EASY CREAM CHEESE FROSTING FOR CARROT CAKE
Use this simple cream-cheese frosting generously on our Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch, three-layer cake
Number Of Ingredients 4
Steps:
- Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
- Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
CARROT CAKE WITH CHAI-FLAVORED CREAM CHEESE FROSTING
The best carrot cake!
Provided by Kasmira Bresett
Time 2h
Yield 20
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
- Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
- Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
- Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
- Frost cooled cake with cream cheese frosting and toasted pecans.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 56.2 g, Cholesterol 61.7 mg, Fat 18.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 248 mg, Sugar 43.1 g
MASALA-CHAI CARROT CAKE
London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
- In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
- Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
- To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
- To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.
CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING
Categories Cake Cheese Fruit Nut Vegetable Dessert Bake Cream Cheese Orange Walnut Carrot Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
- For Frosting:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
- Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
- Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)
CREAM CHEESE FROSTING FOR CARROT CAKE
This rich cream-cheese frosting serves as the topping for Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- With an electric mixer, beat butter and bar cream cheese, both at room temperature, until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
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CARROT CAKE WITH CHAI SPICED CREAM CHEESE FROSTING
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Cuisine AmericanCategory DessertServings 15Total Time 1 hr
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper or grease with oil.
- In a large bowl, using a stand mixer or handheld electric mixer, beat together the cream cheese and butter until smooth, about 2 minutes. Add the milk, vanilla and about half the powdered sugar, and beat until combined. Add the remaining powdered sugar and beat until smooth and fluffy, about 2 minutes. Beat in the cinnamon, cardamom, ginger, allspice, cloves, and nutmeg.
- Melt 1 tablespoon of butter in a non-stick pan over medium heat. Add 1 cup of chopped walnuts and 3 tablespoons granulated sugar. Stir together and cook for about 5-10 minutes, stirring frequently, until the walnuts are coated in the sugar and butter mixture and lightly toasted. Transfer to a sheet of parchment paper in an even layer. Let cool before using.
DAIRY-FREE CARROT CAKE WITH CHAI BUTTERCREAM | SIMPLE …
From orchidsandsweettea.com
5/5 (1)Total Time 50 minsCategory DessertCalories 858 per serving
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the following cake pans: THREE 8-inch round cake pans or TWO 9-inch cake pans. **JUST REMEMBER TO DOUBLE CHECK MY RECIPE NOTES FOR MEASUREMENTS OF INGREDIENTS DEPENDING ON YOUR CAKE SIZE.**
- Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, chai spice mix, and milk, continuing to mix on medium speed until you reach the desired consistency. **Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
- Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface (**NOTE: Skip this step if you used the Bake Even Cake Strips or if your cakes baked perfectly leveled; not needed).
CARROT SHEET CAKE WITH CHAI CREAM CHEESE FROSTING
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Reviews 6Servings 12Cuisine AmericanCategory Dessert
- To make the cake, preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper and spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla until smooth. Add the oil and whisk to combine. Add the buttermilk and whisk to combine. Add the pineapple and carrots and stir with a rubber spatula to combine. Add the flour mixture to the sugar mixture, folding with a rubber spatula until the two are just combined. Fold in the walnuts and raisins.
- Pour the batter into the prepared baking pan and smooth out the top with a rubber spatula. Bake the cake for 50 minutes, or until a toothpick inserted into the center comes out clean, the center of the cake is set, and the edges are golden brown. Let the cake cool for 20 minutes in the pan, then invert the cake onto a cooling rack to cool the rest of the way.
CARROT SHEET CAKE WITH CHAI CREAM CHEESE FROSTING
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- Preheat the oven to 350°F (177°C). Line a 9-by-13-inch (23-by-33-cm) baking pan with parchment paper and spray it with baking spray.
- In a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat on medium speed until the mixture is light and fluffy, 2 to 3 minutes.
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