Carrot Cake Recipe Cream Cheese

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.

Recipe From foodnetwork.com

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 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.

Recipe From allrecipes.com

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
Calories449.1 calories
Carbohydrate54.4 g
Cholesterol63.8 mg
Fat25.2 g
Fiber1.4 g
Protein4.5 g
SaturatedFat6.8 g
Sodium287 mg
Sugar36.7 g

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.


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

Recipe From tasteofhome.com

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
Calories 531 calories
Fat28g fat (7g saturated fat)
Cholesterol67mg cholesterol
Sodium203mg sodium
Carbohydrate68g carbohydrate (54g sugars
Fiber1g fiber)
Protein5g protein.

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.


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.

Recipe From allrecipes.com

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
Calories369.2 calories
Carbohydrate46.5 g
Cholesterol48.3 mg
Fat19.6 g
Fiber1.6 g
Protein4 g
SaturatedFat5.5 g
Sodium259.8 mg
Sugar36.3 g

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.


CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING



Carrot Bundt® Cake with Cream Cheese Filling image

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Recipe From allrecipes.com

Provided by Donna

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients: 11

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots
Calories470.5 calories
Carbohydrate53.4 g
Cholesterol82.5 mg
Fat26.8 g
Fiber1.7 g
Protein6 g
SaturatedFat7 g
Sodium505.7 mg
Sugar35.1 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
  • Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.


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.

Recipe From epicurious.com

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.


CARROT CAKE WITH CREAM CHEESE ICING



Carrot Cake with Cream Cheese Icing image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients: 14

1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice

Steps:

  • For the cake: Preheat the oven to 375 degrees F.
  • In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
  • Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
  • Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
  • For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
  • Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
  • Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
  • Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback


CARROT CAKE WITH CHAI-FLAVORED CREAM CHEESE FROSTING



Carrot Cake with Chai-Flavored Cream Cheese Frosting image

The best carrot cake!

Recipe From allrecipes.com

Provided by Kasmira Bresett

Time 2h

Yield 20

Number Of Ingredients: 24

2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 cup lightly packed brown sugar
¾ cup olive oil
½ cup applesauce
½ cup white sugar
1 ½ teaspoons vanilla extract
4 large eggs
3 cups grated carrots
1 cup raisins
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
3 ½ cups powdered sugar
2 tablespoons toasted chopped pecans
Calories397.5 calories
Carbohydrate56.2 g
Cholesterol61.7 mg
Fat18.4 g
Fiber1.4 g
Protein3.9 g
SaturatedFat6.9 g
Sodium248 mg
Sugar43.1 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
  • Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
  • Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
  • Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
  • Frost cooled cake with cream cheese frosting and toasted pecans.


MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING



Molly's Carrot Cake with Spiced Cream Cheese Frosting image

Recipe From foodnetwork.com

Provided by Molly Yeh

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients: 23

Nonstick cooking spray, for the cake pans
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon hawaij (see Cook's Note)
1 1/2 cups neutral oil, such as canola
1 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste or extract
2 cups shredded carrots
2 tablespoons sesame seeds, toasted
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
  • Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
  • Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
  • Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
  • For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
  • Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!


CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients: 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired
Calories440
Carbohydrate46 g
Cholesterol55 mg
Fat5
Fiber2 g
Protein6 g
SaturatedFat3 1/2 g
ServingSize1 Serving
Sodium230 mg
Sugar27 g
TransFat0 g

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.




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Carrot Cake with Cream Cheese Frosting | Recipes of Holly

Recipe From : recipesofholly.com
A delish recipe for a carrot cake that’s simple to make! A yummy dairy-free cream cheese frosting is topped with this lightly spiced cake. Course: Dessert. Cuisine: Dairy-Free, gluten-free, vegan. Prep Time: 10 minutes. Cook Time: 40 minutes. Total Time: 50 minutes. ... Show details


Carrot cake with vegan cream-cheese frosting | Recipe | ProVeg

Recipe From : proveg.com
In a bowl, mix the shredded carrots with the ginger, cinnamon, vanilla, flaxseed, vinegar, zest, and orange juice. In another bowl, mix the flour with the baking powder and the salt. Add the carrot mixture to the margarine and add the dry ingredients one by one, mixing them in … ... Show details


Carrot Cake with Cream Cheese Frosting - Recipes | Go Bold ...

Recipe From : goboldwithbutter.com
This single-layer Carrot Cake with Cream Cheese Frosting is a quick fix, which is nice for folks who don’t have time to fuss with building a layer cake, and it’s a classic recipe that belongs in every baker’s repertoire. Make it with farmer’s market carrots in the summertime, but its warm cinnamon notes are nice when cooler weather arrives. ... Show details


The Best Ever Carrot Cake with Cream Cheese Frosting ...

Recipe From : pinterest.com
31 · 70 minutes · This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor. ... Show details


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