Charm City Carrot Cake Recipes

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CHARM CITY CARROT CAKE



Charm City Carrot Cake image

Make and share this Charm City Carrot Cake recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 cups carrots, finely shredded and packed into the cups
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar, sifted

Steps:

  • Heat the oven to 350 degrees F.
  • Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
  • Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
  • Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
  • Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8

CHARM CITY CARROT CUPCAKES



Charm City Carrot Cupcakes image

Provided by Duff Goldman

Categories     dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 19

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
1/2 cup orange marmalade
2 packed cups finely shredded carrots
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) butter, at room temperature
1 3/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Food coloring, optional

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two standard muffin tins with 18 cupcake liners.
  • Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil, vanilla and marmalade to the whipped eggs. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
  • Distribute the batter among the cupcake liners. Bake until a toothpick comes out clean, 12 to 15 minutes.
  • For the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the sugar and vanilla until blended. Beat in the food coloring of your preference if using.
  • Transfer the frosting to a piping bag. Pipe onto the cupcakes in a swirl.

CHARM CITY CARROT CAKE RECIPE - (3.8/5)



Charm City Carrot Cake Recipe - (3.8/5) image

Provided by hanley89

Number Of Ingredients 13

1 1/2 cups flour
1 1/4 cup sugar
3/4 cup brown sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
4 eggs, room temperature
1 1/2 cups canola oil
1/2 tsp pure vanilla extract
2 cups grated carrots
Cream Cheese frosting

Steps:

  • 1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl. Beat eggs with a electric mix master until batter becomes thick and pale yellow, about 3 minutes. Slowly beat in oil and vanilla. Add wet ingredients to the dry and mix until combined. Fold in carrots. 2. Por batter into two greased 8" round cake pans lined with parchment paper. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comed out clean. Allow layers to cool completely before icing with your favorite cream cheese frosting

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