Carrot Bundt Cake With Cream Cheese Glaze Recipes

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Carrot Bundt Cake With Cream Cheese Glaze image

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Provided by Pamela

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

Steps:

In a large bowl, cream butter and sugars
Add eggs, one at a time, beating well after each
Add lemon zest, oil, extract and lemon juice
Combine dry ingredients; gradually add to wet mixture
Stir in carrots, raisins, and nuts
Pour into a bundt pan that has been greased well
Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
Mixture should be quite thick
Pour over warm cake letting glaze drip down the sides
Cool to room temperature before serving

CARROT CAKE

Carrot Cake image

This is one of the few recipes my husband every requested from a coworker and brought home for me to make.

Provided by Marg CaymanDesigns

Categories Dessert

Time 1h35m

Yield 1 bundt, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups carrots, grated
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1 teaspoon salt
1/2 teaspoon nutmeg, ground
1 cup golden raisin (optional)
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Steps:

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Carrot Bundt® Cake with Cream Cheese Filling image

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Provided by Donna

Categories Desserts Cakes Carrot Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g

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