CARROT CAKE WITH WHIPPED CREAM CHEESE FROSTING RECIPES

Name: Carrot Cake with Whipped Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 240 g / 10.5 oz / 1½ cups all purpose flour; 2 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp allspice; ¼ tsp nutmeg; 1 tsp baking soda; 2 tsp baking powder; ½ tsp salt; 2 tsp vanilla extract; 400 g / 14 oz / 2 cups granulated sugar; 200 g / 7 oz / 2 cups vegetable oil; 4 eggs; 325 g / 11.5 oz / 3 cups finely grated carrots; 125 g / 4.5 oz / 1 cup chopped walnuts, toasted (optional); 90 g / 3 oz / ½ cups raisins or sultanas, soaked (optional); 340 g / 12 oz full fat cream cheese (cold); 150 g / 5.25 oz / 1¼ cups powdered (icing) sugar (sifted); 2 tsp vanilla extract; 1 pinch salt; 200 g / 7 oz / ¾ cups heavy (double) cream (cold)

EASY CARROT CAKE WITH WHIPPED CREAM CHEESE FROSTING - THE ...

Easy Carrot Cake with Whipped Cream Cheese Frosting - The ... image

Provided by The Party Bloc

Categories Dessert

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 21

Ingredients

240 g / 10.5 oz / 1½ cups all purpose flour
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp allspice
¼ tsp nutmeg
1 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp vanilla extract
400 g / 14 oz / 2 cups granulated sugar
200 g / 7 oz / 2 cups vegetable oil
4 eggs
325 g / 11.5 oz / 3 cups finely grated carrots
125 g / 4.5 oz / 1 cup chopped walnuts, toasted (optional)
90 g / 3 oz / ½ cups raisins or sultanas, soaked (optional)
340 g / 12 oz full fat cream cheese (cold)
150 g / 5.25 oz / 1¼ cups powdered (icing) sugar (sifted)
2 tsp vanilla extract
1 pinch salt
200 g / 7 oz / ¾ cups heavy (double) cream (cold)

Steps:

To make the cake
To make the frosting

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING ...

Old-Fashioned Carrot Cake with Cream Cheese Frosting ... image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Optional: Orange and green food coloring

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe 16 carrots on top of cake, so each piece will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, FatContent 28g fat (7g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 68g carbohydrate (54g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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