Sour Cream Carrot Cake Recipes

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OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

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

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

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.

SOUR CREAM CARROT CAKE



Sour Cream Carrot Cake image

Make and share this Sour Cream Carrot Cake recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup self raising flour
1/2 cup plain flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup brown sugar
1 1/2 cups carrots, grated
1/2 cup oil
2 eggs, lightly beaten
1/2 cup sour cream
60 g cream cheese, softened
30 g butter, softened
1 teaspoon lemon, rind of, grated
1 1/2 cups icing sugar

Steps:

  • Grease a 20cm ring tin, line the base with paper; grease paper.
  • Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.
  • Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
  • Turn on to rack to cool.
  • When cold spread with icing and decorate with walnut halves.
  • CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
  • ** I don't bother icing this, good one.

SOUR CREAM CARROT CAKE



Sour Cream Carrot Cake image

This is my mummy and my brothers favourite cake apparently. I just made it for mummy's birthday and I can see why. Mummy used to make this all the time when I was little. I couldn't believe how easy and quick it was.

Provided by Perfect Pixie

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup self-raising flour
1/2 cup plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup brown sugar
1 1/2 cups grated carrots (about 2 large carrots)
1/2 cup oil (I used vegetable)
2 eggs, lightly beaten
1/2 cup sour cream
60 g packaged cream cheese, softened
30 g soft butter
1 teaspoon grated lemon rind
1 1/2 cups icing sugar
6 walnut halves (or more)

Steps:

  • Grease a 20cm ring pan, line base with paper; grease paper.
  • Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot.
  • Combine oil, eggs and sour cream;stir into flour mixture.
  • Pour mixture into prepared pan, bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely).
  • Turn onto wire rack to cool.
  • When cold, spread with frosting; decorate with walnut halves.
  • Cream Cheese Frosting:.
  • Beat cream cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar; beat until combined.

ONE-BOWL CARROT CAKE



One-Bowl Carrot Cake image

The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 1h15m

Yield One 8-inch cake

Number Of Ingredients 15

1 (8-ounce/226-gram) block cream cheese, softened
1/2 packed cup/73 grams confectioners' sugar
1/4 teaspoon fine sea salt
1 large egg
1/2 cup/120 grams sour cream
Nonstick cooking spray
2 large eggs
3/4 cup/168 grams granulated sugar
1/2 cup/100 grams neutral oil, such as vegetable oil
1 cup/135 grams all-purpose flour
1 teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)

Steps:

  • Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
  • Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
  • Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
  • Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
  • Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
  • Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

SAM'S FAMOUS CARROT CAKE



Sam's Famous Carrot Cake image

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Provided by Brian D'Amico

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 15

Number Of Ingredients 14

3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  • In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  • Allow to cool for at least 20 minutes before serving.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g

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