Non-runny, pipeable, and quick cream cheese frosting
For the full blog post on how to make this frosting go here
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Carrot Cake Recipe with Cream Cheese Frosting
This Carrot Cake recipe is flavoured with shredded carrots and spices, covered with tangy cream cheese frosting.
Carrot Cake is one of my favourite cake flavours this cake recipe is easy and simple to make and decorate with carrot cake frosting.
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So if you would like to learn how to make Carrot Cake then just follow this easy Carrot Cake recipe.
Cream Cheese Frosting Recipe | Carrot Cake Frosting Recipe
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Chopping Board
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CARROT CAKE RECIPE
Ingredients
2½ Cups | 300g Carrots, shredded
4 Eggs
2 Cups | 400g Sugar
1 tsp Vanilla
1½ Cups | 375ml Vegetable Oil
2 Cups | 250g Flour
2 tsp Baking Soda
2 tsp Cinnamon
½ tsp Salt
½ Cup | 1 Stick | 115g Butter
7oz | 200g Cream Cheese
3 Cups | 375g Icing Sugar | Powdered Sugar
Instructions
Add the shredded carrots to a medium sized mixing bowl.
Crack in the 4 eggs, add in the vanilla, sugar and oil and mix well until everything is combined.
In a clean bowl sieve together the flour, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry and fold together with a wooden spoon until you can no longer see any dry flour.
Pour the cake batter into one 8 inch or two 7 inch lined and greased cake tins. Bake in a 170C | 340F oven for 30-40 minutes or until a skewer comes out clean. Leave to cool completely before decorating.
Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume.
Add the cream cheese to the butter and beat for a minute until well combined.
Sieve the icing sugar or powdered sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition.
Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy.
If you have made two cakes spread a cup of cream cheese frosting over one cake before topping with the next cake. Cover the cake with the cream cheese frosting using an offset spatula.
Leave the cake and frosting to set for a few hours before cutting a slice and enjoying.
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Classic Cream Cheese Frosting (smooth and fluffy!)
Classic Cream Cheese Frosting
What's better than cream cheese frosting? Correct, nothing is better. This is an easy, classic recipe that's great for any cake or cupcakes. Most recently, I made a delicious carrot cake with it. It makes enough for one 2-layer cake or about 12 cupcakes. Try it out and let me know what you think!
Ingredients:
- 8 oz. cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup heavy whipping cream
- 1 tsp vanilla (optional, added with cream)
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Carrot Cake with Cream Cheese Frosting Recipe
✔️Carrot Cake
4 whole eggs [60 grams each]
1 cup brown sugar [200 grams]
1/2 cup white sugar [100 grams]
1 tsp vanilla extract [5 ml]
1 cup veg. oil (or any cooking oil) [240 ml]
2 & 1/2 cups all purpose flour [330 grams]
2 tsp baking soda [9 grams]
2 tsp baking powder [9 grams]
1/2 tsp salt [3 grams]
1/2 tsp cinnamon powder [1.5 grams]
1/4 tsp nutmeg powder (optional) [1 gram]
1 & 3/4 cup fresh grated carrot [150 grams]
✔️Frosting
1 cup cream cheese [225 grams]
1/3 cup unsalted butter [75 grams]
1/4 cup icing/powdered sugar [25 grams]
Bake @ 170C or 340F for 45-60 mins. Alter time if necessary, refer to notes below.
•Since my cake pan depth size is 3 inches,
the middle part of the cake took longer time to bake than the crust. I used conventional oven with bottom heat only & no fan.
•Reduce baking time if using a shallow cake pan.
⁉️BAKING TIME MAY VARY ON THE TYPE & FUNCTION OF OVEN AND AS WELL ON THE THICKNESS / DEPTH OF THE CAKE.
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Soft & Moist Carrot Cake Recipe with Cream Cheese Frosting by Tiffin Box | Homemade Gajar ka cake
Hello lovelies,
Today's recipe is best homemade carrot cake. You will just love this incredibly moist crumb, outstanding flavor and velvety cream cheese frosting. This is truly the best carrot cake I've ever seen. Hope u will also like this recipe..
Ingredients :
All purpose flour - 1 cup
Baking Powder - 1.5 tsp
Sugar - 1/2 cup
Butter - 100 g
Egg - 3 medium
Vanilla essence - 1 tsp
For frosting :
Cream cheese - 1 cup
Soft butter - 1/2 cup
Condensed milk - 3 tblsp
Vanilla essence - 1 tsp
#carrot_cake
#gajorer_cake
#Cream_Cheese_Frosting
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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