Mollys Carrot Cake With Spiced Cream Cheese Frosting Recipes

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OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

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.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

MOLLY'S HIGH COUNTRY GARDEN CARROT CAKE

This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).

Provided by 2hot2handle

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 17



Molly's High Country Garden Carrot Cake image

Steps:

  • Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
  • For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.

Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 6.5, Cholesterol 64.5, Sodium 310.7, Carbohydrate 59.2, Fiber 1.6, Sugar 45, Protein 4.8

4 eggs
1 1/3 cups vegetable oil
2 3/4 cups white sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 cups carrots, grated (on large side of grater)
1 cup pecans, chopped (optional, could also use raisins)
8 ounces cream cheese, softened
1/8 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
2 tablespoons milk (or cream)

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