9
Steps:
- Line a 9x13 pan with parchment paper and set aside.
- In a large sauce pan combine the butter, 3 cups white chips, and can of sweetened condensed milk. Stir over low heat until melted and smooth.
- Stir in the dry cake mix 1/4 cup at a time until thoroughly combined.
- Stir in the marshmallow cream. Keep stirring to keep the fudge from sticking on the bottom.
- Pour into prepared pan. Refrigerate at least 1 hour.
- In another saucepan, melt the 1 cup of white chips over low heat until they are soft and kind of melted.
- Stir in the cream cheese frosting and marshmallow cream when the chips are melted.
- Pour the cream cheese fudge mixture over the carrot cake layer and smooth out. Let cool 10 minutes.
- Press the M&M's into the top in a grid pattern. Chill in the fridge 1 hour before cutting.
Nutrition Facts : Calories 140 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 47 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
CHOCOLATE CARROT CAKE
An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g
CARROT CAKE FUDGE
This Carrot Cake Fudge is easy to make and so, so good. Rich, sweet, and with an added Carrot Cake Oreo blast of flavor, this carrot cake fudge might just be the best Easter sweet ever created!
Provided by Rob
Categories Dessert
Number Of Ingredients 8
Steps:
- Line the bottom of an 8 X 8 inch pan with Parchment paper, In a bowl melt butter until soft, add sugar, and vanilla, stir until combined.
- Place 1 cup of flour in a microwave safe dish and microwave for 1 minute 15 seconds, then add to butter mixture, stir until combined.
- Add condensed milk to flour mixture and stir, then add melted chocolate and stir until the chocolate is completely mixed
- Divide batter into two bowls, tinting half of the batter orange.
- Next, add the orange fudge to dish and spread evenly into the corners.
- Add a layer of carrot cake Oreos over the top of the orange layer of fudge. Then, add the white layer of fudge on top of that and top with broken Oreo cookies.
- Let stand in fridge for a couple hours, slice into squares and serve!
CARROT CAKE FUDGE
This Carrot Cake Fudge is only five ingredients and tastes just like my homemade Carrot Cake! You will love the secret ingredient that makes this easy fudge recipe taste like carrot cake.
Provided by Lisa Longley
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with aluminum foil and set aside.
- Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 minute at half power, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined.
- Stir in the carrot baby food, cinnamon, and nutmeg.
- Pour into the aluminum foil lined pan.
- Refrigerate at least four hours to set. Cut and serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 24 g, Protein 1 g, Fat 9 g, SaturatedFat 8 g, Cholesterol 2 mg, Sodium 29 mg, Sugar 4 g, ServingSize 1 serving
CARROT CAKE FUDGE
Make and share this Carrot Cake Fudge recipe from Food.com.
Provided by JLBurnell
Categories Candy
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- 2. In a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
- Microwave on high power for two minutes.
- Transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. Add another spoonful of milk if necessary to make it smooth. Stir in the nuts and raisins by hand.
- Pour the fudge into the prepared pan and smooth it into an even layer.
- Refrigerate the fudge for 3-4 hours or overnight, until firm. To serve, cut the fudge into small 1-inch squares. Store fudge in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts : Calories 311.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 20.5, Sodium 201, Carbohydrate 53.6, Fiber 1.4, Sugar 43.7, Protein 2.2
OLD FASHIONED FUDGE CAKE
A dense, moist chocolate cake made from scratch. Can be doubled without any problems.
Provided by RITA610
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 52.6 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 73.2 mg, Sugar 33.6 g
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