Carrot Cake With Cream Cheese Lemon Zest Frosting Recipes

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan and line the base with baking parchment.
• Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl and stir in the grated carrot, nuts, and then the sifted dry ingredients.
• Pour mixture into pan and bake about 1¼ hours. Remove from the oven and stand the cake in the tin for 5 minutes before turning, top-side up, onto a wire rack to cool.
• Meanwhile, make the lemon cream cheese icing by beating butter, cream cheese and the lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
• Spread cake with frosting.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 325 degrees F. Grease two 8 inch round cake pans, then line the bottoms of pans with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
• In a large mixing bowl, whisk together eggs, oil, sugars and vanilla for approximately 1 minute.
• Add dry ingredients to the wet mixture and beat with a hand mixer at low speed for about 1 minute, or until smooth.
• Using a rubber spatula, stir in grated carrots, pecans and raisins.
• Pour batter into prepared cake pans. Bake for 40 minutes, or until a toothpick inserted in the center is removed clean.
• Cool completely on a wire rack.
• Place first layer (rounded side down) on a plate or cake stand (don't forget to remove parchment paper from bottoms of cakes). Spread frosting over the top of the first layer. Place the second layer on top of the first layer (rounded side up). Frost side of cake, then frost top of cake.
• While cake is cooling, prepare the frosting by beating cream cheese, butter and vanilla in a large mixing bowl using a hand mixer until smooth.
• Slowly add powdered sugar while continuing to mix. Add lemon zest and juice and continue mixing until smooth. Store covered in the refrigerator until cake is ready to frost.

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 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.

CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
• Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
• Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.

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.