I love carrot cake, It seems to usher in "Spring" to me. My homemade cream cheese frosting is not only super easy to make but, helps to put this cake 'over the top.' ~Enjoy! Diane
Carrot Cake with Cream Cheese Frosting Ingredients: Cake: 2 cups sugar 1 1/2 cups vegetable oil 4 large eggs 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3 cups peeled carrots, finely grated 1/2 cup chopped pecans, *optional 1/2 cup raisins For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla bean paste For cake: Preheat oven to 325°F. Lightly grease & flour a 9x13 baking pan (I use "Pam with Flour for Baking") Using a stand/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/fold in carrots, chopped pecans and raisins by hand. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pan, about 45 minutes. Cool in pan. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) Once ready to frost: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake an cut into bars. Refrigerate any leftovers. Cake Recipe Adapted from: Epicurious Frosting and Photos by: Diane Baker for Canning and Cooking at Home
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Bunny Cake - Carrot Cake with Cream Cheese Frosting
For the cake: 1-1/4 cup unsweetened applesauce 1/4 cup oil 2 cups sugar 3 eggs 2 cups flour 1 teaspoon baking soda 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups grated carrots 1 cup coconut 1 cup chopped nuts (optional – pecans or walnuts) 1 teaspoon vanilla or whiskey 1 cup Dole crushed pineapple, plus juice (be sure to use the pineapple in JUICE not syrup) Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside. Combine wet ingredients. Mix in dry ingredients. Stir in carrots, coconut, nuts, vanilla/whiskey, and pineapple. Pour into two greased and floured 9-inch round cake pans. Bake for 35-40 minutes until the cake just starts to pull away from the sides and the middle doesn't look gooey. *Let cakes cool in pans for 10 minutes, then run a spatula or knife around the edges and turn out onto a wire rack to finish cooling. The cakes must cool completely before cutting into bunny ears and bow tie and frosting. For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract or vanilla bean paste In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake. Refrigerate any leftovers. Recipe for Cake by: CSM Recipe for Frosting adapted from: SweetPeas kitchen Photo by: Diane Baker for Canning and Cooking at Home |