Carrot Cakes Creamy Fudge Recipes

CARROT CAKE

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.

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

CARROT CAKE FUDGE

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• In a large sauce pan combine the butter, 3 cups white chips, and can of sweetened condensed milk. Stir over low heat until melted and smooth.
• Stir in the dry cake mix 1/4 cup at a time until thoroughly combined.
• Stir in the marshmallow cream. Keep stirring to keep the fudge from sticking on the bottom.
• Pour into prepared pan. Refrigerate at least 1 hour.
• In another saucepan, melt the 1 cup of white chips over low heat until they are soft and kind of melted.
• Stir in the cream cheese frosting and marshmallow cream when the chips are melted.
• Pour the cream cheese fudge mixture over the carrot cake layer and smooth out. Let cool 10 minutes.
• Press the M&M's into the top in a grid pattern. Chill in the fridge 1 hour before cutting.

CARROT CAKE FUDGE

Steps:

• Line an 8-inch square pan with non-stick tin foil or parchment paper.
• Pour the white chocolate chips into a microwave-safe mixing bowl.
• Stir in the carrot cake spread.
• Heat at 70% power for 1 minute then remove and stir.
• Heat for an additional 45 seconds at 70% power then let the bowl rest in the microwave for 3 minutes.
• Remove and stir slowly, pressing down with a rubber spatula on the white chocolate chips until they are melted.
• Spread into the prepared pan.
• Refrigerate for 2-3 hours until firm enough to cut into 36 squares.

CHOCOLATE CARROT CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
• In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
• Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
• Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.

CARROT CAKE FUDGE

Steps:

• Line an 8x8 pan with aluminum foil and set aside.
• Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 minute at half power, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined.
• Stir in the carrot baby food, cinnamon, and nutmeg.
• Pour into the aluminum foil lined pan.
• Refrigerate at least four hours to set. Cut and serve.

CARROT CAKE FUDGE

Steps:

• Line the bottom of an 8 X 8 inch pan with Parchment paper, In a bowl melt butter until soft, add sugar, and vanilla, stir until combined.
• Place 1 cup of flour in a microwave safe dish and microwave for 1 minute 15 seconds, then add to butter mixture, stir until combined.
• Add condensed milk to flour mixture and stir, then add melted chocolate and stir until the chocolate is completely mixed
• Divide batter into two bowls, tinting half of the batter orange.
• Next, add the orange fudge to dish and spread evenly into the corners.
• Add a layer of carrot cake Oreos over the top of the orange layer of fudge. Then, add the white layer of fudge on top of that and top with broken Oreo cookies.
• Let stand in fridge for a couple hours, slice into squares and serve!

CARROT CAKE FUDGE

Steps:

• Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• 2. In a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
• Microwave on high power for two minutes.
• Transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. Add another spoonful of milk if necessary to make it smooth. Stir in the nuts and raisins by hand.
• Pour the fudge into the prepared pan and smooth it into an even layer.
• Refrigerate the fudge for 3-4 hours or overnight, until firm. To serve, cut the fudge into small 1-inch squares. Store fudge in an airtight container in the refrigerator for 3-4 days.