BEST CARROT CAKE WITH CREAM CHEESE FROSTING
This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.
Provided by HocoRuco
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- First prepare the cake.
- Preheat oven to 350 degrees.
- Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
- Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
- Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
- Allow cake to cool and prepare cream cheese frosting.
- In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
- Cover cooled cake with frosting, slice and serve.
- You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.
Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.
Provided by Zepheera
Time 1h15m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
- Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g
LITTLE BUNNY FOO-FOO CAKE (CARROT CAKE) WITH CREAM CHEESE FROSTI
The first time I made this cake I grated a million pounds of carrots on a knucklebuster. Then they invented Cuisinarts! Now it is much faster to shred the carrots on a fine shredding disk and no bloody knuckles! I have baked it in 8", 9", 9x13" pans so if you want to experiment with pan size it works. One thing I found was baking and stacking the three layers is tricky. My favorite way is two 8" pans for a nice layer cake and an 8" square pan to put into the freezer for unexpected company. I hope you try this wonderful cake. UPDATE: In the spirit of carrot cake stories, this cake was invented by a bunny named Foo-Foo. He is very famous and even has a hit song which goes like this: SING TO THE TUNE OF 'DOWN BY THE STATION'.......... Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said - "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I'll give you three chances, And if you don't behave ... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said: "Little Bunny Foo Foo, I don't want to see you. Scooping up the field mice. And boppin' 'em on the head. I'll give you two more chances, And if you don't behave... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said: "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I'll give you one more chance, And if you don't behave.......... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head, Down came the good fairy and she said "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I gave you three chances And you didn't behave Now you're a goon! POOF!!" The moral of the story is: HARE TODAY, GOON TOMORROW
Provided by Secret Agent
Categories Dessert
Time 1h8m
Yield 3 layers, 18 serving(s)
Number Of Ingredients 17
Steps:
- Sift dry ingredients into a large mixer bowl. Add sugar, oil and eggs. Beat at medium speed for 1 minute.
- By hand, stir in carrots, pineapple, coconut and walnuts just until blended. Pour into 3 9" prepared cake pans and bake in a preheated 350* oven about 38 minutes or until cake tests done. Cool in pans on a rack for ten minutes and then remove from pans and cool on rack.
- Frost the cake:.
- Cream the butter and cream cheese together. Add vanilla, Add the confectioners sugar a little at a time (sifting makes a creamier frosting). If this is too thick spread just add a drop of cream or milk.
- Here is a hint - do a crumb coat first and then frost. Spread the frosting on the layers and don't worry about crumbs. Let the frosting dry to the touch and then frost over it. Looks beautiful this way.
Nutrition Facts : Calories 559.5, Fat 33.2, SaturatedFat 14.1, Cholesterol 88, Sodium 404.2, Carbohydrate 63.5, Fiber 1.8, Sugar 50, Protein 4.9
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