EASY CREAM CHEESE FROSTING FOR CARROT CAKE RECIPES

Name: Carrot cake with cream cheese frosting
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 10
Cuisine: Modern Australian
Ingredients: 1 cup brown sugar; 1 cup vegetable oil; 3 eggs; 2 cup self raising flour; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon bicarbonate of soda; 2 cup carrot, grated; 1/2 cup walnuts, finely chopped, plus extra to serve; 250 gram softened cream cheese; 50 gram softened butter; 2 cup sifted icing sugar

CARROT CAKE WITH CREAM CHEESE FROSTING | AUSTRALIAN WOMEN ...

Carrot cake with cream cheese frosting | Australian Women ... image

This classic carrot cake recipe with a cream cheese frosting can be made into muffins, cupcakes or healthy bliss balls for snacks.

Categories Afternoon tea, Morning tea, Dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 10

Number Of Ingredients 12

Ingredients

1 cup brown sugar
1 cup vegetable oil
3 eggs
2 cup self raising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon bicarbonate of soda
2 cup carrot, grated
1/2 cup walnuts, finely chopped, plus extra to serve
250 gram softened cream cheese
50 gram softened butter
2 cup sifted icing sugar

Steps:

Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
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.

Nutrition Facts : ServingSize Serves 10

BEST CARROT CAKE WITH CREAM CHEESE FROSTING - FOOD.COM

Best Carrot Cake With Cream Cheese Frosting - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup pecans, chopped
8 ounces cream cheese
1 (16 ounce) box powdered sugar
1/4 cup butter or 1/4 cup margarine
2 teaspoons vanilla

Steps:

First prepare the cake.
Preheat oven to 350 degrees.
Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
Allow cake to cool and prepare cream cheese frosting.
In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
Cover cooled cake with frosting, slice and serve.
You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

Nutrition Facts : Calories 926.1, FatContent 51.2, SaturatedFatContent 12.6, CholesterolContent 111.6, SodiumContent 502.8, CarbohydrateContent 113.2, FiberContent 2.4, SugarContent 89.8, ProteinContent 7.4

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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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