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
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 RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
CARROT CAKE WITH PHILLY CREAM CHEESE ICING
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
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 RAISINS
Enjoy the moist texture and yummy spice of this dessert recipe, topped with sweet cream cheese frosting to contrast the bold taste.
Provided by Chopnotch
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Combine together 1 cup brown sugar and 6 cups of grated carrots. Leave it for an hour, then stir in 1 cup raisins.
- Grease and flour 2 cake pans (10 inch).
- Beat eggs in a bowl, then add in 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 ½ cups white sugar. Stir in 1 cup crushed and drained pineapple.
- In a separate bowl, mix together 1 teaspoon salt, 4 teaspoons ground cinnamon, 3 cups all-purpose flour, and 1 ½ teaspoons baking soda. Stir this mixture into a bowl with wet mixture.
- Once absorbed, stir in carrot mixture and 1 cup chopped walnuts. Pour this mixture into the cake pans evenly.
- Bake in a preheated oven at 350 F until a toothpick inserted comes out clean from the center, for 45 to 50 minutes.
- Once done, take out from the oven and let it cool. Top with cream cheese frosting once cool.
Nutrition Facts : Calories 449 kcal, Carbohydrate 66 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 304 mg, Fiber 4 g, Sugar 37 g, ServingSize 1 serving
CARROT CAKE WITH CREAM CHEESE FROSTING
Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 slices of carrot cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
- Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
- Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
- Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
- Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.
SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING(COOK'S ILLUSTRATED
If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a food processor. **If making 2-9" round cakes, make 1.5-2 of frosting.
Provided by Coppercloud
Categories Dessert
Time 55m
Yield 1 cake, 15-20 serving(s)
Number Of Ingredients 18
Steps:
- For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
- 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
- 3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
- 4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
- 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).
Nutrition Facts : Calories 533, Fat 32.6, SaturatedFat 8.8, Cholesterol 76.8, Sodium 284.2, Carbohydrate 57, Fiber 1.6, Sugar 39, Protein 5.1
CARROT RAISIN CAKE WITH IRISH CREAM FROSTING
Steps:
- In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
- Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
- Make the frosting:
- In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.
More about "carrot cake nuts raisins wcream cheese icing recipes"
CARROT CAKE WITH CREAM CHEESE ICING - NANA'S BEST …
From nanasbestrecipes.com
Servings 12Estimated Reading Time 4 mins
EASY CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING …
From platedcravings.com
CLASSIC CARROT SHEET CAKE WITH CREAM CHEESE ICING
From seasonsandsuppers.ca
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
10 BEST CARROT CAKE WITH RAISINS AND WALNUTS RECIPES
From yummly.com
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - BAKER …
From bakerbettie.com
CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING | RECIPE
CARROT CAKE NUTS RAISINS - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
CARROT CAKE LOAF WITH CREAM CHEESE ICING - CHATELAINE
From chatelaine.com
CARROT CAKE LOAF {CREAM CHEESE FROSTING} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CARROT CAKE WITH CREAM CHEESE FROSTING - CALIFORNIA WALNUTS
From walnuts.org
CARROT CAKE W/ CREAM CHEESE FROSTING (GRAIN & REFINED SUGAR …
From girlinhealing.com
CRAZY-GOOD CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING
From happyhooligans.ca
MOIST CARROT CAKE RECIPE WITH RAISINS | DEPORECIPE.CO
From deporecipe.co
RUM RAISIN CARROT CAKE WITH CREAM CHEESE FROSTING
From thedailymeal.com
CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING | RECIPE | EASY ...
CARROT CAKE NUTS & RAISINS WCREAM CHEESE ICING - FOOD NEWS
From foodnewsnews.com
BEST CARROT CAKE RECIPE WITH RAISINS AND WALNUTS
From deporecipe.co
SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
From skinnytaste.com
CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING RECIPE
From swal.aspirelactation.com.au
CARROT CAKE WITH CREAM CHEESE ICING - ANNABEL LANGBEIN – RECIPES
From langbein.com
MIYOKO'S CARROT CAKE WITH CREAM CHEESE FROSTING
From miyokos.com
CARROT CAKE WITH NUTS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BEST CARROT CAKE WITH RAISINS AND WALNUTS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
CARROT CAKE RAISIN ICING - RECIPES | COOKS.COM
From cooks.com
CARROT CAKE RECIPE WITH RAISINS AND NUTS
From recipeschoice.com
CARROT CAKE WITH CREAM CHEESE FROSTING | CHEW OUT LOUD
From chewoutloud.com
10 BEST CARROT CAKE WITH RAISINS AND WALNUTS RECIPES - YUMMLY
From yummly.com
CARROT CAKE WITH RAISINS AND NUTS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SUPER MOIST CARROT SHEET CAKE WITH CREAM CHEESE FROSTING
From neighborfoodblog.com
CARROT CAKE RECIPE WITH RAISINS AND NUTS - WOMENS SHORT BOOTS
From womensshortboots.blogspot.com
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NUT FREE CARROT CAKE WITH CREAM CHEESE ICING
From cookingwithcarbs.com
CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING
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