Moist Carrot 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:

• For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
• Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
• Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
• Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
• To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

Steps:

• First prepare the cake.
• Preheat oven to 350 degrees.
• Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
• Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
• Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
• Allow cake to cool and prepare cream cheese frosting.
• In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
• Cover cooled cake with frosting, slice and serve.
• You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.

Steps:

• Preheat oven to 350 degrees.
• Grease 2 round cake pans.
• In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
• Mix until combined.
• Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
• Spoon batter into prepared pan.
• Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
• Cool.
• Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
• Stir in pecans.
• Spread on cooled cake.

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:

• Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
• FOR THE CAKE:.
• Grease & flour four 12" round pans.
• Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
• In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
• Add the wet mixture to the dry mixture until just combined.
• Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
• Pour the batter into your greased & floured pans.
• Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
• Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
• FOR THE CREAM CHEESE FROSTING:.
• While the cake is baking & cooling you can make your frosting.
• Beat cream cheese & softened butter in your mixer until it is light & fluffy.
• With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
• Continue beating until the frosting is smooth.
• Add the vanilla to the frosting & continue to mix until combined.
• This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
• If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
• TO ASSEMBLE CAKE:.
• When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
• If you put too much frosting it will squish out from the weight of the stacked cakes.
• Spread the remainder of the frosting on the sides of the cake.
• FOR THE CARROT DECORATIONS:.
• Take two small bowls of frosting.
• To one add green food coloring until you get a nice "carrot stem green" color.
• To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
• Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
• You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.

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.

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:

• Blend oil and sugar.
• add eggs one at a time beating after each addition.
• sift flour and remaining dry ingredients and sift again, then add to egg and sugar mixture.
• then add carrots and nuts, mix well.
• bake at 350 for 35-40 minute in 2 greases and floured 8-9 inches layer pans.
• FROSTING:.
• beat all cream cheese, vanilla, oleo and powdered sugar together.

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• Beat cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.