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
THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
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.
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h10m
Number Of Ingredients 22
Steps:
- 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. Fold in the pecans, carrots, and raisins (if using) until combined.
- Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
- Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.
CARROT CAKE WITH CREAM CHEESE FROSTING
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
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.
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 CAKE WITH CREAM CHEESE FROSTING
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
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
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
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.
BEST CARROT CAKE WITH CREAM CHEESE FROSTING
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
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 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.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is a wonderful carrot cake, very moist and delicious, the cream cheese frosting makes it divine.
Provided by ThatJodiGirl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, mix eggs, sugar and oil until smooth.
- Add salt, soda, cinnamon, and Flour until combined.
- Then add remaining ingredients, one at a time.
- Mix well.
- Pour into a greased and floured 9 x 13" pan.
- Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean.
- Frosting: Beat all ingredients until smooth and creamy with an electric mixer.
- Keep in refrigerator until ready to frost cake.
Nutrition Facts : Calories 1458, Fat 72.7, SaturatedFat 18.9, Cholesterol 155, Sodium 856.5, Carbohydrate 196.1, Fiber 4.7, Sugar 154.5, Protein 13.7
TRIPLE-LAYER CARROT CAKE (W/ CREAM CHEESE FROSTING)
I have made this carrot cake for my friends, family, and coworkers on many occasions, and it always get rave reviews! Many people even make special requests for it on their birthdays!
Provided by Chalsea
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325. Lightly grease three 9-in 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.
- 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.
- Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.
Nutrition Facts : Calories 842.5, Fat 50.1, SaturatedFat 17.3, Cholesterol 132.4, Sodium 620.3, Carbohydrate 93.4, Fiber 1.5, Sugar 74.2, Protein 7.5
CARROT CAKE WITH CHAI-FLAVORED CREAM CHEESE FROSTING
The best carrot cake!
Provided by Kasmira Bresett
Time 2h
Yield 20
Number Of Ingredients 24
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.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 56.2 g, Cholesterol 61.7 mg, Fat 18.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 248 mg, Sugar 43.1 g
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