14 Carat Cake With Cream Cheese Frosting Lower Fat Version Recipes

Steps:

• In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.

Steps:

• Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
• To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
• Add sugar, applesauce, and eggs. Mix well.
• Stir in carrot, nuts, and pineapple.
• Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
• Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
• Meanwhile, make cream cheese frosting.
• Combine butter, cream cheese, and vanilla; beat well.
• Add sifted sugar gradually, beating well after each addition.
• If too thick, thin a little with milk to spreading consistency.
• When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

Steps:

• Beat cream cheese, marshmallow cream and vanilla.
• Sift confectioners sugar over cream cheese mixture and beat on low speed until mixture is smooth, about one minute.
• Spread over cake, or cupcakes.

Steps:

• In a medium bowl using a whisk or an electric mixer at low speed beat pudding mix with milk until combined and thickened.
• In another bowl beat the cream cheese with vanilla until smooth; add in pudding and mix to combine well.
• Fold in Cool Whip starting with a quarter of the container adding in more until you achieve desired consistany and taste.

Steps:

• Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
• Combine 2¼ cups flour through nutmeg in a medium bowl.
• Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
• Stir in carrot.
• Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
• Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
• Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
• MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
• Gradually add sugar and beat at low speed just until smooth.
• (If necessary you can thin the frosting with a little skim milk).
• Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
• Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
• Either way, sprinkle walnuts over top.