Carrot Cake with Cream Cheese Frosting Recipe

Carrot Cake with Cream Cheese Frosting Recipe

Ingredients:

* 1 1/2 cups vegetable oil
* 2 cups sugar
* 4 eggs
* 1 tsp. salt
* 1 tsp. cinnamon
* 2 cups flour
* 2 tsp. baking soda
* 3 1/2 cups grated carrots
* 1 cup chopped walnuts

Directions:

Preheat the oven to 325 degrees Fahrenheit. Butter a 10″ tube or bundt pan.

Blend oil and sugar. Add eggs, beating well after each addition.

Sift together flour, salt, cinnamon, and baking soda. Add to the egg mixture. Stir completely.

Fold in carrots and walnuts.

Pour batter into the pan and bake about 1 hour and 15 minutes, or until a wooden skewer comes out clean when inserted into the cake. Cool, then remove from pan by inverting onto a plate.

Cream Cheese Icing Recipe

You will need:

* 8 oz. cream cheese
* 4 Tbsp. butter, melted
* 2 Tbsp. vanilla
* 1 lb. powdered sugar

Beat cream cheese until light and fluffy. Gradually add melted butter until absorbed. Add vanilla, then sugar one cup at a time, beating well after each addition.

Carrot Cake with Cream Cheese Icing Recipe

The Carrot and Bananas Cake With Cream Cheese Recipe

The Carrot and Bananas Cake With Cream Cheese Recipe

Ingredients:

• 2 cups whole wheat pastry flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon fine grain sea salt
• 3/4 cup finely chopped walnuts
• 4 ounces unsalted butter, heated until just melted
• 1/2 cup dried dates, seeded and finely chopped into a paste
• 3 ripe bananas (1 1/4 cups), mashed well
• 1 1/2 cups grated carrots (about 3 medium)
• 1/2 cup plain Greek yogurt (2% or lowfat is ok)
• 2 eggs, lightly whisked

• 6 ounces cream cheese, room temperature
• 3 tablespoons agave nectar or maple syrup (or to taste)

Directions:

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

Stir the dates into the melted butter, breaking up the dates a bit.

In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake recipe

Moist Carrot Cake Recipe

Healthy Carrot Cake Favourite Recipe

Healthy Carrot Cake Favourite Recipe


Ingredients:

• 100g/4 oz/1 cup grated/shredded carrots
• 250g/10 oz/2 1/4 cups self-raising flour
• 2 tsp ground cinnamon
• 300g/10 oz/1 1/3 cups demarara sugar
• 100g/4 oz/1 cup desiccated coconut
• 100g/4 oz/three-quarters cup sultanas
• 75g/2 oz/half cup chopped walnuts
• 2 eggs
• 1/2 tsp vanilla extract
• 100g/4 oz/half cup butter, melted
• 100ml/4 fl oz (scant half cup) vegetable oil

Makes 16 fingers

Method

* Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.
* Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.
* In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.
* Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.

For ideas on how to adapt this recipe - and any other of your favourite recipes - to reduce the fat and sugar content, see Healthy Cake Recipes.

Cool Carrot Cake Recipe

Carrot Fresh Cake Recipe

Carrot Fresh Cake Recipe

This dessert can be sprinkled with icing sugar or slathered with your favourite icing. We like mixing together icing sugar and lemon, for a fresh, Springtime drizzle.carrot-cake

Ingredients:

• 3/4 cup sucanat
• 1/4 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 1/2 tablespoons flaxmeal mixed with 2 tablespoons warm water
• 3/4 teaspoon vanilla extract
• 3/4 cup favourite gluten-free flour mix (recommend: sorghum/quinoa)
• 1/2 cup arrowroot flour
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 raisins
• 3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
• 2 1/4 cups grated carrots (about 1/2 a pound)
• 1/4 cup diced fresh pineapple

Directions:

Preheat the oven to 350 degrees F. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan and set aside.

In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Stir in raisins and walnuts. Fold in the carrots and pineapple. Mix well, but don’t over mix.

Bake for 35 to 45 minutes, or until a toothpick comes out clean.

Allow the cake to cool completely in the pans set over a wire rack.


Healthy Carrot Blend Pineapple Cake Recipe

Carrot Cake with Cream Cheese Icing Recipe

Carrot Cake with Cream Cheese Icing Recipe

INGREDIENTS :(Nutrition)

* CAKE:
* 2 cups flour
* 2 teaspoons MAGIC Baking Powder
* 1 teaspoon baking soda
* 1 tablespoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash of ground cloves
* 1/2 teaspoon salt
* 4 eggs
* 1 1/4 cups oil
* 2 cups granulated sugar
* 2 cups grated carrots
* 1 (19 ounce) can crushed pineapple, well drained
* 1/2 cup chopped walnuts or pecans
* ICING:
* 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
* 1/4 cup butter, melted
* 2 cups icing sugar
* 1 teaspoon lemon juice
* 1/2 teaspoon grated lemon peel

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DIRECTIONS:

1. Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Healthy Carrot Cake Recipe

Moist Carrot Cake Recipe

Moist Carrot Cake Recipe


INGREDIENTS:

• 3/4 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 1 cup white flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups grated carrots
• 1 1/2 cups grated peeled apples
• 1 cup raisins
• 1/2 cup walnuts

Mix together the sugar, oil and eggs until the mixture is slightly thickened. Sift the flours together with the soda, salt and cinnamon.

Add the flour mixture to the egg mixture. Add the carrots, apples, raisins and walnuts. Stir until evenly mixed.

Bake in a greased and floured pan, 9"x13"x2" or a bundt type pan or two round cake pans. Bake at 350ºF for 35-40 minutes if using the 13" long pan.

Always check for doneness by piercing the center of the cake with a toothpick. If it comes out clean, it's done. If you use the round cake pans, check for doneness about 5 minutes earlier as they are smaller and you don't want to over bake the cake.

Let the cake cool and ice with the cream cheese icing below.


Carrot Fresh Cake Recipe

Cool Carrot Cake Recipe

Cool Carrot Cake Recipe

Ingredients:

• 2 c. spelt flour or whole wheat flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 2 c. grated carrots
• 1 c. skim milk, soy milk, or rice milk
• 1 1/2 c. applesauce
• 1 c. maple syrup,
• 1/2 c. crushed walnuts

Directions:

Preheat the oven to 350F. Mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Grate the carrots and add along with the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Mix in the walnuts.

Transfer to a greased 13×9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool for 30 min and then frost with cream cheese frosting.

Serves: 12

Healthy Carrot Cake Favourite Recipe

Healthy Carrot Blend Pineapple Cake Recipe

Healthy Carrot Blend Pineapple Cake Recipe

Ingredients

* 200g porridge oats
* 200g bran flakes
* 2 egg whites
* 1/2 pint milk
* 1 tsp cinnamon
* 1 heaped tsp baking powder
* Splenda 2-3 tbs more if you want it sweeter
* 250g grated carrot
* 8oz tinned pineapple in fruit juice
* TOPPING
* 150g Philadelphia light cheese
* Juice and zest of 1 orange
* Splenda to taste


Directions

1. Blend the carrots, blend the pineapple seperately.
2. Mix the porridge oats, the bran flakes, half a pint of milk and leave to soak for ten minutes.
3. Add the pineapple and carrot and the egg whites and the splenda to taste, the cinnamon and then mix it all together.
4. Put it in a 8 inch round cake tin sprayed with fry light and bake for an hour.
5. To make the topping mix all ingredients together , reserving half the orange zest to sprinkle on top.


The Carrot and Bananas Cake With Cream Cheese Recipe

Healthy Carrot Cake Recipe

Healthy Carrot Cake Recipe

This cake tastes more indulgent than it really is. If you aren’t gluten-free, you can use spelt flour or whole wheat pastry flour instead. Chocked full of fruits and vegetables, it’s lower sugar and fat content makes it a perfect snack, brunch, or nutritious addition to your kid’s lunchbox.


Ingredients

* CAKE
* 1 3/4 cup all-purpose flour
* 1 cup whole wheat flour
* 2 tsp baking powder
* 2tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp ground nutmeg
* 1/2 tsp ground cloves
* 1/4 tsp salt
* 2 eggs
* 4 egg whites
* 1 cup packed brown sugar
* 1 cup fat free plain or vanilla yogurt
* 1/4 cup canola oil
* 2 cup grated carrots
* 1 cup drained canned crushed pineaple
* 2/3 cup raisins (optional)
* FROSTING
* 8 oz. reduced fat cream cheese, at room temperature
* 1 box (16 oz.) confectioner's sugar
* 2 tsp vanilla extract


Directions

1. CAKE

2. Preheat oven to 325º F.

3. Coat a 13x9 baking dish with cooking spray.

4. In a medium bowl, combine both flours, baking soda and powder, cinnamon, nutmeg, cloves and salt. Mix well.

5. In a large bowl, combine eggs and egg whits.

6. Using an electric mixer, beat on medium speed until foamy.

7. Add the brown sugar. Beat for 3 minutes.

8. Add the yogurt and the oil. Beat until creamy

9. On low speed, beat the flour mixture into the egg mixture until combined.

10. Fold in the carrots, pineapple, and raisins if desired.

11. Spoon into the prepared baking dish and bake for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

12. Let the cake cool completely in the pan on a wire rack.

13. FROSTING

14. In a large bowl, combine the cream cheese, sugar, and vanilla extract. Stir until smooth.

15. Spread over the cooled cake.

Carrot Cake with Cream Cheese Frosting Recipe