CARROT BUNDT CAKE - MOIST CARROT CAKE WITH CREAM CHEES…
The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?
Provided by Michaela Kenkel
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 1
Number Of Ingredients 17
Steps:
- To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.
Nutrition Facts : Calories 856 calories, CarbohydrateContent 121 grams carbohydrates, CholesterolContent 134 milligrams cholesterol, FatContent 40 grams fat, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 689 grams sodium, SugarContent 95 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 23 grams unsaturated fat
STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT
This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
Nutrition Facts : Calories 570 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
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KIDS' CAKES RECIPES - BBC GOOD FOOD
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CARROT BUNDT CAKE - MOIST CARROT CAKE WITH CREAM CHEES…
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Reviews 4.4
Total Time 1 hours 55 minutes
Cuisine American
Calories 856 calories per serving
- To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.
STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 570 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
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