FROSTING CARROT CAKE RECIPES

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (400g) granulated sugar; 1¼ cups (250g) vegetable oil; 1 teaspoon pure vanilla extract; 3 large eggs, (room temperature); 2¾ cups (352g) all-purpose flour; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; 2 teaspoons baking soda; 1½ teaspoons salt; 1 cup raisins; 1 cup roughly chopped walnuts; 2¼ cups finely grated carrots; ½ cup pineapple, (drained from a can or freshly diced); 8 ounces cream cheese, (softened); ½ cup (1 stick or 113g) salted butter; 1 teaspoon vanilla extract; 4 cups (512g) confectioners' sugar

HOMEMADE CARROT CAKE RECIPE {CREAM CHEESE FROSTING} | I A…

Homemade Carrot Cake Recipe {Cream Cheese Frosting} | I A… image

This amazing carrot cake with cream cheese frosting is going to be your new family favorite!

Provided by Amanda Rettke

Categories Dessert

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 17

Ingredients

2 cups (400g) granulated sugar
1¼ cups (250g) vegetable oil
1 teaspoon pure vanilla extract
3 large eggs, (room temperature)
2¾ cups (352g) all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
2 teaspoons baking soda
1½ teaspoons salt
1 cup raisins
1 cup roughly chopped walnuts
2¼ cups finely grated carrots
½ cup pineapple, (drained from a can or freshly diced)
8 ounces cream cheese, (softened)
½ cup (1 stick or 113g) salted butter
1 teaspoon vanilla extract
4 cups (512g) confectioners' sugar

Steps:

Carrot Cake
Cream Cheese Frosting

Nutrition Facts : ServingSize 24 g, Calories 464 kcal

CARROT CAKE RECIPE | ALTON BROWN | FOOD NETWORK

Carrot Cake Recipe | Alton Brown | Food Network image

Alton Brown's classic Carrot Cake recipe is so easy to make and comes out perfectly moist every time.

Provided by Alton Brown

Categories dessert

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 1 hours 10 minutes

Yield 1 (9-inch) cake

Number Of Ingredients 19

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

Steps:

Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.

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