CARROT BUNDT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE
Our Carrot Bundt Cake with Lemon Cream Cheese Frosting is a delight from baking to the very last morsel!
Provided by Ruthie A Knudsen
Categories Dessert
Time 1h
Number Of Ingredients 20
Steps:
- Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
- Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
- Preheat oven to 350 degrees.
- Place oven rack in the center of the oven.
- Generously coat bundt cake pan with butter; set aside.
- In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
- In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
- Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
- Slowly add oil in a steady stream, add vanilla.
- Add flour mixture 1 cup at a time mixing with each addition until moist.
- Hand stir in the carrots, raisins, and nuts.
- Pour batter into prepared bundt cake pan.
- Bake 25-30 minutes or until a toothpick inserted in center removes clean.
- Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
- Cream Cheese Frosting:
- Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
- Add milk one tablespoon at a time until reaches a pourable but thick consistency.
- Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
- (Frosting will set firm in approx 20 minutes)
- Slice and Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 67 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING
Categories Cake Nut Dessert Bake Cream Cheese Lemon Walnut Carrot Winter Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
- Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
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.
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