CARROT CAKE WITH PHILLY CREAM CHEESE ICING
Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 2h
Yield 18
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g
MINI CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING
Use your panini-maker to create individual-sized, sweet-tooth-satisfying mini carrot cakes with maple-cream cheese frosting.
Categories Dessert
Time 1h40m
Yield 1
Number Of Ingredients 19
Steps:
- Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
- In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
- Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
- Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
- Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.
Nutrition Facts : ServingSize 1 Serving
CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Provided by Bobby Flay
Time 1h
Yield About 14 pancakes
Number Of Ingredients 18
Steps:
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
- To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
Categories Cake Dessert Bake Cream Cheese Carrot Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- For icing:
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
- Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
BEST CARROT CAKE WITH CREAM CHEESE FROSTING
This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.
Provided by HocoRuco
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- First prepare the cake.
- Preheat oven to 350 degrees.
- Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
- Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
- Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
- Allow cake to cool and prepare cream cheese frosting.
- In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
- Cover cooled cake with frosting, slice and serve.
- You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.
Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4
MAPLE CARROT CUPCAKES
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT CAKE WITH CREAM CHEESE FROSTING
This carrot cake is moist and scrumptious all by its wonderful self. But it's even more scrumptious with maple cream cheese frosting!
Provided by My Food and Family
Categories Cakes
Time 1h45m
Yield Makes 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6564 g, Sugar 0 g, Protein 2 g
MAPLE CREAM CHEESE FROSTING RECIPE
Recipe for Maple Cream Cheese Frosting made without the use of refined sugars. Instead, this frosting is sweetened with maple syrup. Perfect for cupcakes, cakes, and cinnamon rolls.
Provided by Aysegul Sanford
Categories Dessert
Time 14m
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
- Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
- If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.
Nutrition Facts : Calories 149 kcal, Sugar 3 g, Sodium 178 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 5 g, Protein 2 g, Cholesterol 43 mg, ServingSize 1 serving
CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING
This is the best carrot cake ever. Is so moist and full of flavour. Is a must to try it with the maple cream cheese frosting. Is a must try carrot cake! http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/ Makes 24 cupcakes (or one two-layer cake)
Provided by tsl_janice
Categories Dessert
Time 14m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
- To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
- To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
Nutrition Facts : Calories 368.4, Fat 22.6, SaturatedFat 7.2, Cholesterol 62, Sodium 287, Carbohydrate 39.4, Fiber 0.9, Sugar 29.9, Protein 3.5
MAPLE CREAM CHEESE FROSTING
This irresistibly light and creamy maple cream cheese frosting is made with only 2 ingredients and comes together in minutes! You can use it on any of your favorite cakes or cupcakes (see the Notes below). It's important that the cream cheese is completely softened when making this frosting. Also, be sure to add the maple syrup very slowly-start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don't worry, it will still taste great). You can cut this recipe in half for a smaller batch.
Provided by Nicki Sizemore
Categories Dessert
Time 5m
Number Of Ingredients 2
Steps:
- Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed.
OLD-FASHIONED CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
Categories Cake Mixer Ginger Dessert Bake Walnut Carrot Birthday Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
- Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.
CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour them. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them. To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. For the Frosting - In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect. To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting. For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don't do that too?
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CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING | EASY ...
From itsyummi.com
5/5 (3)Total Time 28 minsCategory DessertCalories 242 per serving
- In the large bowl of a stand mixer that’s been fitted with a paddle attachment, or using an electric hand mixer, beat the eggs for 2 minutes, until light and frothy. Add in sugar, oil, yogurt, and vanilla extract and mix until combined.
CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING - CARNALDISH
From carnaldish.com
Reviews 1Estimated Reading Time 6 minsServings 12Total Time 1 hr 20 mins
- Preheat your oven to 325°. Butter three 8-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans, knocking out as much excess flour as possible.
- Spread the pecans on a baking sheet and toast for 8-10 minutes, until fragrant. Cool and finely chop.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt. In a small bowl, whisk the oil, buttermilk, maple extract, and vanilla. In a large bowl, using an electric mixer or stand-mixer, beat the eggs and sugar at high speed until pale, about 5 minutes. Beat in the liquid ingredients, mixing thoroughly. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 30 to 40 minutes, or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely. You can pop them in the fridge or freezer if you’re in a hurry.
- In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, maple extract, maple syrup, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes. For even coverage, put about 3 cups of the frosting into a large piping bag. Otherwise, just plop the frosting onto the cake as you wish. You should have plenty of frosting leftover to frost the outside and top of the cake.
CARROT CAKE WITH CREAM CHEESE MAPLE PECAN FROSTING - THE ...
From thefoodcharlatan.com
4.6/5 (8)Total Time 50 minsCategory DessertCalories 1020 per serving
- Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan.
- Then generously spray the paper and the sides of the pans with nonstick spray.In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.Add dry ingredients to the wet ingredients and stir until combined.Use a box grater to shred the carrots.
- It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.Fold in the carrots and pecans.Pour the batter into the prepared pans, do your best to distribute evenly.
- If you have a kitchen scale you can weigh them.Bake at 325 for 38-40 minutes or until a toothpick comes out clean.Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks.
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING (HEALTHY ...
From happyhealthymama.com
3.9/5 (7)Total Time 45 minsServings 12Calories 193 per serving
- Preheat the oven to 350 degrees. Line muffin tins with paper liners and spray with non-stick cooking spray or use silicone muffin molds *
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla. Stir in the pineapple and carrots.
CARROT CAKE WITH MAPLE CREAM CHEESE ICING - SOBEYS INC.
From sobeys.com
3.4/5 (11)Total Time 1 hr 55 minsServings 24Calories 170 per serving
- Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.
- Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.
- Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in baking pan set on wire rack.
- Meanwhile, beat cream cheese with hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on cooled cake. Refrigerate at least 1 hr. before serving.
CARROT CAKE WITH MAPLE-CREAM CHEESE FROSTING - SMITTEN …
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CARROT CAKE WITH MAPLE CREAM CHEESE ICING | CANADIAN …
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BEST MOIST CARROT CAKE WITH CREAM CHEESE FROSTING ...
From scientificallysweet.com
5/5 (5)Servings 10
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease the sides.
- For the cake batter, combine flour, baking powder, baking soda, salt and spices in a medium bowl and whisk to blend evenly.
- Combine grated carrots, both sugars and eggs in a large bowl and beat with an electric hand mixer on medium speed until combined. Add oil, yogurt and maple syrup and beat until evenly blended. Add half of the flour mixture and mix on low until just combined. Add remaining dry ingredients and mix on low until just combined. Do not over-mix. Add walnuts and raising and fold them in until the batter is evenly blended (if desired).
- Divide batter evenly between prepared pans and bake for 28-32 minutes until golden and a skewer inserted into the center comes out clean. Transfer pans to a wire rack to cool for 15 minutes, then run a knife around the edges to loosen and invert the cakes onto the rack to cool completely.
CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (4)Total Time 50 minsCategory Baking RecipesCalories 397 per serving
- For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them.
- For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.
- If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely.
GLUTEN FREE CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING ...
From gffmag.com
Estimated Reading Time 2 mins
- Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square baking pan with 2 crisscrossing pieces of parchment paper, leaving an overhang on each side. (Alternatively, grease the pan with 1 teaspoon softened unsalted butter.)
- Make the cake: In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. Place a medium-mesh strainer over the bowl and add the oat flour, sweet rice flour, millet flour, tapioca flour, baking powder, baking soda, salt, cinnamon, and ginger to the strainer. Sift the dry ingredients into the wet ingredients, stirring until combined. Stir in the walnuts.
- Scrape the batter into the prepared pan and smooth into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving board to cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and powdered sugar and mix on medium speed until smooth, 2 to 3 minutes. Add the maple syrup, lemon juice, and salt and mix on medium-high speed until light and fluffy, 2 to 3 minutes longer.
GLUTEN FREE CARROT CAKE MUFFINS RECIPE WITH MAPLE CREAM ...
From fromscratchfast.com
5/5 (2)Category Breakfast, DessertCuisine AmericanTotal Time 55 mins
- Preheat the oven to 350˚F. Grease 11 muffin cups generously with coconut oil or cooking spray.
- Place the carrots in the Vitamix or food processor. If using the Vitamix, turn the machine on and gradually increase to medium speed (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped (it will only take a few seconds). If using the food processor, pulse the carrots until very finely chopped. Transfer to a bowl.
- Place the container back on the base (no need to wash it—it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, coconut oil, milk, lemon juice, ginger and vanilla. Blend until smooth.
MAPLE CARAMEL CARROT CAKE - LIV FOR CAKE
From livforcake.com
4.9/5 (14)Calories 619 per servingTotal Time 2 hrs 55 mins
- Place maple syrup in a medium saucepan and bring to a boil over med-high heat. Do not stir at any point.
- Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).
- Trim cake layers if needed. Place one layer of cake on a cake stand or serving plate. Drizzle with 2 Tbsp pure maple syrup. Top with 1 cup of cream cheese frosting and half of the caramel.**
THE BEST CARROT CAKE - SWEETEST MENU
From sweetestmenu.com
5/5 (46)Category Cake
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch cake tins with parchment or baking paper.
- In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
- Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
CARROT CAKE LOAF WITH MAPLE CREAM CHEESE FROSTING - CLOUDY ...
From cloudykitchen.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Baking
- Preheat the oven to 350°f / 180°c. Grease and line a 1 lb (8"x4") loaf pan with a piece of parchment paper that extends over the sides.
- In a medium bowl using a spatula or electric mixer, combine together the cream cheese, powdered sugar, vanilla, and salt until smooth and incorporated.
CARROT CAKE WITH MAPLE CREAM CHEESE ICING - FOODLAND
From foodland.ca
3.4/5 (11)Total Time 2 hrsServings 24Calories 170 per serving
- Preheat oven to 350°F (180°C). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In separate bowl, use an electric hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended. Stir egg mixture into flour mixture just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3 L) baking pan. Smooth top of batter.
- Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Leaving cake in pan, cool completely on wire rack.
- Meanwhile, beat cream cheese until light and fluffy. Beat in butter until thoroughly blended. Beat in icing sugar and maple syrup until smooth. Spread icing on cooled cake. Chill at least 1 hr. before serving.
VEGAN CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING
From deliciouseveryday.com
Ratings 5Calories 589 per servingCategory Dessert
- Combine all cake ingredients into a large mixing bowl or the bowl of a stand mixer. Mix until well combined into a thick batter.
- Note: If your batter seems too dry, you can add a bit of water or dairy-free milk to loosen it up. This is due to the varying moisture levels found in carrots.
MAPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING ...
From tatyanaseverydayfood.com
5/5 (1)Calories 386 per servingCategory Dessert
- Preheat the oven to 350F/177C and line 24 cupcake tins with paper liners, or spray the tins with a non-stick baking spray.
- In a large mixing bowl, combine the buttermilk, cooking oil, eggs, maple syrup and vanilla. Beat for 3 to 4 minutes on medium speed until the eggs are well beaten and the mixture is smooth.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Stir the ingredients together, then sift them into the wet ingredients. Mix for about 1 minute on medium speed, just until the flour is incorporated.
- Last, fold in the diced pecans, drained crushed pineapple and grated carrots. Use a scoop or a spoon to drop the batter into the prepared cupcake pans, filling each tin about two-thirds of the way full.
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