Carrot Cake With Lemon Cream Cheese Frosting Recipes

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 LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Sift the dry ingredients then sugar into a bowl. Add the oil, eggs and vanilla. Beat, then fold in the nuts, coconut, carrots and pineapple. Bake for 45 mins or until lightly browned and a skewer comes out clean. Cool for 3 hours in the tin.
• For the frosting, mix everything together and, using a palette knife, spread over one of the cakes before topping with the second one.

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 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.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

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.

CARROT CAKE WITH LEMON FROSTING

Steps:

• For Cake: Preheat oven to 350 deg.
• Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottoms with waxed pape r.
• Butter paper.
• Mix together oil, pineapple, eggs, vanilla and carrots.
• Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
• Stir into oil mixture. Mix in walnuts.
• Divide batter among prepared pans.
• Bake until tester inserted into center comes out clean, about 35 minutes.
• Cook cakes in pans on racks.
• For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
• Gradually beat in sugar.
• Chill until firm but spreadable, about 1 hour.
• Turn cakes out of pans; peel off waxed paper.
• Place 1 cake on platter.
• Spread 3/4 cup frosting over.
• Top with second cake. Spread 3/4 cup frosting over.
• Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
• Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
• ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
• Drain.
• Puree in processor, stopping occasionally to scrape down sides of bowl.
• Transfer to large bowl and cool.
• I prefer to use the shredded carrots and have had very good results.
• I have also baked this in a large sheet cake size pan and adjusted the cooking time.