Whole Wheat Carrot Cake With Cream Cheese Frosting Recipes

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WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING



Whole Wheat Carrot Cake with Cream Cheese Frosting image

I love carrot cake with cream cheese frosting. I make several different kinds. This one incorporates whole wheat flour.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 13

1 cup vegetable oil
1 cup sugar
1 cup firmly packed dark brown sugar
4 eggs
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
3/4 cup chopped walnuts
cream cheese frosting (recipe is in my cookbook)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter 13 x 9 inch pyrex baking dish.
  • Combine oil, sugars and eggs in mixing bowl.
  • Sift together flours, cinnamon, soda and salt.
  • Mix into liquid ingredients.
  • Stir in carrots, pineapple with reserved juice and walnuts.
  • Bake about 45 minutes or until tester comes out clean.
  • Cool.
  • Ice with Cream Cheese Frosting.

Nutrition Facts : Calories 367.6, Fat 20, SaturatedFat 2.7, Cholesterol 49.6, Sodium 242.2, Carbohydrate 45, Fiber 2.3, Sugar 30.8, Protein 4.7

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

Categories     Cake     Cheese     Dairy     Dessert     Bake     Low Sodium     Cream Cheese     Root Vegetable     Carrot     Healthy     Party     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 24

Cooking spray
2 tablespoons all-purpose flour
Cake
4 large egg whites
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup unsweetened applesauce
1/2 cup fat-free milk
1 tablespoon canola or corn oil
1 1/2 teaspoons vanilla extract
1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
1 8-ounce can crushed pineapple in its own juice, undrained
1/2 cup raisins
Frosting
2 cups unsifted confectioners' sugar
2 ounces low-fat brick- type cream cheese, softened (don't use fat free)
2 teaspoons fat-free milk
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans or walnuts (dry-roasted preferred)

Steps:

  • 1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Sprinkle 2 tablespoons flour in the pan, shaking so the flour adheres to the sides and bottom. Shake out any excess flour.
  • 2. In a medium mixing bowl, using an electric mixer on medium speed, beat the egg whites, sugars, applesauce, 1/2 cup milk, the oil, and 1 1/2 teaspoons vanilla for 1 minute, or until combined.
  • 3. In a medium bowl, stir together the whole-wheat flour, remaining 1 1/4 cups all-purpose flour, cinnamon, baking powder, and allspice. Gradually add the flour mixture to the egg white mixture while beating on medium speed for about 1 minute, or until blended.
  • 4. Stir in the carrots, pineapple with liquid, and raisins. Pour into the pan, lightly smoothing the top.
  • 5. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 1 1/2 hours before frosting.
  • 6. In a medium mixing bowl, using an electric mixer on medium speed, beat together the frosting ingredients except the pecans for 1 minute, or until smooth. Spread on the cooled cake. Sprinkle with the pecans. Serve the same day for peak flavor and texture.
  • 7. Cover any leftovers and refrigerate for up to three days.

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

THE FANTABULOUS WHOLE WHEAT CARROT CAKE



The Fantabulous Whole Wheat Carrot Cake image

This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.

Provided by A Messy Cook

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

2 cups white whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup oil
3/4 cup honey
4 eggs
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1/2 cup chopped walnuts

Steps:

  • Combine dry ingredients.
  • Add oil, honey, and eggs; mix well.
  • Stir in remaining 3 ingredients.
  • Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
  • Cool in pans several minutes, then remove from pans and cool completely on wire rack.
  • You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

Nutrition Facts : Calories 243.9, Fat 14.2, SaturatedFat 2, Cholesterol 46.5, Sodium 316, Carbohydrate 27.6, Fiber 2.6, Sugar 15.2, Protein 4.4

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING



Carrot Cake with Cream Cheese-Lemon Zest Frosting image

Provided by Sarah Magid

Categories     Cake     Egg     Dessert     Easter     Kid-Friendly     Back to School     Cream Cheese     Lemon     Raisin     Coconut     Walnut     Carrot     Birthday     Organic     Healthy     Potluck     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Small Plates

Yield Makes one 8-inch layer cake or 24 cupcakes

Number Of Ingredients 20

For the cake:
1/3 cup dried shredded organic unsweetened coconut
About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups)
1 cup chopped organic pineapple
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
1 1/2 cups organic cane sugar
2 teaspoons baking soda
2 1/4 teaspoons organic ground cinnamon
Pinch of freshly grated organic nutmeg
1 teaspoon salt
1/2 cup dark-brown sugar
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
3 organic eggs
Cream Cheese-Lemon Zest Frosting
Optional additions (add one or a combination of all three)
3/4 cup chopped toasted organic walnuts
1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
1/2 tablespoon minced fresh organic ginger

Steps:

  • Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
  • Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
  • Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
  • In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
  • Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
  • Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
  • Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
  • Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
  • Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
  • to decorate
  • Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING



Carrot Cupcakes or Cake with Cream Cheese Frosting image

Delicious carrot cupcakes/muffins/cake!

Provided by agent99

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
  • Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
  • Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
  • Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g

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2021-04-02 Healthy Carrot Cake with Cream Cheese Frosting By: The Jaroudi Family Ingredients: 1 cup oat flour 1 cup whole-wheat flour (or buckwheat for GF) 1 cup shredded carrot 1 ⁄ 2 tsp baking soda 1 tsp baking powder 1 tsp nutmeg 1 tsp cinnamon 1 ⁄ 2 tsp ginger 1 ⁄ 2 tsp apple cider vinegar mixed with 1 ⁄ 2 cup nondairy milk 1 ⁄ 2 cup carrot juice 1 ⁄ 2 cup …
From thejaroudifamily.com


SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
2018-03-28 Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
From skinnytaste.com


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