Triple Layer Carrot Cake With Cream Cheese Frosting Recipes

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TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING



Triple-Layer Carrot Cake with Cream Cheese Frosting image

An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting

Provided by Becky Guyton

Categories     Cake     Mixer     Dessert     Bake     Cream Cheese     Raisin     Pecan     Carrot     Chill     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

TRIPLE-LAYER CARROT CAKE (W/ CREAM CHEESE FROSTING)



Triple-Layer Carrot Cake (W/ Cream Cheese Frosting) image

I have made this carrot cake for my friends, family, and coworkers on many occasions, and it always get rave reviews! Many people even make special requests for it on their birthdays!

Provided by Chalsea

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
4 cups powdered sugar
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 teaspoons vanilla extract

Steps:

  • Preheat oven to 325. Lightly grease three 9-in diameter cake pans with 1 1/2 inch high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper.
  • Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
  • Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.

Nutrition Facts : Calories 842.5, Fat 50.1, SaturatedFat 17.3, Cholesterol 132.4, Sodium 620.3, Carbohydrate 93.4, Fiber 1.5, Sugar 74.2, Protein 7.5

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING



Triple-Layer Carrot Cake With Cream Cheese Frosting image

Simply the best carrot cake!! This is a once-a-year indulgence in our household, but it's worth every last crumb! The cake is so moist, and the frosting is wonderful! Rave reviews every time. From Bon Appetit, October 2004.

Provided by dmcpherr

Categories     Dessert

Time 1h30m

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 16

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup pecan pieces
1/2 cup seedless raisin
4 cups powdered sugar
2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 teaspoons pure vanilla extract

Steps:

  • For cake:.
  • Preheat oven to 325°F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
  • For frosting:.
  • Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 slices of carrot cake

Number Of Ingredients 21

Cooking spray
3 cups walnuts
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 teaspoons pure vanilla extract
1 pound carrots, shredded (about 4 cups)
2/3 cup raisins
4 sticks unsalted butter, at room temperature
3 8-ounce packages cream cheese, at room temperature
4 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
  • Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
  • Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
  • Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
  • Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup vegetable oil, plus more for the pans
1 cup pecan halves
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger powder
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest
4 large eggs
1/2 cup plus 3 tablespoons orange marmalade, plus more for topping (optional)
3 cups shredded carrots (about 3/4 pound carrots)
three 8-ounce packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
Pinch of salt

Steps:

  • Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
  • Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
  • Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
  • Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

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

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.

EASY CREAM CHEESE FROSTING FOR CARROT CAKE



Easy Cream Cheese Frosting for Carrot Cake image

Use this simple cream-cheese frosting generously on our Carrot Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch, three-layer cake

Number Of Ingredients 4

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

Steps:

  • Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
  • Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.

CARROT CAKE WITH CHAI-FLAVORED CREAM CHEESE FROSTING



Carrot Cake with Chai-Flavored Cream Cheese Frosting image

The best carrot cake!

Provided by Kasmira Bresett

Time 2h

Yield 20

Number Of Ingredients 24

2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 cup lightly packed brown sugar
¾ cup olive oil
½ cup applesauce
½ cup white sugar
1 ½ teaspoons vanilla extract
4 large eggs
3 cups grated carrots
1 cup raisins
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
3 ½ cups powdered sugar
2 tablespoons toasted chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
  • Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
  • Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
  • Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
  • Frost cooled cake with cream cheese frosting and toasted pecans.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 56.2 g, Cholesterol 61.7 mg, Fat 18.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 248 mg, Sugar 43.1 g

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From sugarspunrun.com


CARROT SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE
Step 2. To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside. Step 3. Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.
From myrecipes.com


CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE | MYRECIPES
For baby's cake, cut 2 small layers from square layer, using a (4-inch) round cookie cutter, discarding scraps. Place 1 layer on a small plate; spread with 1/3 cup frosting. Top with remaining layer. Spread 1/2 cup frosting on top and sides of cake.
From myrecipes.com


TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING – BON RECIPE
2003-05-26 FOR CAKE: Preheat oven to 325’F. Lightly grease three 9-inch diameter. cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed. paper. Lightly grease waxed paper. Using electric mixer, beat sugar. and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition.
From bakerrecipes.com


MOIST & EASY CARROT CAKE WITH CREAM CHEESE FROSTING
2021-03-24 Preheat oven to 350 degrees. Grease and flour two 8-inch or three 9-inch cake pans. In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a …
From lecremedelacrumb.com


TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
directions. Preheat oven to 325 degrees F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition.
From cdkitchen.com


TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
FOR CAKE: Preheat oven to 325'F. Lightly grease three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into …
From pastrywiz.com


RECIPE: FOUR-LAYER CARROT CAKE WITH SCALLOPED CREAM CHEESE …
2020-01-21 Whisk the flour, baking powder, cinnamon, baking soda, and salt together in a medium bowl; set aside. Whisk the eggs, granulated sugar, and brown sugar together in a large bowl until combined. While whisking, slowly add in the oil, then whisk until combined. Add the carrots and stir with a rubber spatula to combine.
From thekitchn.com


THE BEST CARROT CAKE WITH CREAM CHEESE FROSTING - CAMILA MADE
2021-10-17 Preheat the oven to 350 °F. Arrange a rack in the center of the oven and coat three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray. In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves.
From camilamade.com


MOM'S CARROT CAKE WITH CREAM CHEESE FROSTING - VALERIE BERTINELLI
Carrot Cake. 1. Preheat the oven to 350°F. Line the bottoms of 3 greased and floured 9-inch round cake pans with parchment paper. Stir together the carrots, 2 cups flour, sugar, baking soda, baking powder, cinnamon, and salt; set aside. 2. Beat the eggs in a large bowl with an electric mixer at medium speed until smooth and thick, about 2 minutes.
From valeriebertinelli.com


EASY CARROT CAKE WITH CREAM CHEESE FROSTING - BAKING ENVY
2020-08-24 Pour into a 20 cm (8 inch) round cake tin lined with baking paper. 6. Bake until golden, evenly risen, and a skewer inserted in the middle of the cake comes out clean. 7. Place room temperature butter and room temperature cream cheese in a bowl. 8. Beat until creamy, pale and smooth. 9. Sift over icing sugar.
From bakingenvy.com


LAYERED CARROT CAKE WITH CREAM CHEESE FROSTING
2020-04-11 Adjust an oven rack to the middle position. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans with butter. Dust with flour and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
From spoonfulofflavor.com


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