OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
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
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 MAPLE-CREAM CHEESE ICING
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
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.)
COCONUT CARROT CAKE
You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
DIANE'S CARROT CAKE AND CREAM CHEESE/ RUM ICING
I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it!
Provided by Oolala
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make the cake, preheat oven to 375 degrees.
- In a sifter place together the flour, baking soda, salt and spices.
- In a separate bowl, cream butter and sugar.
- Add 2 unbeaten eggs to the creamed butter and sugar and mix.
- Add the orange peel and carrots to the cream mix.
- Now sift the ingredients in the sifter into the cream mix and fold it inches.
- Mix in nuts and raisins if desired.
- If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
- Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
- Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
- While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
- Ice the cake after it cools on a wire rack.
Nutrition Facts : Calories 896.7, Fat 46, SaturatedFat 28.3, Cholesterol 193.4, Sodium 996.5, Carbohydrate 115.1, Fiber 2, Sugar 87.9, Protein 8.8
DIANE'S CARROT CAKE
When I had my third child at 42, nurse and long time friend Diane brought in this scrumpdelicious cake for hubby and 2 teens since I would be spending a week in hospital BUT she made the mistake of leaving it with me!! Need I say more, I raved about her cake and passed out her recipe to her fellow co-workers and sent half a pan home for the gang! Then made my husband promise to bring me up another piece or two MMMMMMMMMMMM
Provided by karen in tbay
Categories Breads
Time 55m
Yield 1 pan 9x13
Number Of Ingredients 15
Steps:
- Mix flour, baking powder, baking soda, salt and cinnamon.
- Add the sugar and mix in.
- Then add the oil and beaten eggs and mix.
- Add and mix in the carrots and pineapple.
- Pour into 9x13 glass pan.
- Bake 30 mins at 325F.
- Bake further and check at 5 min intervals until done.
- Insert knife in centre to check for doneness.
- (Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time.
- For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.
Nutrition Facts : Calories 8136.5, Fat 475, SaturatedFat 106.8, Cholesterol 1095.5, Sodium 6742.2, Carbohydrate 926.3, Fiber 17.3, Sugar 705.8, Protein 72.4
CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Dessert Bake Thanksgiving Cream Cheese Orange Raisin Carrot Fall Birthday Bon Appétit
Yield Serves 12
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
- Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- For Frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
- Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
DIANE'S APPLE/CARROT CAKE WITH CREAM CHEESE
i wanted sometin special for the 50th birthday party my hubby gave me....this was the cake i made....very good.......
Provided by Diane Eldridge @Dianeintn
Categories Cakes
Number Of Ingredients 18
Steps:
- put both sticks of butter in lg bowl...whip well using hand mixer...add both sugars mix well sit aside
- mix cream eggs[add 1 at a time mix well]stir and vanilla in small bowl sit aside
- mix all[except for 1/4 c flour] dry ingredients set aside
- add that 1/4 c flour to carrots toss well sit aside
- add cream/egg mix to butter....add flour mix to this
- add apples,mix well add carrots mix well add rasins and walnuts fold in let sit sit bout 20 min before puttin into pans
- preheat oven to 350 spray 3 round cake pan with non stick spray
- after batter has sat 20 min stir well[makin sure no apples or carrots are sittin at bottom of bowl] then divid into the 3 pans
- bake for 75 min[start checkin at bout 65 min with toothpick] when done remove from oven cool in pans for 10 min then remove from pans and cool on
- FROSTING......1 24 OZ TUB LIGHT COOL WHIP,2 8 OZ PKG LIGHT CREAM CHEESE,1 t VANILLA mix all toghether in med bowl
- once cake cool frost each layerarrange on servin plate as u please and enjoy!!!!!!!!!
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