CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.
Provided by McCormick Spice
Categories Desserts Frostings and Icings Lemon
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g
LEMONY CARROT CAKE
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
- In a small bowl combine flour,baking powder, baking soda and salt.
- In a large bowl beat margarine with electric mixer 30 seconds.
- Add sugar,lemon peel and vanilla; beat well.
- Add eggs,1 at a time, beating after each addition.
- Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
- Stir in carrots.
- Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
- -------------------------------.
- LEMON YOGURT FROSTING DIRECTIONS:
- In a small bowl beat margarine until softened.
- Gradually add confectioners sugar; beat well.
- Beat in lemon peel and vanilla.
- Add enough yogurt to make a spreadable frosting.
Nutrition Facts : Calories 351.3, Fat 12.3, SaturatedFat 2.5, Cholesterol 49, Sodium 369.8, Carbohydrate 57.1, Fiber 0.7, Sugar 43, Protein 3.9
CARROT CAKE WITH LEMON CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees F.;
- In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
- In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
- Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
- Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
CARROT CAKE WITH LEMON ICING
A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!
Provided by Terese
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
- Beat well with a wooden spoon until thoroughly mixed.
- Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
- Cool for a few minutes before turning out onto a cake cooler. Set aside.
- When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
- TO MAKE THE LEMON ICING:.
- Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
- Spread thickly onto cooled cake and top with lemon peel.
Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5
LEMON CARROT BREAD
Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT CAKE WITH LEMON FROSTING
Make and share this Carrot Cake with Lemon Frosting recipe from Food.com.
Provided by lkadlec
Categories Dessert
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Preheat oven to 350 deg.
- Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottoms with waxed pape r.
- Butter paper.
- Mix together oil, pineapple, eggs, vanilla and carrots.
- Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
- Stir into oil mixture. Mix in walnuts.
- Divide batter among prepared pans.
- Bake until tester inserted into center comes out clean, about 35 minutes.
- Cook cakes in pans on racks.
- For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
- Gradually beat in sugar.
- Chill until firm but spreadable, about 1 hour.
- Turn cakes out of pans; peel off waxed paper.
- Place 1 cake on platter.
- Spread 3/4 cup frosting over.
- Top with second cake. Spread 3/4 cup frosting over.
- Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
- Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
- ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
- Drain.
- Puree in processor, stopping occasionally to scrape down sides of bowl.
- Transfer to large bowl and cool.
- I prefer to use the shredded carrots and have had very good results.
- I have also baked this in a large sheet cake size pan and adjusted the cooking time.
Nutrition Facts : Calories 830.7, Fat 46.4, SaturatedFat 17.5, Cholesterol 115.9, Sodium 512.8, Carbohydrate 99.7, Fiber 2.6, Sugar 77.2, Protein 7.9
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