CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE - FOOD.COM
This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugars
- Add eggs, one at a time, beating well after each
- Add lemon zest, oil, extract and lemon juice
- Combine dry ingredients; gradually add to wet mixture
- Stir in carrots, raisins, and nuts
- Pour into a bundt pan that has been greased well
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
- For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
- Mixture should be quite thick
- Pour over warm cake letting glaze drip down the sides
- Cool to room temperature before serving
Nutrition Facts : Calories 795.3, FatContent 34.5, SaturatedFatContent 16.6, CholesterolContent 138, SodiumContent 549.5, CarbohydrateContent 115.2, FiberContent 3, SugarContent 77, ProteinContent 10.7
MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE ...
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
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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CARROT CAKE WITH CREAM CHEESE FROSTING | AUSTRALIAN WOMEN ...
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- Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.
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CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE - FOOD.COM
This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)
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Reviews 5.0
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- Cool to room temperature before serving
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- Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.
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A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat.
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Calories 277kcal per serving
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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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Calories 926.1 per serving
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Category Afternoon tea, Morning tea, Dessert
Cuisine Modern Australian
- Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.
See details
SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING ...
A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat.
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BEST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD.COM
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