Carrot Cake With Chai Flavored Cream Cheese Frosting Recipes

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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 WITH CHAI-FLAVORED CREAM CHEESE FROSTING



Carrot Cake with Chai-Flavored Cream Cheese Frosting image

The best carrot cake!

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

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

MASALA-CHAI CARROT CAKE



Masala-Chai Carrot Cake image

London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19

2 English breakfast tea bags
1/4 cup boiling water
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 3/4 cups light muscovado sugar
4 eggs
1 1/2 cups vegetable oil
3 to 3 1/4 cups grated carrots
2/3 cup unsalted butter, softened
1 cup confectioners' sugar
1 1/2 cups cream cheese (12 ounces)
8 to 12 walnut halves, to decorate

Steps:

  • Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
  • In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
  • Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
  • To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
  • To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.

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.

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

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.

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

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.

BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)



Best Ever Yummy Carrot Cake!!!! (With Cream Cheese Frosting) image

This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan.

Provided by KirstenSU04

Categories     Dessert

Time 50m

Yield 1 12, 16 serving(s)

Number Of Ingredients 22

4 cups all-purpose flour
3 1/2 cups granulated sugar
1 1/2 tablespoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons ground cinnamon
2 cups vegetable oil
6 eggs
2 teaspoons vanilla extract
4 cups shredded carrots
1 1/2 cups sweetened coconut
1 cup chopped walnuts
1 cup crushed pineapple, drained (or 8oz can)
2 cups raisins
20 ounces cream cheese
5/8 cup butter, softened
7 1/2 cups powdered sugar
3 teaspoons vanilla extract (use the clear type if you want really white frosting)
red food coloring
yellow food coloring
green food coloring
powdered sugar, as needed to thicken the frosting

Steps:

  • Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
  • FOR THE CAKE:.
  • Grease & flour four 12" round pans.
  • Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
  • In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
  • Add the wet mixture to the dry mixture until just combined.
  • Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
  • Pour the batter into your greased & floured pans.
  • Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
  • Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
  • FOR THE CREAM CHEESE FROSTING:.
  • While the cake is baking & cooling you can make your frosting.
  • Beat cream cheese & softened butter in your mixer until it is light & fluffy.
  • With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
  • Continue beating until the frosting is smooth.
  • Add the vanilla to the frosting & continue to mix until combined.
  • This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
  • If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
  • TO ASSEMBLE CAKE:.
  • When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
  • If you put too much frosting it will squish out from the weight of the stacked cakes.
  • Spread the remainder of the frosting on the sides of the cake.
  • FOR THE CARROT DECORATIONS:.
  • Take two small bowls of frosting.
  • To one add green food coloring until you get a nice "carrot stem green" color.
  • To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
  • Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
  • You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.

Nutrition Facts : Calories 1119.4, Fat 56.2, SaturatedFat 19, Cholesterol 137.4, Sodium 911.1, Carbohydrate 149.4, Fiber 3.7, Sugar 116.7, Protein 10.6

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.

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2021-04-03 Preheat oven to 350 degrees. Bake for 25 minutes or until a toothpick comes out clean. Remove from the oven and let cool. In a large bowl, beat softened cream cheese and butter until creamy. Add in powdered sugar a little at a time and mix. Frost one cake layer then place another on top and repeat until the cake is frosted.
From butteryourbiscuit.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


MOIST & EASY CARROT CAKE WITH CREAM CHEESE FROSTING
2021-03-24 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 …
From lecremedelacrumb.com


CARROT CAKE WITH CHAI SPICED FROSTING - THE HEIRLOOM PANTRY
2018-10-14 Whipped Cream - Top the cake with whipped cream instead of chai frosting for a light and rich topping. Check out our Homemade 2-Ingredient Whipped Cream. Cream Cheese Frosting - Replace chai frosting with regular cream cheese frosting if you prefer the taste. Pecans - Use chopped pecans instead of walnuts for extra richness and sweetness.
From theheirloompantry.co


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


CHAI SPICED CARROT CAKE CUPCAKES - BAKER BY NATURE
2018-03-26 Instructions. For the Chai Spiced Carrot Cake Cupcakes: Preheat oven to 350° (F). Line two standard muffin pans with paper liners; lightly spray the liners with non-stick baking spray and set aside until needed. In a large mixing bowl whisk together the oil, applesauce, both sugars, salt, eggs, and spices. In a separate bowl, combine the flour ...
From bakerbynature.com


CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - ONCE UPON A CHEF
For the Cake. Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker's Joy or Pam with Flour. Soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
From onceuponachef.com


CARROT CHAI CAKE RECIPE FROM FULL MOON GHEE
2021-02-15 Preheat oven to 350 degrees F. Grease and line two 6″ cake pans with parchment paper, set aside. In a microwave-safe cup, heat almond milk until warm (about 1 – 2 minutes). Add the Assam tea and let brew while you prep the rest of the ingredients. In a large mixing bowl, add the sugar, melted ghee, eggs, and vanilla.
From fullmoonghee.com


THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
2017-03-30 Instructions. 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.
From thedomesticrebel.com


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


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


CHEWY CARROT CAKE COOKIES (CHAI SPICE CREAM CHEESE FILLING)
2021-03-23 In a medium mixing bowl, whisk together the flour, chai spice, baking soda and salt. Set aside. Cream the brown butter and sugars together on medium speed until well combined, about 1-2 minutes. Add egg, yolk and vanilla extract, beating on low for about 20 seconds before adding the next.
From olivesnthyme.com


CARROT CAKE WITH CREAM CHEESE FROSTING - MAMA NEEDS CAKE
Mix together eggs, oil, applesauce, sugars, vanilla, and drained crushed pineapple. In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently stir in the 3 cups of peeled and grated carrots. Making sure not to overbeat. Pour into greased pans and bake for about 30-35 minutes.
From mamaneedscake.com


HOMEMADE CARROT CAKE WITH CREAM CHEESE FROSTING - THE …
2019-04-19 Instructions. Heat oven to 325 degrees for cake, 365 for cupcakes. In a large bowl combine all dry ingredients, including options. Mix really well and set aside. Add wet ingredients into the dry ones slowly and only mix until everything is damp. Over …
From theadventurebite.com


CARROT CAKE WITH CREAM CHEESE FROSTING - BAREFEET IN THE KITCHEN
2013-09-23 Preheat oven to 350 degrees. Grease your pan thoroughly with butter. (A sheet pan, a 9×13, a bundt pan or (2) 8″ rounds will all work well.) Mix the sugar, oil and eggs until smooth. Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
From barefeetinthekitchen.com


MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
2013-12-01 Grease and flour two 9-inch round cake pans. In a medium-sized bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt. In another medium-sized bowl stir together the carrots, walnuts, coconut, and raisins. In a large bowl cream together the sugar and oil using an electric beater.
From theendlessmeal.com


BEST CARROT CAKE WITH CREAM CHEESE FROSTING - CHEW OUT LOUD
Make the Cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside. In a stand mixer fitted with paddle attachment, beat both sugars with eggs on medium high until combined, 45 …
From chewoutloud.com


LAYERED CARROT CAKE WITH CREAM CHEESE FROSTING - SPOONFUL OF …
2020-04-11 Adjust an oven rack to the middle position. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans with butter. Dust with flour and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
From spoonfulofflavor.com


CARROT CHAI COCONUT CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
2017-03-31 Remove pans from oven and cool on a wire rack for 10 minutes. Gently run a knife along the edges and invert the cakes onto the wire rack. Cool completely before frosting. Brown Sugar Cream Cheese Frosting: In a mixing bowl, cream the butter and brown sugar on high-speed till the sugar almost dissolves in the butter. A few fine grits are fine ...
From happyandharried.com


CARROT SHEET CAKE WITH WHIPPED CREAM CHEESE FROSTING
2021-07-30 Instructions. Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside. In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.
From melskitchencafe.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


HOW TO MAKE CARROT CAKE WITH CREAM CHEESE FROSTING - TODAY
2016-03-18 3 large eggs. 1 cup (7 1/2 ounces) packed dark brown sugar. 1 cup (7 ounces) granulated sugar. 1/2 cup canola oil. 1 8-ounce can crushed pineapple or 1 cup (8 ounces) natural applesauce. 1/2 pound ...
From today.com


CREAM CHEESE FILLED CARROT CAKE - SPICY SOUTHERN KITCHEN
2020-03-17 First, preheat the oven to 350 degrees and spray a Bundt pan with baking spray with flour. Combine the carrots, granulated sugar, brown sugar, oil, and eggs in a large bowl. Beat until blended well. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually beat the flour mixture into the carrot mixture.
From spicysouthernkitchen.com


OLD FASHIONED CARROT CAKE - THE DARING GOURMET
2020-04-13 Preheat the oven to 350 degrees F. Line the bottom of an 8-inch square baking pan with parchment paper and lightly grease the sides of the pan. In small bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs and brown sugar until combined.
From daringgourmet.com


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