CARROT CAKE FROSTING NO CREAM CHEESE RECIPES

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.

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.