Carrot Tea Cake With Cream Cheese Frosting Recipes

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CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 13

1/2 cup vegetable oil, plus more for baking dish
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground cloves
Pinch of ground nutmeg
1 1/2 cups sugar
3/4 cup low-fat plain yogurt
3 large eggs
3 cups loosely packed finely grated carrots (3 to 4 medium)
Cream Cheese Frosting for Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
  • With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
  • Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.

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.

CARROT TEA CAKE WITH CREAM CHEESE FROSTING



Carrot Tea Cake With Cream Cheese Frosting image

From Martha Stewart. For those of us who don't like nuts:) Really cute little cake, perfect for when you don't have many people to serve!

Provided by run for your life

Categories     Dessert

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrot (from about 2 carrots)
6 ounces cream cheese, room temperature
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.
  • Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  • Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Nutrition Facts : Calories 384.9, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.8, Sodium 366.9, Carbohydrate 45.6, Fiber 1, Sugar 28.9, Protein 5.5

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