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How To make 14 Carat Cake with Vanilla Cream Cheese Frosting
2 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 t Salt
2 ts Ground cinnamon
4 Eggs
2 c Sugar
1 1/2 c Oil
2 c Grated raw carrots
8 1/2 oz Canned crushed pineapple
- drained 1/2 c Chopped nuts
VANILLA CREAM CHEESE FROSTIN:
1/2 c Butter or margarine
8 oz Cream cheese softened
1 t Vanilla
1 lb Powdered sugar :
sifted
Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
How To make 14 Carat Cake with Vanilla Cream Cheese Frosting's Videos
Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
Recipe:
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Classic Carrot Cake with Cream Cheese Frosting
Hello everyone! Today I made a delicious carrot cake with vanilla cream cheese frosting in honor of the Fall season. I hope you enjoy this video, and please subscribe for more videos!
Best Carrot Cake with Cream Cheese Frosting | Moist Carrot Cake Recipe #carrotcake
The Best Carrot Cake Recipe with Walnuts and Cream Cheese Frosting.
Tip: It's best to store the cake in an airtight container or cake tin or cover with plastic wrap to prevent the cake from drying out then store in the fridge for up to 7 days. The cake will stay fresh for 7 days when properly covered and stored in the fridge.
#carrotcake
#creamcheesefrosting
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#carrotcakerecipe
CARROT CAKE RECIPE
Dry Ingredients:
2.5 cup all purpose flour
1 tsp all spice powder
1.5 tsp cinnamon powder
1.5 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Wet Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup canola oil
3 eggs
1 cup buttermilk
2 tbsps vinegar
2 tsp vanilla extract
1 cup crushed walnuts
1/4-1/2 cup raisins
2 pcs medium carrots, grated/shredded
Frosting:
1/2 cup unsalted butter, softened at room temp
2 packs creamcheese, softened at room temp
3 tbsps milk
2-4 cups powdered sugar
Add 1 tsp vanilla as desired
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make a tiny carrot cake…that you can eat all by yourself
i did give myself a high five when i came up with this mini carrot cake. the cake itself is so flavourful thanks to the addition of orange, it's vibrant, and it's on the denser side of the cakes i've done so far but still incredibly soft. then the frosting, with the lightness of whipped cream and unique flavours the brown sugar and nutmeg adds to the cream cheese, it pairs SO well with the carrot cake. but the decoration. like come on. there's not too much one can do with fresh carrots in the cake decorating realm so guess what, i candied it. these candied carrots created the most delightful floral design on this single serving carrot cake, perfect as an Easter dessert and Spring baking.
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INGREDIENTS
Cake batter:
1 large egg
40 g (3 tbsp) light brown sugar
45 g (1/4 cup) flavourless oil
1 tbsp orange zest
2 tbsp (25 g) orange juice
80 g (1 small) shredded carrot
10 g (2 tbsp) chopped pecan
80 g (2/3 cup) all purpose flour
1 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
Pinch of salt
Frosting:
50 g (1/4 cup) cream cheese
25g (2 tbsp) light brown sugar
Pinch of ground nutmeg
75 g (1/3 cup) whipping cream
Candied carrots:
45 g (1/4 cup) white sugar
80 g (1/4 cup) water
Thinly sliced carrot
Roasted pumpkin seeds for decor
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食材
蛋糕面糊:
1个 大号鸡蛋
40 克(3 汤匙)红糖
45 克(1/4 杯)无味食用油
1 汤匙 橙皮屑
2 汤匙(25 克)橙汁
80 克(1 小根)切碎的胡萝卜
10 克(2 汤匙)切碎的山核桃
80 克(2/3 杯)中筋面粉
1 汤匙 玉米淀粉
1/4 茶匙 泡打粉
1/4 茶匙 小苏打
1/4 茶匙 肉桂粉
少许 盐
奶油霜:
50 克(1/4 杯)奶油奶酪
25 克(2 汤匙)红糖
少许 豆蔻粉
75 克(1/3 杯)淡奶油
胡萝卜脯:
45 克(1/4 杯)白糖
80 克(1/4 杯)水
切成薄片的胡萝卜
装饰用烤南瓜子
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How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
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???? Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!!
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Carrot cake with cream cheese frosting
ingredients for the cake
4 eggs
2 cups of sugar
1 1/2 cups of vegetable oil
2 teaspoons of vanilla
2 1/2 cups of all purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
4 teaspoons of ground cinnamon
3 1/2 cups of finely shredded carrots
i used half sheet pan for this video which is 13 x 18 inch pan..
ingredients for the cream cheese icing ..
680 g of cream cheese at room temperature
115 g of butter softened at room temperature
240 g icing sugar
2 teaspoons of vanilla
walnuts to top the cake (optional)
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Nordic Carrot Cake with Cream Cheese Frosting
This deliciously moist and soft carrot cake is very popular in Denmark. The wonderful flavour is enhanced by the addition of a sweet cream cheese frosting. This is perfect either as a snack or even as a dessert.
Chapters/Time Codes:
0:00 Introduction
1:11 Preheat the oven
1:23 Ingredients
3:52 Make the cake batter
7:49 Fill the pan and bake
8:59 Make the frosting
12:26 Top the cake
14:08 Taste Test
Recipe:
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