One Layer Frosted Carrot Cake Recipes
ONE-LAYER FROSTED CARROT CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.
- Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.
- Blend for 1 minute on low speed of electric mixer.
- Stir carrots, nuts, and optional raisins or dates into the batter.
- Pour into the prepared pan.
- Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.
- Cool completely on a wire rack.
- Gather the ingredients.
- In a medium bowl, beat cream cheese with water and vanilla until well mixed.
- Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
- Frost cooled cake with cream cheese frosting.
Nutrition Facts : Calories 601 kcal, Carbohydrate 77 g, Cholesterol 51 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 374 mg, Sugar 60 g, Fat 31 g, ServingSize 1 cake (9 servings), UnsaturatedFat 0 g
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.
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