Classic Carrot Cake With Fluffy Cream Cheese Frosting Contributed Recipes
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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BEST CARROT CAKE WITH FLUFFY CREAM CHEESE FROSTING
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- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease the sides.
- For the cake batter, combine flour, baking powder, baking soda, salt and spices in a medium bowl and whisk to blend evenly.
- Combine grated carrots, both sugars and eggs in a large bowl and beat with an electric hand mixer on medium speed until combined. Add oil, yogurt and maple syrup and beat until evenly blended. Add half of the flour mixture and mix on low until just combined. Add remaining dry ingredients and mix on low until just combined. Do not over-mix. Add walnuts and raising and fold them in until the batter is evenly blended (if desired).
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- Grate the carrots. You may need more/less than I mention - enough for 1.5 cups of grated carrot.
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CLASSIC CARROT CAKE WITH FLUFFY CREAM CHEESE FROSTING
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5/5 (590)Total Time 3 hrs 30 mins
- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
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