Carrot Cake With White Chocolate Cream Cheese Frosting Recipes

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CARROT CAKE WITH WHITE-CHOCOLATE FROSTING



Carrot Cake with White-Chocolate Frosting image

Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Number Of Ingredients 16

2 1/2 sticks unsalted butter, melted, plus more for pans
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups)
16 ounces cream cheese, room temperature
9 ounces white chocolate, coarsely chopped (1 3/4 cups), melted and cooled slightly
2 1/2 sticks unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 1/4 cups confectioners sugar, sifted

Steps:

  • Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
  • Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
  • Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
  • Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
  • Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
  • Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

RON'S CARROT CAKE WITH WHITE CHOCOLATE BUTTERCREAM



Ron's Carrot Cake with White Chocolate Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 2h55m

Yield 25 to 30 portions

Number Of Ingredients 21

Butter and flour, for greasing the pans
3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
1 tablespoon baking powder
2 teaspoons salt
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
6 ounces chopped walnuts (2 1/4 cups)
5 ounces (1 cup) raisins
3 cups sugar
1 3/4 cups vegetable oil
1 tablespoon vanilla extract
6 eggs
1 1/2 pounds carrots, shredded (6 cups)
Ron's White Chocolate Buttercream, recipe follows
1 1/2 cups sugar
9 large egg whites, at room temperature
1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
8 ounces white chocolate, melted and cooled to room temperature

Steps:

  • Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
  • Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
  • Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
  • Divide the batter between the prepared pans. They will be about two-thirds full.
  • Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
  • Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
  • To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
  • Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
  • Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
  • Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
  • This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
  • Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
  • Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
  • Continue beating on low speed until cool, about 15 more minutes.
  • Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
  • Re-beat occasionally while frosting the cake to maintain a smooth texture.

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

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 WHITE CHOCOLATE CREAM CHEESE FROSTING



Carrot Cake With White Chocolate Cream Cheese Frosting image

This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.

Provided by Sydney Mike

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 18

4 eggs
1 1/3 cups vegetable oil
2 1/4 cups granulated sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 1/4 cups carrots, shredded
1/2 cup walnuts, chopped
1 cup pineapple, crushed, well-drained
1 1/2 lbs cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup unsalted butter, room temperature
2 teaspoons lemon zest, minced
2 cups walnuts, chopped (more or less)

Steps:

  • FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
  • In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
  • In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
  • Add carrots, walnuts & pineapple, mixing until well combined.
  • Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
  • On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
  • FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
  • Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
  • Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
  • Press chopped walnuts into the sides of the cake & ENJOY!

CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING



Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

Baking spray (recommended: Baker's Joy)
3/4 cup vegetable oil
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
4 large eggs, at room temperature
3 cups grated carrots (about 6 to 8 carrots)
1/2 cup drained crushed pineapple
2 1/2 cups unbleached all-purpose flour, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup buttermilk, at room temperature
3/4 cups toasted pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 packages (12 ounces) cream cheese, at room temperature
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 ounces fine white chocolate, melted and cooled
2 tablespoons heavy cream
1 cup sliced almonds, toasted and coarsely chopped

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
  • In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
  • In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
  • Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
  • While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
  • To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

CARROT CAKE WITH CREAM CHEESE WHITE CHOCOLATE ICING RECIPE - (4.3/5)



Carrot Cake with Cream Cheese White Chocolate Icing Recipe - (4.3/5) image

Provided by rlchrist

Number Of Ingredients 18

CAKE Ingredients:
4 eggs
1 cup vegetable oil
1 teaspoon Wilton Pure Vanilla Extract
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon each nutmeg, cloves, allspice and salt
4 cups (approx. 1 lb.) grated carrots
2/3 cup chopped nuts
1/2 cup raisins
1/2 cup crushed pineapple, drained
WHITE CHOCOLATE CREAM CHEESE ICING
1 (12 oz.) package Wilton White Candy Melts or any white confectionery coating
2 (8 oz.) packages cream cheese, softened
1 cup unsalted butter, softened
2 Tablespoons lemon juice

Steps:

  • For the CAKE: Preheat oven to 350°F. Lightly spray 2 nine in. round pans with vegetable spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In large mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool. Makes 5 1/2 cups batter. For the ICING: Melt Candy Melts according to directions. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice. Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing. Refrigerate until ready to serve; bring to room temperature 30 minutes before serving. In a pinch, use store bought frosting.

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

WHITE CHOCOLATE CREAM CHEESE FROSTING



White Chocolate Cream Cheese Frosting image

This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor

Provided by Caryn

Categories     Dessert

Time 25m

Yield 13 cups (frosts a three tier cake), 150 serving(s)

Number Of Ingredients 4

24 ounces white chocolate baking bar (preferably Tobler Narcisse)
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup freshly squeezed lemon juice

Steps:

  • Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
  • The water must not touch the bottom of the bowl.
  • Remove the pot from the heat and stir until the chocolate begins to melt.
  • Return to the heat if the water cools, but be careful it does not get too hot.
  • Stir until smooth.
  • (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
  • In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
  • Gradually beat in the cooled chocolate until smoothly incorporated.
  • Beat in the butter and lemon juice.
  • Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
  • Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
  • Allow to come to room temperature before rebeating.
  • Pointers for success: Do not overheat the chocolate and stir constantly while melting.
  • Be sure no moisture gets into the melted chocolate.
  • Beat constantly while adding the chocolate to prevent lumping.
  • If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
  • Buttercream may separate slightly if room temperature is very warm.
  • This can be corrected by setting the bowl in ice water and whisking the mixture.
  • The buttercream becomes spongy on standing.
  • Rebeat to restore smoothy creamy texture.
  • Use ice to chill your hand during piping to maintain firm texture of the buttercream.

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WHITE CHOCOLATE CREAM CHEESE FROSTING - KING ARTHUR BAKING
Place the cream cheese, butter, and crème fraîche (or sour cream) in the bowl of a food processor and process until smooth and creamy. Scrape down the sides of the bowl. Add the cooled, melted white chocolate and pulse several times to incorporate. Add the vanilla and pulse until it disappears. Take it a step further Blog How to use a pastry bag
From kingarthurbaking.com


HOMEMADE CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE …
2014-11-16 Let the cakes cool in their pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks.
From ducksnarow.com


MY FAVOURITE CARROT CAKE, WITH WHITE CHOCOLATE CREAM CHEESE …
2019-05-12 Bake at 350ºF/177ºC until toothpick comes out clean (~25min for 6" cake tins. Cool fully. Whip cream cheese and butter together add 1/2 cup icing sugar, whip. Melt white chocolate, pour slowly into icing while whipping. Add vanilla. Add remaining icing sugar cup by cup until desired consistency. Keyword Cake, Carrot, Cream Cheese, Icing, Layer Cake
From puttherecipefirst.com


MARTHA STEWART SHARES CARROT CAKE WITH WHITE-CHOCOLATE FROSTING …
2020-10-17 Comment Share Save. 32,255 likes. marthastewart. Join @marthastewart48 on November 12th at 4pm EST, for a virtual baking class with @surlatable. Featured in her 97th book, Cake Perfection, Martha ...
From sheknows.com


CARROT CAKE WITH WHIPPED CREAM CREAM CHEESE FROSTING - A HINT …
2020-04-14 DIRECTIONS 1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside. 2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use. Frosts one 9×13 inch cake.
From ahintofhoney.com


CARROT CAKE WITH CREAM CHEESE FROSTING | GIMME DELICIOUS
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 CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
From avize.aussievitamin.com


CARROT CAKE - CAFE DELITES
2020-04-03 Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper. Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well combined.
From cafedelites.com


EASY CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
2020-08-24 Pour into a 20 cm (8 inch) round cake tin lined with baking paper. 6. Bake until golden, evenly risen, and a skewer inserted in the middle of the cake comes out clean. 7. Place room temperature butter and room temperature cream cheese in a bowl. 8. Beat until creamy, pale and smooth. 9. Sift over icing sugar.
From bakingenvy.com


CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
2016-02-01 Melt the chocolate in the microwave in 15 second increments, stirring in between. When the chocolate is almost all melted, allow the residual heat to complete the melting. Cool to room temperature. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually beat in the lemon juice and melted chocolate.
From cooktildelicious.com


CARROT CAKE WITH CREAM CHEESE FROSTING | CHEW OUT LOUD
2013-03-28 Preheat oven to 350F with rack on lower middle position. Press a long sheet of foil into a 9×13 pan, with extra foil hanging over edges for easy cake removal. Grease the foil. Sift together flour, baking powder, baking soda, salt, and cinnamon, mixing well. Form a …
From chewoutloud.com


CARROT CAKE WITH WHITE CHOCOLATE ICING - 9KITCHEN - NINE.COM.AU
Method. Preheat oven to 190°C. Grease a 17cm x 24cm slice pan and line with baking paper. Sift 2¼ cups of self raising flour, ½ teaspoon of bicarbonate of soda and 2 teaspoons of ground cinnamon in to a large bowl. Using an electric mixer beat 3 eggs, ½ cup of vegetable oil, and 1¼ cups of CSR caster sugar until pale.
From kitchen.nine.com.au


CARROT CAKE LOAF {CREAM CHEESE FROSTING} - TWO PEAS & THEIR POD
2022-04-04 Preheat the oven and grease a 9×5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots and raisins, if using.
From twopeasandtheirpod.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 WHITE CHOCOLATE CREAM CHEESE FROSTING
2019-12-13 It’s moist and perfectly spiced and has this ultra-creamy white chocolate cream cheese frosting… So it’s basically a classic Carrot Cake with a modern twist, to say so. And with Christmas just around the corner, this Carrot Cake recipe comes just in time for you to pin it and write down the ingredients on the shopping list. I promise you ...
From bakewell.ro


CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING
2017-05-16 4 oz white chocolate, melted 2 cups icing sugar Preheat the oven to 350ºF. Grease two 8" cake pans and then dust with flour. For extra protection against sticking, you can also line the bottom of the pans with parchment paper. In a medium bowl, combine the grated carrots, crushed pineapple (including the juice), coconut, walnuts, and dates.
From flourishingfoodie.com


CARROT CAKE CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
2016-03-14 In a Large Bowl beat together cream cheese and butter until smooth. Beat in white chocolate, and vanilla. Slowly beat in the powdered sugar until fluffy and smooth. Mix in the heavy cream. Frost cooled cupcakes and garnish with chopped pecans. Nutrition Serves: 24
From therecipecritic.com


EASY CARROT CAKE TRAYBAKE RECIPE WITH WHIPPED CREAM CHEESE …
To make the cake. Preheat oven to 350F / 180C Grease and line a 9 x 13 inch pan with parchment paper. In a medium bowl, sift together the flour, spices, baking soda, baking powder and salt. Set aside. In a large bowl whisk together the oil, sugar and vanilla on a medium speed.
From thepartybloc.com


THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
2021-03-14 How to Make Carrot Cake: 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix ...
From tastesbetterfromscratch.com


CARROT CAKE | RECIPETIN EATS
2020-02-21 In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2. Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl. Pour Wet into Dry ingredients, stir until flour is …
From recipetineats.com


CHOCOLATE CARROT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
2022-04-06 Preheat oven to 350 F. In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a large bowl or the bowl of a stand mixer, cream butter with sugar and brown sugar until light and fluffy. This takes about three minutes with an electric mixer.
From cupcakeproject.com


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