CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE
This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)
Provided by Pamela
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a large bowl, cream butter and sugars
- Add eggs, one at a time, beating well after each
- Add lemon zest, oil, extract and lemon juice
- Combine dry ingredients; gradually add to wet mixture
- Stir in carrots, raisins, and nuts
- Pour into a bundt pan that has been greased well
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
- For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
- Mixture should be quite thick
- Pour over warm cake letting glaze drip down the sides
- Cool to room temperature before serving
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING
This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.
Provided by Donna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
- Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 53.4 g, Cholesterol 82.5 mg, Fat 26.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7 g, Sodium 505.7 mg, Sugar 35.1 g
CARROT BUNDT CAKE WITH GLAZE
Make and share this Carrot Bundt Cake With Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F.
- Generously grease a bundt pan or a 10-inch tube pan.
- In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
- In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the flour mixture to the egg/oil mixture and beat until just combined.
- Mix in grated carrots and raisins.
- Pour into prepared bundt or tube pan.
- Bake for about 1 hour or until cake tests done.
- Cool cake for about 20 minutes then remove to a wire rack to cool.
- Refrigerate until completely cold.
- For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
- Spread over cold cake.
Nutrition Facts : Calories 543.3, Fat 22.7, SaturatedFat 4.5, Cholesterol 78.3, Sodium 538.5, Carbohydrate 82.1, Fiber 2.2, Sugar 59.4, Protein 5.7
CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING
My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.
Provided by Aussie-In-California
Categories Dessert
Time 1h40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Grease and lightly flour bundt pan.
- In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Drain crushed pineapple reserve the drained juice.
- In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
- Stir in carrots, crushed pineapple and chopped pecans.
- Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
- Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
- ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
STRAWBERRY CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE
Make and share this Strawberry Carrot Bundt Cake With Strawberry-Cream Cheese Glaze recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
- In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
- In a medium size bowl, beat together the oil, yogurt, water and eggs.
- Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
- Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
- For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.
CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING
Categories Cake Nut Dessert Bake Cream Cheese Lemon Walnut Carrot Winter Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
- Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
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