CARROT CAKE FROSTING NO CREAM CHEESE RECIPES

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CARROT CAKE WITHOUT CREAM CHEESE FROSTING RECIPE - RECIPE BOOK



Carrot Cake Without Cream Cheese Frosting Recipe - Recipe book image

Carrot Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Provided by Foods Guy

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 21

Carrot Cake
¾ cup canola oil
½ cup granulated sugar
½ cup packed brown sugar
3 eggs
½ tablespoon vanilla extract
1 ¾ cups all-purpose flour
½ tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground nutmeg
½ pound (about 3 large) carrots, shredded
Buttercream Frosting
1 cup (2 sticks) salted butter, room temperature
½ tablespoon vanilla extract
½ teaspoon fine sea salt
4 cups powdered sugar

Steps:

  • Preheat the oven to 350°F. Grease and flour, or line with parchment paper, two 6 inch round cake pans.
  • In a large mixing bowl, whisk together oil and both sugars until combined. Add in the eggs and vanilla. Mix until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.
  • Gradually add the dry ingredients into the wet ingredients, stirring until smooth and uniform.
  • Fold in the grated carrots to evenly distribute. If you would like to add any of the suggested additions, stir them in with the shredded carrot.
  • Pour the batter into prepared cakes pans, evenly distributing between the two. Bake for 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean, or the cake easily springs back when pressed with your finger.
  • After 5 minutes, transfer the cakes to a wire cooling rack. Let the cakes cool completely.
  • Meanwhile, make the buttercream frosting. Beat together powdered sugar, butter, vanilla, and salt until completely combined, but more of a dry crumb texture than frosting.
  • Gradually add milk while mixing until the desired texture is achieved. You want a thick firm frosting, but easily spreadable.
  • Plate and frost the cake as desired.

Nutrition Facts : Calories 200, FatContent 20 grams

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING | ALLRECIPES



Awesome Carrot Cake with Cream Cheese Frosting | Allrecipes image

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

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1?¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3?½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1?¼ teaspoons vanilla extract
1 cup chopped pecans

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, CarbohydrateContent 46.5 g, CholesterolContent 48.3 mg, FatContent 19.6 g, FiberContent 1.6 g, ProteinContent 4 g, SaturatedFatContent 5.5 g, SodiumContent 259.8 mg, SugarContent 36.3 g

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