Dianes Applecarrot Cake With Cream Cheese Recipes

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APPLESAUCE-CARROT SPICE CAKE



Applesauce-Carrot Spice Cake image

Enjoy this delicious applesauce-carrot cake made using Gold Medal® whole wheat flour that's perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 32

Number Of Ingredients 16

1 cup old-fashioned or quick-cooking oats
1 1/4 cups unsweetened applesauce
1 cup packed brown sugar
2 cups shredded carrots (about 4 medium)
1/2 cup fat-free egg product or 2 eggs
1/3 cup canola oil
1 1/2 cups Gold Medal™ whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup golden raisins
4 oz (from 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
1/4 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 0 g

DIANE'S CARROT CAKE AND CREAM CHEESE/ RUM ICING



Diane's Carrot Cake and Cream Cheese/ Rum Icing image

I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it!

Provided by Oolala

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (8 ounce) package cream cheese, soft
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon rum
1 pinch salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon orange rind, grated
2 eggs
2 cups sugar
1 cup butter (or shortening)
1 teaspoon vanilla extract
1 1/2 cups carrots, grated
1/2 cup walnuts, chopped (optional)
1/2 cup raisins, floured (optional)

Steps:

  • To make the cake, preheat oven to 375 degrees.
  • In a sifter place together the flour, baking soda, salt and spices.
  • In a separate bowl, cream butter and sugar.
  • Add 2 unbeaten eggs to the creamed butter and sugar and mix.
  • Add the orange peel and carrots to the cream mix.
  • Now sift the ingredients in the sifter into the cream mix and fold it inches.
  • Mix in nuts and raisins if desired.
  • If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
  • Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
  • Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
  • While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
  • Ice the cake after it cools on a wire rack.

Nutrition Facts : Calories 896.7, Fat 46, SaturatedFat 28.3, Cholesterol 193.4, Sodium 996.5, Carbohydrate 115.1, Fiber 2, Sugar 87.9, Protein 8.8

GRANDMA'S APPLE CARROT CAKE



Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

CARROT APPLE CAKE



Carrot Apple Cake image

This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!

Provided by Karamia

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 pinch salt
3/4 cup vegetable oil
1/2 cup white sugar
1/2 cup dark brown sugar, packed
2 large eggs
1 1/2 cups grated carrots
1 cup grated apple
6 ounces cream cheese, softened
3 tablespoons unsalted butter, softened (no substitutes)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
walnut halves
grated lemon, rind of

Steps:

  • Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
  • Mix together flour, cinnamon, baking soda and salt in a large bowl.
  • In another bowl, whisk together oil, sugars and eggs until well combined.
  • Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
  • Stir in grated carrots and apples until just combined and pour into baking pan.
  • Bake for 30-35 minutes or until tests done in the center with a butter knife.
  • Cool for 5 minutes then take out of pan to cool completely on a wire rack.
  • For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
  • Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
  • Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
  • Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4

DIANE'S APPLE/CARROT CAKE WITH CREAM CHEESE



Diane's apple/carrot cake with cream cheese image

i wanted sometin special for the 50th birthday party my hubby gave me....this was the cake i made....very good.......

Provided by Diane Eldridge

Categories     Cakes

Time 2h

Number Of Ingredients 18

2 stick real butter,room temp
2/3 c white sugar
2/3 c brown sugar, firmly packed
1 c heavy cream
6 large eggs
2 1/2 +1/4 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 1/2 tsp fresh grated ginger
1 Tbsp vanilla extract
2 c grated apples[use whatever kind u want but make sure to use at least 2 different kinds]
2 c grated carrots
1/2 c dark raisins
1 1/2 c walnut pieces

Steps:

  • 1. put both sticks of butter in lg bowl...whip well using hand mixer...add both sugars mix well sit aside
  • 2. mix cream eggs[add 1 at a time mix well]stir and vanilla in small bowl sit aside
  • 3. mix all[except for 1/4 c flour] dry ingredients set aside
  • 4. add that 1/4 c flour to carrots toss well sit aside
  • 5. add cream/egg mix to butter....add flour mix to this
  • 6. add apples,mix well add carrots mix well add rasins and walnuts fold in let sit sit bout 20 min before puttin into pans
  • 7. preheat oven to 350 spray 3 round cake pan with non stick spray
  • 8. after batter has sat 20 min stir well[makin sure no apples or carrots are sittin at bottom of bowl] then divid into the 3 pans
  • 9. bake for 75 min[start checkin at bout 65 min with toothpick] when done remove from oven cool in pans for 10 min then remove from pans and cool on
  • 10. FROSTING......1 24 OZ TUB LIGHT COOL WHIP,2 8 OZ PKG LIGHT CREAM CHEESE,1 t VANILLA mix all toghether in med bowl
  • 11. once cake cool frost each layerarrange on servin plate as u please and enjoy!!!!!!!!!

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