Carrot Walnut Bundt Cake With Lemon Cream Cheese Icing Recipes

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

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.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

WALNUT CARROT BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.

CARROT BUNDT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
• Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
• Preheat oven to 350 degrees.
• Place oven rack in the center of the oven.
• Generously coat bundt cake pan with butter; set aside.
• In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
• In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
• Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
• Slowly add oil in a steady stream, add vanilla.
• Add flour mixture 1 cup at a time mixing with each addition until moist.
• Hand stir in the carrots, raisins, and nuts.
• Pour batter into prepared bundt cake pan.
• Bake 25-30 minutes or until a toothpick inserted in center removes clean.
• Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
• Cream Cheese Frosting:
• Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
• Add milk one tablespoon at a time until reaches a pourable but thick consistency.
• Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
• (Frosting will set firm in approx 20 minutes)
• Slice and Enjoy!

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING

Steps:

• Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
• Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
• Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

LEMON CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
• Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
• While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
• Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.