Carrot Snacking Cake With Cream Cheese Frosting Recipes

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
• Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
• Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
• Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
• Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
• Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
• In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
• Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
• While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
• Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
• Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Steps:

• With an electric mixer, beat butter and bar cream cheese, both at room temperature, until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Steps:

• Preheat oven to 350F/180°C.
• Grease and flour a 9" X 13" glass baking dish. Set aside.
• In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
• In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
• Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
• TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
• Can be stored in cool place for up to five days, if it lasts that long!

Steps:

• Make the cake:
• Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
• Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
• Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
• Once the cake is completely cool, make the frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
• Frost the cake:
• Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

Steps:

• In a large mixing bowl, mix eggs, sugar and oil until smooth.
• Add salt, soda, cinnamon, and Flour until combined.
• Then add remaining ingredients, one at a time.
• Mix well.
• Pour into a greased and floured 9 x 13" pan.
• Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean.
• Frosting: Beat all ingredients until smooth and creamy with an electric mixer.
• Keep in refrigerator until ready to frost cake.