ORANGE CREAM CHEESE ICING RECIPES

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CARROT CAKE WITH PHILLY CREAM CHEESE ICING RECIPE | ALLRECIPES



Carrot Cake with PHILLY Cream Cheese Icing Recipe | Allrecipes image

Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Provided by Philadelphia

Categories     Cooking with Philly Canada

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 18 servings

Number Of Ingredients 18

2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4 large eggs eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Steps:

  • Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  • Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  • Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Nutrition Facts : Calories 449.1 calories, CarbohydrateContent 54.4 g, CholesterolContent 63.8 mg, FatContent 25.2 g, FiberContent 1.4 g, ProteinContent 4.5 g, SaturatedFatContent 6.8 g, SodiumContent 287 mg, SugarContent 36.7 g

SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING REC…



Sugar-free carrot cake with orange cream cheese icing rec… image

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10-12

Number Of Ingredients 12

150g/5½oz self-raising flour
100g/3½oz ground almonds
50g/1¾oz raisins
50g/1¾oz walnut halves, roughly broken
4 tsp ground mixed spice
1 tsp bicarbonate of soda
3 large free-range eggs
100ml/3½fl oz sunflower oil, plus extra for greasing
3 tbsp semi-skimmed milk
300g/10½oz carrots, coarsely grated
150g/5½oz full-fat cream cheese
1 medium orange, finely grated zest only

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
  • Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
  • In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
  • Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  • Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
  • To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
  • Cut into small wedges to serve.

Nutrition Facts : Calories 277kcal, CarbohydrateContent 14.5g, FatContent 22g, FiberContent 1.5g, ProteinContent 7g, SaturatedFatContent 6g, SugarContent 5.5g

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