Best Cover Mountain Carrot Cake With Cream Cheese Frosting Recipes

ULTIMATE CARROT CAKE

Steps:

• ​Preheat oven to 350 degrees F.
• Prepare two 9-inch cake pans by lightly coating with butter and dusting them with flour.
• Sieve the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg together in a bowl. Set aside.
• Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. By hand, stir in the carrots, pecans (and raisins, if using) just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans and bake on the center rack for about 35 to 40 minutes, or until a toothpick comes out clean.
• Cool cakes in their pans for at least 30 minutes before attempting to remove them. Continue to cool the cakes completely before frosting.
• Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.
• Place the bottom layer on a cake plate or flat surface. Scoop about 1 ½ cups of the cream cheese icing onto the top of the bottom cake layer. Using a butter knife or offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop the rest of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake. Chill the cake in the refrigerator a little while to firm up the frosting before slicing.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
• Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
• Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)

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.

CARROT CAKE WITH CREAM CHEESE FROSTING

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!

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:.
• Preheat oven to 325°F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
• For frosting:.
• Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

BEST CARROT CAKE WITH CREAM CHEESE FROSTING

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.

WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter 13 x 9 inch pyrex baking dish.
• Combine oil, sugars and eggs in mixing bowl.
• Sift together flours, cinnamon, soda and salt.
• Mix into liquid ingredients.
• Stir in carrots, pineapple with reserved juice and walnuts.
• Bake about 45 minutes or until tester comes out clean.
• Cool.
• Ice with Cream Cheese Frosting.