Carrot Cake With Cream Cheese Icing Annabel Langbein Recipe 425

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

Ingredients

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.

CARROT CAKE WITH CREAM CHEESE ICING- ANNABEL LANGBEIN RECIPE - (4.2/5)

Carrot Cake with Cream cheese Icing- Annabel Langbein Recipe - (4.2/5) image

Provided by á-48807

Number Of Ingredients 18

Ingredients

Cream Cheese Icing:
1 cup neutral oil, eg canola or grapeseed
2 cups raw or white sugar
4 small eggs
1 cup wholemeal flour
1 cup plain flour
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mixed spice
1 teaspoon ginger
3 cups grated carrot (approx 3 medium carrots)
2 teaspoons baking soda
1 tablespoon orange juice
75 g butter
250 g cream cheese (not spreadable kind)
zest of 1 lemon
4 cups icing sugar
zest of 1 orange

Steps:

Preheat oven to 160ºC. Grease and line a 25cm round tin with baking paper. Place oil, sugar and eggs in the bowl of a food processor; blitz to combine. Add both flours, salt, cinnamon, mixed spice, ginger and grated carrot. Blitz again just to combine - don't over-mix. Dissolve baking soda in orange juice and stir into mixture. Spread into prepared tin. Bake 55-60 minutes or until a skewer inserted in the centre comes out clean. Ice when cold with cream cheese icing. Will keep in an airtight container in a cool place for 1 week. Variation: Add 1 cup raisins and/or ½ cup chopped walnuts. Cream Cheese Icing: In a food processor, mix together 75g softened but not melted butter, 250g cream cheese, the juice and zest of 1 juicy lemon and 4 cups icing sugar. Blend until smooth then spread over top and sides of cake. Garnish with orange zest.

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