Overloaded Carrot Cake with Orange Cream Cheese Frosting Recipe
Every bite of our Overloaded Carrot Cake with Orange Cream Cheese Frosting is melt-in-your-mouth delicious. This extremely moist carrot cake is overloaded with fresh shredded carrots, sweet pineapple, coconut, crunch pecans with a generous slather of orange cream cheese frosting. This cake is worthy of any celebration and perfect for your Easter celebration. This recipe can be used for a 3-tier round cake or 9x13 sheet cake.
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How To Prepare Carrot Cake Icing
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Caramel Carrot Cake Recipe
Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce.
#carrotcake #caramelcarrotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-16 servings
Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
For Decoration
remaining caramel sauce (160g)
pecans
1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
9. Remove the pan from the heat and add the cream. It will bubble a little bit.
10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.
15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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Spiced Carrot Cake with Orange Cream Cheese Glaze
#carrotcake #holidaybaking #creamcheese
Hey! This is my Spiced Carrot Cake recipe that you have to try!
For Plant Based Alternative:
-use flax egg (2 tbsp flax meal & 1 tbsp water) to replace egg
-vegan butter
-vegan cream cheese
-non dairy milk
Ingredients:
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
pinch of salt
3 eggs
1 cup brown sugar
1/4 cup maple syrup
1/2 cup coconut oil
1 tsp vanilla paste (or extract)
1 orange
1/2 cup raisins
1/2 cup walnuts
2 cups shredded carrot
Spices (pinch of):
cardamom
cinnamon
nutmeg
allspice
Glaze:
1 stick softened butter
8 oz. cream cheese packet
1 cup powdered sugar (1/2 cup extra depending on how sweet you want it)
1 orange
1 tsp vanilla paste
2 or 3 tbsp milk
-Preheat oven to 350F. Combine eggs and brown sugar first. Then, add your coconut oil, maple syrup & vanilla paste. In a separate bowl, add your dry ingredients; flour, baking soda, baking powder, salt & spices. Incorporate your dry to your wet ingredients in increments (helps to combine well).
-Then, add your carrot, zest & juice of orange, raisins, and walnuts. Scrape your bowl to make sure everything is mixed. Oil your cake pan (sides too) and place your parchment paper on bottom of pan. Pour your batter in, tap on surface to eliminate air bubbles and bake for 45-50 mins, or when toothpick runs clean.
-While cake is baking, start your glaze. Add softened butter to mixer, followed by cream cheese. You want to add your powdered sugar in increments. Add juice and zest of orange, vanilla paste, and sugar. Combine well, as you scrape the sides of the bowl. Add your milk slowly by the tbsp to the consistency you desire (I used 2 tbsp) & the rest of your powdered sugar. Make sure to taste as you go before dumping all the sugar in, as some may like it sweeter than others vice versa. Transfer glaze to container & chill for 15-30 mins.
-Let your cake cool for 30 mins-1 hour, if you can. A warm cake will separate your glaze! Once cooled, drizzle your glaze on top of cake, letting it run down the sides. Decorate to your liking by adding nuts, cinnamon, shredded carrot, etc. I just used pecans cuz why not!? Enjoy!
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Cream Cheese Stuffed Carrot Cake with Orange Glaze - Lynn's Recipes
Lynn demonstrates how to make an elegant version of Carrot Cake, Cream Cheese Stuffed Carrot Cake with Orange Glaze. This would be perfect to serve anytime for dessert, but would be especially nice at a dinner party. Adapted from carlsbadcravings.com.
Cake:
2-1/2 cups peeled and grated carrots
Dry Ingredients:
2 cups all purpose flour
1-1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
Wet Ingredients:
4 large eggs
3/4 cup vegetable oil
1/2 cup vanilla Greek yogurt (full fat)
1 teaspoon vanilla extract
2 teaspoons orange extract
Cream Cheese Filling:
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 Tablespoons all purpose flour
Orange Cream Cheese Glaze:
4 oz. cream cheese, softened
2 Tablespoons butter, softened
2 Tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar
Optional Garnishes:
Roasted pecans, roughly chopped
Orange zest
Preheat oven to 350°. Butter and flour a 10 bundt cake pan (or use nonstick-spray with flour in it. Set aside.
Cream Cheese Filling:
Beat cream cheese and sugar until light and creamy. Beat in remaining filling ingredients until smooth. Set aside.
In a large bowl, mix all of the dry ingredients together. In a separate bowl gently whisk eggs then stir in remaining wet ingredients, just until combined. Don't over mix.
Stir wet ingredients into dry ingredients just until moistened, then stir in carrots until evenly combined.
Spoon 3 cups of the batter into the prepared Bundt cake pan. Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan. Top with the remaining batter.
Bake at 350° for 45 minutes, cover with foil then reduce heat to 325° and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the orange cream cheese glaze using an electric mixer, cream together all of the glaze ingredients, except the powdered sugar, on medium speed for 1-2 minutes or until completely smooth.
Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5-10 minutes before using.
When the cake has cooled, drizzle glaze over the cake. Garnish as desired.
Store in the refrigerator for up to 7 days.
*Kitchen Aid Hand Held Mixer -
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Lynn's Recipes | July 2015
lynnsrecipes.com