Carrot Cake With Philly Cream Cheese Icing Recipes

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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.

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.

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

Steps:

  • Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  • Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  • Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake With Cream Cheese Frosting image

This is from the 1980 edition of The Philadelphia Orchestra Cookbook. First time I made this was for someones birthday at work. Everyone loved and raved about it. Hope you do too!

Provided by CulinaryQueen

Categories     Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 14

2 cups sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon nutmeg
4 eggs
1 1/2 cups vegetable oil
3 cups carrots, shredded
8 ounces cream cheese, softened
4 ounces butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 cups nuts, finely chopped (optional)

Steps:

  • Preheat oven to 350F/180°C.
  • Grease and flour a 9" X 13" glass baking dish. Set aside.
  • In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
  • In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
  • Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
  • TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
  • Can be stored in cool place for up to five days, if it lasts that long!

Nutrition Facts : Calories 464.1, Fat 29, SaturatedFat 8.7, Cholesterol 74.4, Sodium 301.4, Carbohydrate 48.5, Fiber 1, Sugar 36.3, Protein 4

CARROT CAKE WITH CREAM CHEESE ICING



Carrot Cake with Cream Cheese Icing image

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 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.

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

BEST CARROT CAKE WITH CREAM CHEESE ICING



Best Carrot Cake With Cream Cheese Icing image

This is my mother-in-law's recipe. It is made in one 9-inch round cake pan. I think it's the best carrot cake I've ever had.

Provided by CookingONTheSide

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
1/2 cup nuts, chopped
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 1/2 cups confectioners' sugar
1/4 cup nuts, finely chopped
2 tablespoons light brown sugar

Steps:

  • For cake, preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust with flour.
  • In bowl, mix together flour, cinnamon, baking powder and salt.
  • In a large mixing bowl, beat together butter and sugar until light and fluffy.
  • Add eggs, 1 at a time.
  • Beat flour mixture and milk into butter mixture.
  • Stir in carrots and nuts.
  • Pour into pan.
  • Bake cake for 40 minutes.
  • Let cake cool for 10 minutes before removing from pan.
  • For icing, beat butter and cream cheese.
  • Beat in vanilla.
  • Beat in sugar.
  • Mix topping ingredients in separate bowl.
  • Spread icing on cake when it is completely cooled.
  • Sprinkle nut mixture on top of cake.

Nutrition Facts : Calories 785.8, Fat 41.4, SaturatedFat 22.1, Cholesterol 168.9, Sodium 491.2, Carbohydrate 97.1, Fiber 3, Sugar 67, Protein 10.1

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This carrot cake is moist and scrumptious all by its wonderful self. But it's even more scrumptious with maple cream cheese frosting!

Provided by My Food and Family

Categories     Cakes

Time 1h45m

Yield Makes 24 servings

Number Of Ingredients 8

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups shredded carrots (about 2 to 3 medium)
1/2 cup raisins
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/2 cup maple-flavored or pancake syrup
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
  • Beat cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6564 g, Sugar 0 g, Protein 2 g

CARROT CAKE WITH CREAM CHEESE ICING



Carrot Cake with Cream Cheese Icing image

We made this for our daughter's wedding. We stirred it all by hand and baked it in frying pans of varied sizes. After decorating it with pink frosting roses, we transported it 50 miles to the church in the back of a car!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1-1/3 cups canola oil
4 large eggs
1-1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2-1/2 cups finely shredded carrots
1/2 cup chopped walnuts
CREAM CHEESE ICING:
3 ounces cream cheese, softened
3 cups confectioners' sugar
Dash salt
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • In a large bowl, combine the oil, eggs and sugar. Combine the flour, baking powder, soda and cinnamon; add to wet ingredients and beat well. Stir in carrots and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for about 50 minutes or until cake tests done. , For frosting, beat cream cheese and sugar in a medium bowl. Gradually add the salt, vanilla and milk, beating until smooth. Add additional milk if needed to reach desired consistency. Spread over cooled cake.

Nutrition Facts : Calories 597 calories, Fat 32g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 341mg sodium, Carbohydrate 75g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

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From bakingenvy.com


SMALL CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING MISCHIEF
2021-03-14 Whisk together flour, baking powder, cinnamon, allspice, and salt in a small bowl. In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish. Bake for 25 to 30 minutes, until a toothpick inserted into the ...
From bakingmischief.com


CARROT CAKE WITH CREAM CHEESE FROSTING | GIMME DELICIOUS
Instructions. Preheat the oven to 350 degrees F. Grease 3 – 8 inch round pans (or one 9×13 inch pan) and line with parchment paper; set aside. In a medium bowl, combine the dry ingredients flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, allspice.
From gimmedelicious.com


CARROT CAKE WITH CREAM CHEESE FROSTING - ANA'S BAKING CHRONICLES
2020-03-28 carrot cake. Preheat your fan oven to 165°C (325°F) or 180°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6-inch (15 cm) round cake pans. Alternatively, you can use two 8 inch (20 cm) round cake pans. In a medium bowl sift together flour, baking powder, cinnamon and salt.
From anasbakingchronicles.com


CARROT CAKE WITH PHILLY CREAM CHEESE ICING | CAKE RECIPES
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.
From mycakecakerecipes.blogspot.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


CARROT CAKE WITH LIGHT CREAM CHEESE FROSTING - CATHERINE ZHANG
2020-09-26 Preheat the oven to 180°C/ 350°F. Line 3 6-inch cake tins. Combine the carrot, pineapple, oil and eggs in a large bowl. Add the brown and white sugar. Combine the flour and baking soda in a medium sized bowl before mixing into the wet mixture. Pour the batter evenly between the three cake tins.
From zhangcatherine.com


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


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