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.
EASY FROSTED CARROT CAKE
This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots. , Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack. , For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.
Nutrition Facts : Calories 427 calories, Fat 22g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 56g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
FROSTED CARROT CAKE
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.
Nutrition Facts : Calories 599 calories, Fat 29g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 378mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
ONE-LAYER FROSTED CARROT CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.
- Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.
- Blend for 1 minute on low speed of electric mixer.
- Stir carrots, nuts, and optional raisins or dates into the batter.
- Pour into the prepared pan.
- Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.
- Cool completely on a wire rack.
- Gather the ingredients.
- In a medium bowl, beat cream cheese with water and vanilla until well mixed.
- Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
- Frost cooled cake with cream cheese frosting.
Nutrition Facts : Calories 601 kcal, Carbohydrate 77 g, Cholesterol 51 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 374 mg, Sugar 60 g, Fat 31 g, ServingSize 1 cake (9 servings), UnsaturatedFat 0 g
CARROT CAKE TRAYBAKE
This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Makes 6-12
Number Of Ingredients 12
Steps:
- Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
- Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
- Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
- Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
- To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
- When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.
Nutrition Facts : Calories 665 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.33 milligram of sodium
EASY CREAM CHEESE FROSTING FOR CARROT CAKE
Use this simple cream-cheese frosting generously on our Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch, three-layer cake
Number Of Ingredients 4
Steps:
- Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
- Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.
AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.
Provided by Tracy Kirk
Categories Desserts Frostings and Icings Cream Cheese
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g
COCONUT-FROSTED CARROT CAKE
Too often carrot cake seems like a throw back to the 70s, when they were dense and tasted ultimately too good for you. This version is moist, sweet and has a complex combination of spices and zest that all come through. Adding a bit of lemon to the icing brings out the bright flavors of the cake and the Lyle's Golden Syrup kicks over the top. I think the creamy topping is key to the success of the carrot cake! In fact, I make a really large batch and always have a bit left over to spread on toast.
Provided by Food Network
Categories dessert
Time 1h30m
Yield one 9-inch cake
Number Of Ingredients 25
Steps:
- Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
- Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
- After they are grated, use the blade on the food processor to chop the carrots more finely.
- In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
- Fold in the coconut.
- Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
- Let cakes cool completely in the pans on a wire rack.
- Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
- Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
- Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
- Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
- This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!
FROSTED CARROT CAKE COOKIES
This recipe for frosted carrot cake cookies is a favorite of our nursing home residents.
Provided by FAHLSTROM
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 13
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Whisk flour, cinnamon, baking soda, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in another bowl until creamy. Add egg and vanilla extract; continue mixing until pale and fluffy, about 2 minutes. Mix in carrots, raisins, walnuts, and pineapple at low speed. Add flour mixture; beat until just combined.
- Drop 1 1/2 tablespoons of batter at a time onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until lightly browned and springy to the touch, 12 to 16 minutes. Remove from the oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely, about 30 minutes more.
- Blend cream cheese and honey together in a food processor or with an electric mixer until smooth. Sandwich flat sides of cooled cookies together with a generous tablespoon of cream cheese filling in between.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 29.5 g, Cholesterol 52 mg, Fat 15.7 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 8.6 g, Sodium 204.2 mg, Sugar 17.6 g
FROSTED CARROT CAKE COOKIES
I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins-and topped with a homemade cream cheese frosting. -Lawrence Earl, Sumner, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 129 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
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