CARROT CAKE WITH CREAM CHEESE FROSTING
This is a simple recipe for a classic carrot cake with cream cheese frosting. This recipe uses tons of carrots and walnuts but no pineapple, raisins, or coconut. The cake can be made as a sheet cake, layered cake, or cupcakes!
Provided by Baker Bettie
Categories All Recipes
Time 1h10m
Number Of Ingredients 18
Steps:
- Peel and grate the carrots using a box grater or with a food processor. Measure out 280 grams (2 ½ cups).
- Put the chopped walnuts (75 grams, ¾ cup) in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool.
- Measure out the rest of the ingredients. Let the eggs (4 large), cream cheese (226 grams, 8 ounces), and butter (57 grams, 4 tablespoons) come to room temperature.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C.
- If making a sheet cake: Prepare a 9 x 13 inch (23 x 33 cm) pan with non-stick spray and (optional) parchment paper. If making a layer cake: Prepare 2- 9-inch (23 cm) round layer cakes with non-stick spray and parchment paper. If making cupcakes: line a cupcake tin with paper liners. This recipe makes about 14-16 cupcakes. How to Prepare your Pans for Baking Tutorial
- In a medium bowl, whisk together the flour (240 grams, 2 cups), baking soda (1 ¾ teaspoon), salt (¾ teaspoon), cinnamon (2 teaspoons), nutmeg (¾ teaspoon), and ginger (¾ teaspoon).
- In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the eggs, oil (226 grams, 1 cup), brown sugar (400 grams, 2 cups), vanilla extract (1 ½ teaspoons), and orange zest (1 tablespoon) on medium speed until well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just blended, about 30 seconds. Scraping down the bowl as needed.
- Add in the carrots and walnuts and mix just until combined.
- Pour the batter into the prepared pan(s). Bake for 35-40 minutes for a sheet cake, 22-26 minutes for layer cakes, and 18-22 minutes for cupcakes. Pull out of the oven when the cake is firm but springs back when gently pressed on. Let the cake(s) cool completely before frosting.
- Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.
- Add the powdered sugar (420 grams, 3 ½ cups), vanilla extract (1 teaspoon), and salt (¼ teaspoon). Beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until ready to frost the cake.
- Once the cake is completely cooled and at room temperature, if making a sheet cake, frost the top of the cake. If making a layered cake, frost in between the layers and on top of the cake. If making cupcakes, top each cupcake with frosting.
- Sprinkle chopped walnuts on top if desired.
- Store the cake in the refrigerator in an airtight container up to 1 week.
Nutrition Facts : Calories 0 calories
EASY CREAM CHEESE FROSTING FOR CARROT CAKE
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
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.
GIGI'S CARROT CAKE BY EMERIL LAGASSE
I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com
Provided by Happy_Housewife
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
- Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
- For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
- When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9
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.
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
AUNT BETTY'S CARROT CAKE & FROSTING RECIPE
Provided by á-87
Number Of Ingredients 17
Steps:
- Cake 1. Mix eggs, sugar and oil. 2. Add flour, salt, soda and spices. Add carrots. 3. Bake at 325 for 110 minutes. Frosting 1. Cream butter and cheese until smooth. 2. Add sugar and vanilla.
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