Carrot Cake With Maple Cream Cheese Frosting Recipes

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CARROT CAKE WITH MAPLE-CREAM CHEESE ICING



Carrot Cake with Maple-Cream Cheese Icing image

Categories     Cake     Dessert     Bake     Cream Cheese     Carrot     Fall     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
  • For icing:
  • Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
  • Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

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.

MINI CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING



Mini Carrot Cake with Maple-Cream Cheese Frosting image

Use your panini-maker to create individual-sized, sweet-tooth-satisfying mini carrot cakes with maple-cream cheese frosting.

Categories     Dessert

Time 1h40m

Yield 1

Number Of Ingredients 19

1/4 cup Gold Medal™ all-purpose flour
Generous 1/4 teaspoon baking powder
Pinch salt
Pinch ground ginger
Pinch ground cinnamon
Pinch ground nutmeg
1 egg white
2 tablespoons packed light brown sugar
2 tablespoons canola oil
1 1/2 teaspoons milk
1/4 teaspoon vanilla
1/3 cup packed shredded carrot (about 1 carrot)
1 tablespoon raisins
1 tablespoon chopped walnuts
2 oz cream cheese, softened
1 tablespoon unsalted butter, softened
1/3 cup powdered sugar, sifted
2 teaspoons real maple syrup
1 tablespoon chopped walnuts, toasted, finely chopped (for garnish)

Steps:

  • Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
  • In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
  • Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
  • Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
  • Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

Nutrition Facts : ServingSize 1 Serving

MAPLE CREAM CHEESE FROSTING



Maple Cream Cheese Frosting image

Pair this maple cream cheese frosting with our recipe for Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.

Provided by Martha Stewart

Yield Makes enough for 42 mini cupcakes

Number Of Ingredients 5

1 package (8 ounces) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.

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

CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING



Carrot Cake With Maple Cream Cheese Frosting image

This is the best carrot cake ever. Is so moist and full of flavour. Is a must to try it with the maple cream cheese frosting. Is a must try carrot cake! http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/ Makes 24 cupcakes (or one two-layer cake)

Provided by tsl_janice

Categories     Dessert

Time 14m

Yield 24 cupcakes

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cup coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

Steps:

  • Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
  • Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
  • To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
  • In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
  • The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
  • To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Nutrition Facts : Calories 368.4, Fat 22.6, SaturatedFat 7.2, Cholesterol 62, Sodium 287, Carbohydrate 39.4, Fiber 0.9, Sugar 29.9, Protein 3.5

CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING RECIPE - (4.5/5)



carrot cake with maple-cream cheese frosting Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 19

I like to grate the carrots by hand - actually, that's a lie, I don't enjoy it one bit - because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.
Makes 24 cupcakes (or one two-layer cake, instructions at end)
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

Steps:

  • Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour them. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them. To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. For the Frosting - In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect. To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting. For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don't do that too?

CARROT CAKE WITH MAPLE CREAM CHEESE ICING



Carrot Cake with Maple Cream Cheese Icing image

Make and share this Carrot Cake with Maple Cream Cheese Icing recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated, peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced, peeled ginger
10 ounces cream cheese, room temperature (such as Philadelphia)
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

Steps:

  • For cake: Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans.
  • Line bottom of pans with waxed paper.
  • Butter and flour paper; tap out excess flour.
  • Whisk flour, baking soda, salt and cinnamon in medium bowl to blend.
  • Whisk sugar and oil in large bowl until well blended.
  • Whisk in eggs 1 at a time.
  • Add flour mixture and stir until blended.
  • Stir in carrots, walnuts and ginger.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  • Cool cakes in pans 15 minutes.
  • Turn out onto racks.
  • Peel off waxed paper; cool cakes completely.
  • For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
  • Add powdered sugar and beat at low speed until well blended.
  • Beat in maple syrup.
  • Chill until just firm enough to spread, 30 minutes.
  • Place 1 cake layer on platter.
  • Spread with 3/4 cup icing.
  • Top with second layer.
  • Spread remaining icing over entire cake.
  • Arrange walnut halves around top edge.

Nutrition Facts : Calories 776.6, Fat 46.8, SaturatedFat 10.7, Cholesterol 100.8, Sodium 528.5, Carbohydrate 85.5, Fiber 2.6, Sugar 64.5, Protein 8.2

OLD-FASHIONED CARROT CAKE WITH MAPLE-CREAM CHEESE ICING



Old-Fashioned Carrot Cake with Maple-cream Cheese Icing image

Categories     Cake     Mixer     Ginger     Dessert     Bake     Walnut     Carrot     Birthday     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
4 cups finely grated peeled carrots
1 cup walnuts, toasted, chopped
Maple-Cream Cheese Icing

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
  • Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
  • Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.

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From butternutmountainfarm.com


CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING – JUNE OVEN
Alanna Taylor-Tobin highlights oat flour in this recipe featured in the Alternative Flours column of GFF Magazine. Earthy oat flour gives this ultramoist cinnamon- and ginger-spiked cake a healthy, whole-wheat vibe, while the luscious cream cheese frosting keeps it tasting like a treat. Be sure to use the correct amount of carrots and grate ...
From juneoven.com


CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING - PINK VAGABOND
Bake the cake at 180 degrees Celsius for 40-50 minutes. In a bowl mix the Philadelphia cream cheese with maple syrup. Let the cake cool completely before spreading the frosting on top. Sprinkle with cinnamon before serving.
From pinkvagabond.com


CARROT CAKE LOAF WITH MAPLE CREAM CHEESE FROSTING
2022-04-12 Pour the carrot cake batter into the loaf pan and bake at 350°F for about 60-70 minutes, until a toothpick inserted into the middle comes out mostly clean with a few crumbs. Let it cool completely in the loaf pan, about 2-3 hours. Step #4: Make the maple cream cheese frosting
From thepowderedapron.com


CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING RECIPE
Carrot Cake with Maple cream cheese Frosting Recipe Ingredients For the Cake: 3/4 pound raw carrots (preferably organic), peeled and finely grated (about 2 1/2 cups) 1 cup all-purpose flour 1 cup whole wheat flour (preferably ww pastry flour) 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon
From maplesyrupworld.com


CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING – HOMEMADE
The classes at Homemade are fun and easy to follow along with. The Chefs are interactive with the attendees the entire time. They are probably the most patient Chefs I've ever worked with! They appear to be having a lot of fun, and seem to really care about their attendees learning and having fun, too. Kyle M. ⭐️⭐️⭐️⭐️⭐️.
From withhomemade.com


GLUTEN-FREE CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING RECIPE
Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square baking pan with 2 crisscrossing pieces of parchment paper, leaving an overhang on each side. (Alternatively, grease the pan with 1 teaspoon softened unsalted butter.) Make the cake: In a large bowl, stir together the grated carrots, eggs, sugar, and oil until ...
From gffmag.com


SOURDOUGH CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING
Add the softened cream cheese and maple syrup to a medium bowl. Pour 1 teaspoon of vanilla extract into the bowl. Either with your stand mixer or a handheld mixer, whip the frosting until it is very soft and uniform. Keep the frosting in the refrigerator for later. How to assemble the sourdough carrot cake
From ourgabledhome.com


8X8 PINEAPPLE CARROT CAKE RECIPE - THERESCIPES.INFO
Carrot cake recipe 8x8 pan - Best Cook Ideas new www.bestcookideas.com. Grease and flour an 8 or 9-inch square pan. Heat the oven to 325° F (165° C/Gas Mark 3). Measure flour. sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla right into a large mixing bowl.
From therecipes.info


CARROT CAKE LOAF WITH MAPLE CREAM CHEESE FROSTING
2021-03-24 MAPLE CREAM CHEESE FROSTING In a medium bowl using a spatula or electric mixer, combine together the cream cheese, powdered sugar, vanilla, and salt until smooth and incorporated. Add the maple syrup and mix to combine. Spread the frosting over the surface of the cooled carrot loaf cake.
From cloudykitchen.com


GLUTEN FREE CARROT CAKE (EASY & HEALTHY!) | FROM SCRATCH FAST
2020-06-03 Instructions. Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan).
From fromscratchfast.com


CARROT CAKE WITH MAPLE CREAM FROSTING - AT HOME WITH SHAY
2019-01-28 Day of: Preheat oven to 350 degrees. Line 2 round cake pans with parchment circle on the bottom, then grease bottoms and sides of pans. In a medium bowl, combine the flour, salt, baking soda and baking powder, cinnamon, nutmeg and ginger. Stir so that it …
From athomewithshay.com


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