Carrot Cake & Cream Cheese Frosting

Carrot Cake
Carrot Cake

 

 

 

 

 

 

Carrot Cake & Cream Cheese Icing

Carrot Cake needs plenty of carrots but I had no walnuts or pecans, I did have some almonds and so a substitution that worked fairly well.

Equipment for Carrot Cake

You will need 2 – 8 inch round cake pans greased with a piece of parchment lining the bottom.

Ingredients for Carrot Cake

  1. 2 cups of granulated sugar
  2. 1 ½ cups vegetable oil
  3. 2+ cups grated carrots
  4. 4 whole eggs
  5. 2¼ cups all purpose flour
  6. 1 cup chopped walnuts
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. pinch of salt
  10. 1 tsp ground cinnamon
  11. 1 tbs vanilla

Cooking Directions for Carrot Cake

Preheat oven to 350°

Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.

Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots,  it does not have to be an exact amount the more the merrier).

In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.

In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined.  Add the eggs one at a time and completely mix before adding next.  With the mixer on a low speed, slowly add the dry ingredients.  Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter.  Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.

Use your favorite cream cheese icing, covering all sides and then taking chopped walnuts press the nuts into the sides of the cake and sprinkle on top.  (Our example is made with almonds).

 

 

 

 

 

 

Save room for dessert have a big slice…………..

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………and then relax.

 

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Cream Cheese Frosting

Of course the best icing, hands down, for a Carrot Cake is a delicious cream cheese frosting.  I have in the past used a store brand cream cheese and it didn’t come out as well, so I stick with Philadelphia brand, my theory is don’t mess with success.

Ingredients for cream cheese frosting

  1. 1 cup butter softened
  2. 2 – 8oz packages of Philadelphia brand cream cheese softened
  3.  6+ cups confectioners sugar
  4. 1+ Tbs milk

Directions for cream cheese frosting

In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.

 

 

Here are a few items to help make this recipe:

Baker’s Secret Basics Nonstick 8-Inch Round Cake Pan
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

 

 

 

The Offiical                       Taste Tester
The Official
Taste Tester

 

 

 

 

 

 

 

 

My favorite treat as a pup was frozen carrot sticks, which helped with my teething.  So I have grown to love anything with carrots.  I’d give this recipe 10 paws if the editor would let me.

 

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Carrot Cake & Cream Cheese Icing
Serves 8
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Ingredients
  1. 2 cups of granulated sugar
  2. 1 ½ cups vegetable oil
  3. 2+ cups grated carrots
  4. 4 whole eggs
  5. 2¼ cups all purpose flour
  6. 1 cup chopped walnuts
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. pinch of salt
  10. 1 tsp ground cinnamon
  11. 1 tbs vanilla
  12. Ingredients for cream cheese icing
  13. 1 cup butter softened
  14. 2 - 8oz packages of Philadelphia brand cream cheese softened
  15. 6+ cups confectioners sugar
  16. 1+ Tbs milk
Instructions
  1. Preheat oven to 350°
  2. Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.
  3. Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots, it does not have to be an exact amount the more the merrier).
  4. In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.
  5. In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined. Add the eggs one at a time and completely mix before adding next. With the mixer on a low speed, slowly add the dry ingredients. Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter. Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.
  6. Directions for cream cheese icing
  7. In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.
Notes
  1. use your favorite cream cheese icing to frost this cake
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

Red Velvet Cherry Cake

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Red velvet cherry cake is a combination of two of my favorites, red velvet cake and black forest cherry cake.  All that red does seem to remind me of Valentine’s Day.  So here goes.

First the cake.  Set oven to 350 degrees

Grease and flour a 8″ square and a 8″ round cake pans.

for the cake you will need

  • 2 1/4 cups of flour
  • 2Tbs cocoa powder
  • 1 tsp baking soda
  • 1tsp baking powder
  • 1/2 tsp table salt

put all five ingredients in a sifter and sift set aside.

in a 2 cup measuring cup place

  • 1 cup buttermilk ( since I don’t use a lot of it I use the powdered version which works just fine).
  • 2 Tbs red food coloring
  • 1 Tsp distilled white vinegar
  • 1 Tbs Real Vanilla Extract

set aside careful not to spill as this could be a real mess to clean up.

  • 1/2 cup (1 stick) of butter softened
  • 1 1/2 cups of sugar
  • 2 large eggs

place butter and sugar into mixer and cream well, then add one egg at a time and thoroughly mix after each addition.

Alternate dry and wet ingredients in to butter mixture in four additions of dry to 3 wet. then mix completely.

divided into equal parts in the two floured pans, don’t worry that it doesn’t look like a lot of batter in each pan the baking soda and powder will make it rise quite nicely.

Place in center of the oven and cook for about 30 minutes until a toothpick comes out clean in the center of each cake.When done place on rack and let cool slightly 5-10 minutes then turn out cakes on to rack and cool completely.

Next the filling.

  • 2 15 oz. cans tart cherries drained

In a bowl drain the juice from one of the cans of cherries and to this add appox 4 Tbs Kirschwasser (cherry brandy) this step is optional.

Butter Cream Icing

  • 1 cup (2 Sticks) butter
  • 3 cups of Confectioners sugar
  • 1Tbs Vanilla
  • 2Tbs heavy cream, 1/2 & 1/2 . or milk
  • pinch of table salt

Once cakes have cooled cut in half

beat the butter until smooth, then add the sugar and with mixer on very slow at first combine butter and sugar, once combined add vanilla, cream and salt and mix until well blended and stiff.  If too stiff add a little more cream and if too soft add a little more sugar.

with pastry brush dab juice and kirschwasser mixture on to insides of split cakes.

then cut round in half

place bottom of square and bottom of both halves of round on serving plate in shape of heart place a layer of icing over all and then arrange drained cherries over icing.

place other halves on top and make another recipe of butter cream and ice the cake and

decorate as you wish enjoy.

Here’s something that can make things easier in the kitchen!

Wilton Excelle Elite 10-Inch Heart Tart/Quiche Pan

Wilton Decorator Preferred 10-Inch Heart Shaped Cake Pan

Wilton 13 Inch Angled Spatula With Black Handle

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

copyright © rantsravesandrecipes 2013 all rights reserved