Frosted Carrot Cake Recipes

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:

• 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:

• In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots. , Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack. , For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.

Steps:

• In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In another large bowl, combine frosting ingredients; beat until creamy. Frost 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 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round 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, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. 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.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Steps:

• Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
• Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.

Steps:

• Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
• Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
• Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
• Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
• To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
• When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in another bowl until creamy. Add egg and vanilla extract; continue mixing until pale and fluffy, about 2 minutes. Mix in carrots, raisins, walnuts, and pineapple at low speed. Add flour mixture; beat until just combined.
• Drop 1 1/2 tablespoons of batter at a time onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly browned and springy to the touch, 12 to 16 minutes. Remove from the oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely, about 30 minutes more.
• Blend cream cheese and honey together in a food processor or with an electric mixer until smooth. Sandwich flat sides of cooled cookies together with a generous tablespoon of cream cheese filling in between.