Best Classic Carrot Cake With Fluffy Cream Cheese Frosting Recipes

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Peel and grate the carrots using a box grater or with a food processor. Measure out 280 grams (2 ½ cups).
• Put the chopped walnuts (75 grams, ¾ cup) in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool.
• Measure out the rest of the ingredients. Let the eggs (4 large), cream cheese (226 grams, 8 ounces), and butter (57 grams, 4 tablespoons) come to room temperature.
• Position the oven rack to the center position. Preheat the oven to 350°F/175°C.
• If making a sheet cake: Prepare a 9 x 13 inch (23 x 33 cm) pan with non-stick spray and (optional) parchment paper. If making a layer cake: Prepare 2- 9-inch (23 cm) round layer cakes with non-stick spray and parchment paper. If making cupcakes: line a cupcake tin with paper liners. This recipe makes about 14-16 cupcakes. How to Prepare your Pans for Baking Tutorial
• In a medium bowl, whisk together the flour (240 grams, 2 cups), baking soda (1 ¾ teaspoon), salt (¾ teaspoon), cinnamon (2 teaspoons), nutmeg (¾ teaspoon), and ginger (¾ teaspoon).
• In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the eggs, oil (226 grams, 1 cup), brown sugar (400 grams, 2 cups), vanilla extract (1 ½ teaspoons), and orange zest (1 tablespoon) on medium speed until well combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until just blended, about 30 seconds. Scraping down the bowl as needed.
• Add in the carrots and walnuts and mix just until combined.
• Pour the batter into the prepared pan(s). Bake for 35-40 minutes for a sheet cake, 22-26 minutes for layer cakes, and 18-22 minutes for cupcakes. Pull out of the oven when the cake is firm but springs back when gently pressed on. Let the cake(s) cool completely before frosting.
• Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.
• Add the powdered sugar (420 grams, 3 ½ cups), vanilla extract (1 teaspoon), and salt (¼ teaspoon). Beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until ready to frost the cake.
• Once the cake is completely cooled and at room temperature, if making a sheet cake, frost the top of the cake. If making a layered cake, frost in between the layers and on top of the cake. If making cupcakes, top each cupcake with frosting.
• Sprinkle chopped walnuts on top if desired.
• Store the cake in the refrigerator in an airtight container up to 1 week.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

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.

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

CREAM CHEESE FROSTING FOR CARROT CAKE

Steps:

• With an electric mixer, beat butter and bar cream cheese, both at room temperature, until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy, about 1 minute. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.