Lemony Carrot Cake Recipes

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
• For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
• Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
• In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
• Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
• Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
• Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
• Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
• Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
• to decorate
• Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT CAKE WITH LEMON ICING

Steps:

• Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
• Beat well with a wooden spoon until thoroughly mixed.
• Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
• Cool for a few minutes before turning out onto a cake cooler. Set aside.
• When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
• TO MAKE THE LEMON ICING:.
• Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
• Spread thickly onto cooled cake and top with lemon peel.

LEMONY CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
• In a small bowl combine flour,baking powder, baking soda and salt.
• In a large bowl beat margarine with electric mixer 30 seconds.
• Add sugar,lemon peel and vanilla; beat well.
• Add eggs,1 at a time, beating after each addition.
• Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
• Stir in carrots.
• Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
• Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
• -------------------------------.
• LEMON YOGURT FROSTING DIRECTIONS:
• In a small bowl beat margarine until softened.
• Gradually add confectioners sugar; beat well.
• Beat in lemon peel and vanilla.
• Add enough yogurt to make a spreadable frosting.

LEMONY CARROT CAKE RECIPE

Steps:

• READY IN: 50 mins SERVES: 9 Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan. In a small bowl combine flour, baking powder, baking soda and salt. In a large bowl beat margarine with electric mixer 30 seconds. Add sugar, lemon peel and vanilla; beat well. Add eggs, 1 at a time, beating after each addition. Add flour mixture and yogurt alternately to margarine mixture, beating after each addition. Stir in carrots. Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread cake with lemon yogurt frosting. -------------------------------. LEMON YOGURT FROSTING DIRECTIONS: In a small bowl beat margarine until softened. Gradually add confectioners' sugar; beat well. Beat in lemon peel and vanilla. Add enough yogurt to make a spreadable frosting.