Ruths Carrot Cake With Currant Icing Recipes

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CARROT CAKE WITH PHILLY CREAM CHEESE ICING



Carrot Cake with PHILLY Cream Cheese Icing image

Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 2h

Yield 18

Number Of Ingredients 18

2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4 large eggs eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Steps:

  • Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  • Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  • Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Lemon Cream Cheese Frosting image

The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.

Provided by McCormick Spice

Categories     Desserts     Frostings and Icings     Lemon

Time 50m

Yield 24

Number Of Ingredients 15

2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
½ teaspoon McCormick® Nutmeg, Ground
½ teaspoon salt
1 ¼ cups vegetable oil
4 eggs, lightly beaten
1 tablespoon McCormick® Pure Vanilla Extract
3 cups finely grated carrots
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon McCormick® Pure Lemon Extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed

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.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g

HOMEMADE CARROT CAKE WITH CREAM CHEESE FROSTING



Homemade Carrot Cake With Cream Cheese Frosting image

Classic carrot cake is filled with coconut and pecans and frosted with cream cheese frosting.

Provided by Land O'Lakes

Categories     Sheet     Cream Cheese     Carrot     Sweet     Baking     Vegetable     Cheese     Dairy     Cake     Dessert

Yield 15 servings

Number Of Ingredients 20

Cake
1 cup Land O Lakes® Butter melted
1 cup firmly packed brown sugar
3/4 cup sugar
3 large Land O Lakes® Eggs
1 (11-ounce) can mandarin oranges, undrained
2 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
4 medium (2 cups) carrots, grated
Frosting
3 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons Land O Lakes® Butter softened
2 teaspoons vanilla extract
Finely chopped pecans, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  • Combine melted butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges and 2 1/2 teaspoons vanilla. Continue beating until well mixed. Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
  • Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.

Nutrition Facts : Calories 540 calories, Fat 24 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 450 milligrams, Carbohydrate 77 grams, Fiber 2 grams, Sugar grams, Protein 5 grams

HEALTHY CARROT CAKE



Healthy Carrot Cake image

The best healthy carrot cake recipe with pineapple, whole wheat flour, and skinny cream cheese frosting made with Greek yogurt! So Moist!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h30m

Number Of Ingredients 25

1 2/3 cups unbleached all-purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 large egg (at room temperature)
2 large egg whites (at room temperature)
1 1/4 cups light brown sugar (lightly packed)
1/4 cup canola oil
2 teaspoons vanilla extract
2 1/2 cups grated carrots ((about 3 large or 4 small/medium))
1 cup crushed pineapple (drained)
1/2 cup shredded sweetened coconut
2/3 cup buttermilk (at room temperature)
1/2 cup walnuts (or pecans, toasted and roughly chopped )
1/4 cup raisins, (golden raisins, or dried cranberries (optional))
3 ounces reduced-fat cream cheese
2 tablespoons Greek yogurt
2 tablespoons unsalted butter (softened)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/8 teaspoon kosher salt
1 1/4 cups powdered sugar
toasted chopped pecans (or walnuts)

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
  • In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.
  • With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
  • Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark-if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.
  • Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract (if using), and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1 to 2 minutes until well combined.
  • Spread the frosting evenly over top of the cooled cake. Sprinkle with toasted nuts and serve.

Nutrition Facts : ServingSize 1 (of 10), Calories 460 kcal, Carbohydrate 71 g, Protein 9 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 30 mg, Fiber 4 g, Sugar 45 g

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.

ONE LAYER CARROT CAKE



One Layer Carrot Cake image

An easy and moist one layer carrot cake adapted from London's. famous Bread Ahead bakery. So easy and absolutely delicious!

Provided by Farah Abumaizar

Categories     Dessert

Number Of Ingredients 17

1 1/4 cup all purpose flour (150 g)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
1/2 tsp ginger powder
pinch salt
2 eggs, room temperature
3/4 cup soft brown sugar (150 g)
1/2 tsp vanilla extract
2/3 cup vegetable oil (150 g)
2 large carrots, grated (150 g)
big handful cup chopped walnuts, optional
1/2 stick softened butter (50 g)
4 oz softened cream cheese (125 g)
squeeze fresh lemon juice
1.5-2 cups icing sugar (powdered sugar) (150-200 g)
handful chopped walnuts for topping, optional

Steps:

  • Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
  • Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
  • In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
  • Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
  • Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
  • In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.

Nutrition Facts : Calories 341 kcal, ServingSize 1 serving

CARROT RAISIN CAKE



Carrot Raisin Cake image

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

1 cup raisins
2 cups all-purpose flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 large eggs, room temperature
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon orange juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

MAGNIFICENT CARROT CAKE



Magnificent Carrot Cake image

If you're looking for something a little more traditional, nothing says Easter like a homemade carrot cake covered in rich cream cheese frosting. A touch of rum extract lends wonderful flavor to every bite of this baked-from-scratch indulgence.-Melanie Madeira, Dallas, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 26

2 cups sugar
3/4 cup buttermilk
3/4 cup canola oil
3 large eggs
3 teaspoons rum extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
3/4 cup chopped walnuts
3/4 cup dried currants
GLAZE:
1/2 cup sugar
1/4 cup buttermilk
1/4 cup butter, cubed
1/2 teaspoon corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
FROSTING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup butter, softened
4 cups confectioners' sugar
4 teaspoons rum extract

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, buttermilk, oil, eggs and extract until well blended. In another bowl, combine flour, baking soda, cinnamon, salt and allspice; gradually beat into sugar mixture until blended. Stir in carrots, pineapple, walnuts and currants., Transfer to two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for glaze, combine sugar, buttermilk, butter, corn syrup and baking soda in a small saucepan. Bring to a boil; cook and stir 4 minutes. Remove from heat; stir in vanilla., Pour glaze over hot cakes; cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 681 calories, Fat 35g fat (14g saturated fat), Cholesterol 99mg cholesterol, Sodium 449mg sodium, Carbohydrate 85g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.

RUTH'S CARROT CAKE WITH CURRANT ICING



Ruth's carrot cake with currant icing image

Make and share this Ruth's carrot cake with currant icing recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

3 cups sifted cake flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple
2 cups raw carrots, grated and loosely packed
3 eggs, beaten
1 1/2 cups salad oil
2 teaspoons vanilla
1 1/2 cups finely chopped nuts
4 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla
1/4 cup finely chopped nuts
1/4 cup currants

Steps:

  • Grease and flour 2 9" cake pans.
  • Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
  • Drain pineapple,reserving syrup.
  • Add syrup to dry mixture; add eggs, oil and vanilla.
  • Beat 3 minutes.
  • Stir in pineapple, carrots and nuts.
  • Bake 325 degrees for about 40 min or until done.
  • Cool 10 min in pan.
  • Unmold.
  • Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
  • Drain well.
  • Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
  • Fold in nuts and currants.

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