CARROT DRIP CAKE RECIPES

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CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE - FOOD.COM



Carrot Bundt Cake With Cream Cheese Glaze - Food.com image

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

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

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

FOURTEEN LAYER CHOCOLATE CAKE RECIPE | ALLRECIPES



Fourteen Layer Chocolate Cake Recipe | Allrecipes image

Fourteen very thin layers with chocolate between each layer. Hope you enjoy this! I am from Georgia and make it all the time for church functions and family reunions.

Provided by NELL 2

Categories     Tortes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 - 14 layer 8 inch cake

Number Of Ingredients 12

½ cup shortening
½ cup butter
2 cups white sugar
6 eggs
3 cups milk
3 cups self-rising flour
2 teaspoons vanilla extract
3 cups white sugar
1 cup butter
½ cup unsweetened cocoa powder
¼ cup water
2 cups evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
  • In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
  • Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
  • To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.

Nutrition Facts : Calories 725.4 calories, CarbohydrateContent 99.3 g, CholesterolContent 150.7 mg, FatContent 33.6 g, FiberContent 1.7 g, ProteinContent 10.3 g, SaturatedFatContent 18.7 g, SodiumContent 570.6 mg, SugarContent 77.8 g

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CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE - FOOD.COM
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