OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
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
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.
CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING
This is the best carrot cake ever. Is so moist and full of flavour. Is a must to try it with the maple cream cheese frosting. Is a must try carrot cake! http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/ Makes 24 cupcakes (or one two-layer cake)
Provided by tsl_janice
Categories Dessert
Time 14m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
- To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
- To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
Nutrition Facts : Calories 368.4, Fat 22.6, SaturatedFat 7.2, Cholesterol 62, Sodium 287, Carbohydrate 39.4, Fiber 0.9, Sugar 29.9, Protein 3.5
MAPLE CREAM CHEESE FROSTING
Pair this maple cream cheese frosting with our recipe for Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.
Provided by Martha Stewart
Yield Makes enough for 42 mini cupcakes
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.
MINI CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING
Use your panini-maker to create individual-sized, sweet-tooth-satisfying mini carrot cakes with maple-cream cheese frosting.
Categories Dessert
Time 1h40m
Yield 1
Number Of Ingredients 19
Steps:
- Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
- In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
- Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
- Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
- Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.
Nutrition Facts : ServingSize 1 Serving
OLD-FASHIONED CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
Categories Cake Mixer Ginger Dessert Bake Walnut Carrot Birthday Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
- Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.
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CARROT CAKE WITH MAPLE CREAM CHEESE ICING - SOBEYS INC.
From sobeys.com
3.4/5 (11)Total Time 1 hr 55 minsServings 24Calories 170 per serving
- Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.
- Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.
- Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in baking pan set on wire rack.
- Meanwhile, beat cream cheese with hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on cooled cake. Refrigerate at least 1 hr. before serving.
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