Brown Sugar Carrot Cake With Cream Cheese Icing Recipes

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

Steps:

• Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
• Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
• Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

BROWN SUGAR CREAM CHEESE FROSTING

Steps:

• Melt butter and allow to cool.
• In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
• Continue to beat until light and fluffy. Do not over mix, or it will collapse.
• Spread immediately and store cake in refrigerator.

BEST CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• First prepare the cake.
• Preheat oven to 350 degrees.
• Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
• Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
• Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
• Allow cake to cool and prepare cream cheese frosting.
• In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
• Cover cooled cake with frosting, slice and serve.
• You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

EASY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
• In a large mixing bowl, stir together oil, sugars, vanilla essence, eggs and grated carrot.
• Sift over the plain flour, baking powder, salt and cinnamon. Stir together until just combined.
• Pour into the prepared tin. Bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• In the bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes.
• Add the sifted icing sugar, lemon juice and vanilla essence. Beat for another 3-4 minutes on high speed until fluffy, thick and pale. If your frosting is too thick, add 1 tsp of lemon juice at a time until the desired consistency is reached.
• Spread evenly over the top of the cooled cake. The frosting will continue to firm up over the next couple of hours.

BROWN SUGAR CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• For cake: Preheat oven at 350 degrees. Lightly grease 9x13 inch pan. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. Set aside. Mix oil and applesauce. Mix wet mixture with the sifted flour. Mix thoroughly. Add one egg at a time, beating thoroughly after each addition. Add in carrots and pecans. Pour into greased baking pan. Bake for 40-45 minutes. Check it with a cake tester, little crumbs should stick. Cool in rack for 30 minutes before spreading icing. For icing: Mix butter and cream cheese until well incorporated. Add in sugar and vanilla; mix thoroughly. Spread on top and sides of cake.