Mollys Carrot Cake With Spiced Cream Cheese Frosting Recipes

FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS

Steps:

• Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
• Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
• Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
• Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
• Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
• Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
• Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING

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.

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

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.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
• With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
• Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.