Stuffed Cream Cheese Carrot Cake Recipes

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CREAM CHEESE STUFFED CARROT CAKE



Cream Cheese Stuffed Carrot Cake image

Provided by Jen

Time 1h40m

Number Of Ingredients 31

2 1/2 cups peeled and grated carrots
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped ((I use my food processor))
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
4 large eggs
3/4 cup Vegetable oil
1/2 cup vanilla Greek yogurt ((regular or lowfat))
1 teaspoon vanilla extract
2 teaspoons orange extract
8 oz full fat cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
4 oz cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
roasted pecans, roughly chopped
orange zest

Steps:

  • Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
  • To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
  • In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
  • Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
  • Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
  • Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
  • To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
  • Store in the refrigerator for up to 7 days.

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 servings

Number Of Ingredients 18

Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
1 pound cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
  • Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
  • Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
  • Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
  • For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
  • To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

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.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

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.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

SURPRISE CARROT CAKE



Surprise Carrot Cake image

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING



Carrot Bundt® Cake with Cream Cheese Filling image

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Provided by Donna

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
  • Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g

CREAM CHEESE STUFFED CARROT CAKE



Cream Cheese Stuffed Carrot Cake image

This Cream Cheese Stuffed Carrot Cake is easy to make, but looks like a million bucks! You get a sweet cream cheese glaze and a surprise cream cheese filling on the inside!

Provided by Renee

Categories     Dessert

Time 1h15m

Number Of Ingredients 19

1 ½ cups vegetable oil
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
½ tsp salt
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3 cups grated carrots
8 oz softened cream cheese
1 ½ cups sugar
1 egg
1 tsp vanilla
3 Tbs flour
4 oz softened cream cheese
1 Tbs softened butter
3 Tbs milk
1 ½ cups powdered sugar

Steps:

  • Add the oil, sugar, eggs and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed until smooth
  • Add the flour, salt, cinnamon, baking soda and baking powder to the bowl. Mix on medium until all the dry ingredients are blended smoothly with the wet ingredients
  • Add the grated carrots and mix with a spoon until evenly distributed
  • Add the cream cheese, sugar, egg, vanilla and flour to a small mixing bowl
  • Use an electric mixer to beat on medium speed until smooth
  • Preheat oven to 350 degrees and grease a Bundt pan OR angel food cake pan with nonstick spray
  • Pour HALF the carrot cake batter in the cake pan spreading evenly
  • Spoon the cream cheese filling on top of the batter, evenly all around creating a circle. Try to keep the filling in the middle and not touch the sides of the cake pan (see above pictures for reference)
  • Pour the remaining HALF of the carrot cake batter on top of the cream cheese filling
  • Bake in the oven for 45 minutes. Then cover lightly with foil and bake an additional 15 minutes (this prevents the cake from browning any further)
  • Remove from oven and let cool for about 10-15 minutes before removing from pan
  • 10. Flip the cake unto a serving tray and let it continue to cool completely before adding the glaze. You can cover it lightly with plastic wrap or foil to prevent drying out
  • In a small bowl, add the softened cream cheese, softened butter and vanilla. Mix until smooth and creamy
  • Add the milk and powdered sugar. Mix until smooth. You can add more or less milk or powdered sugar depending on your preference. If you want a looser glaze, add more milk. If you want a thicker glaze, add more powdered sugar
  • Once the cake is cooled, pour the glaze over the cake evenly throughout
  • Top with shredded coconut and crushed walnuts if desired
  • Slice and enjoy!

Nutrition Facts : Calories 905 cal

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE RECIPE - (4.5/5)



Cream Cheese Stuffed Carrot Cake with Orange Glaze Recipe - (4.5/5) image

Provided by Okcoja

Number Of Ingredients 36

2 1/2 cups peeled and grated carrots*
Dry Ingredients
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped (I use my food processor)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
Wet ingredients
4 large eggs
3/4 cup vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1 teaspoon vanilla extract
2 teaspoons orange extract
Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
Orange Cream Cheese Glaze
4 oz. cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
Optional Decorative Garnishes
roasted pecans, roughly chopped
orange zest

Steps:

  • 1.Preheat the oven to 350F degrees. Butter and flour a 10" bundt cake pan (or use nonstick-spray with flour in it). Set aside.** 2.To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside. 3.In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix. 4.Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots). 5.Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter. 6.Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. 7.To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using. 8.When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. 9.Store in the refrigerator for up to 7 days. Notes *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)

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From myincrediblerecipes.com


EASY CARROT CAKE WITH CREAM CHEESE FROSTING - LITTLE SWEET BAKER
2018-03-22 Instructions. Preheat oven to 350F. Grease and flour a 13×9″ cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In …
From littlesweetbaker.com


CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING COOKED BY JULIE
2014-04-21 Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans and set aside. In a large bowl, mix together the all-purpose flour, baking soda, and salt, set aside. In a separate …
From cookedbyjulie.com


CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING-BUTTER YOUR BISCUIT
2021-04-03 Generously butter and flour three 9-inch baking pans, divide the batter into the pans. Preheat oven to 350 degrees. Bake for 25 minutes or until a toothpick comes out clean. …
From butteryourbiscuit.com


CHEESECAKE STUFFED CARROT CAKE BREAD - A LATTE FOOD
Mix until combined. Set aside. Mix cream cheese, egg, sugar, vanilla extract, and flour together (the flour keeps the cream cheese from spreading too much). Pour 3/4 of the bread batter into …
From alattefood.com


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