BEST EVER CREAM CHEESE FROSTING FOR CARROT CAKE RECIPES

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BEST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD.COM



Best Carrot Cake With Cream Cheese Frosting - Food.com image

This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 13

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup pecans, chopped
8 ounces cream cheese
1 (16 ounce) box powdered sugar
1/4 cup butter or 1/4 cup margarine
2 teaspoons vanilla

Steps:

  • First prepare the cake.
  • Preheat oven to 350 degrees.
  • Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
  • Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
  • Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
  • Allow cake to cool and prepare cream cheese frosting.
  • In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
  • Cover cooled cake with frosting, slice and serve.
  • You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

Nutrition Facts : Calories 926.1, FatContent 51.2, SaturatedFatContent 12.6, CholesterolContent 111.6, SodiumContent 502.8, CarbohydrateContent 113.2, FiberContent 2.4, SugarContent 89.8, ProteinContent 7.4

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE ...



Miss Brown's Pineapple Carrot Cake with Cream Cheese ... image

Provided by Kardea Brown

Categories     dessert

Total Time 2 hours 15 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon 
1 1/2 teaspoons baking soda 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon ground ginger 
1/4 teaspoon allspice 
1 cup vegetable oil 
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar 
2 teaspoons vanilla extract
3 large eggs 
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins 
3/4 cup chopped or whole walnuts 
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract 
5 cups confectioners' sugar 
1 cup walnuts 

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
  • Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
  • Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
  • For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

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BEST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD.COM
This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.
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