Does anyone have a good recipe for carrot cake from scratch, and cream cheese frosting that's not sickly sweet

Answer 1

KRISPY's CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

Answer 2

CARROT RAISIN CAKE WITH IRISH CREAM FROSTING
2 1/2 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
4 large eggs
2 1/2 cups finely grated carrot
1/2 cup raisins
2 teaspoons freshly grated orange zest
1/4 cup fresh orange juice

For the frosting
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups confectioners' sugar
1/2 teaspoon salt
1/4 cup Irish cream liqueur or heavy cream

confectioners' sugar for sifting over the cake

In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.

Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.

Make the frosting:
In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

Answer 3

Carrot cake is my interest. If I have been stranded on a barren area Island and can desire to purely have one nutrients it would be carrot cake...there is wholesome in there someplace :) So..I even have made dozens and dozens of carrot cakes and this one is the winner. I shop the recipe in my e book and have copies for while human beings ask - and that they do. a million pound grated carrots - Grate a million/2 course and a million/2 positive 4 extra effective super eggs, at room temperature a million a million/2 cups sugar a million a million/4 cup cooking oil a million cup bitter cream 2/3 cups firmly packed brown sugar 2 teaspoons organic vanilla 2 3/4 cup all-objective flour a million a million/2 teaspoons baking powder a million teaspoon baking soda a million teaspoon floor cinnamon a million/4 teaspoon floor ginger a million/2 teaspoon salt a million/4 teaspoon floor cloves a million/4 teaspoon freshly floor nutmeg a million a million/4 cups very finely minced toasted walnuts or pecans a million cup raisins (or cherries) combination all of it at the same time and use 3 8? cake pans with parchment and oil. Preheat oven to 350 ranges. Bake 35 to 40 5 minutes. Cake is carried out while toothpick inserted comes out sparkling. enable cake to take a seat back and unfold with frosting. Cream Cheese Frosting 12 oz. cream cheese, softened a million/2 cup Mascarpone ( this provides the icing a fluffier lighter texture and soften on your mouth smoothness) 2 teaspoons organic vanilla a million/4 teaspoon lemon extract (elective) 2 a million/2 cups confectioners’ sugar combination all components at the same time do no longer consume all of it that's for the cake!

Answer 4

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 c. finely shredded carrots
1 c oil
4 eggs

Grease and lightly flour a 9x13x2 " cake pan. In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with an electric mixer until combined. Beat on Med speed for 2 min. Turn into pan. Bake in a 325 degree oven for 50 to 60 min. Cool on a wire rack. Serves 12 to 15 people.

Cream Cheese Frosting

1 3 oz. pkg cream cheese, softened
1/4 c butter
1 tsp vanilla
2 c. powdered sugar

In a mixer bowl, beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake. sprinkle with chopped nuts, if desired.

Answer 5

CARROT CAKE WITH COCONUT CREAM CHEESE
ICING

The Cake:

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.

Bake for 1 hour or until done. Completely cool cakes before frosting.


The Frosting:

1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.

Answer 6

Here is a good one! If you still find the frosting too sweet, then add less sugar & more cream cheese. Enjoy!

CARROT CAKE WITH CREAM CHEESE FROSTING

4 eggs
1 1/4 c. vegetable oil
2 c. sugar
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 c. carrots, grated
1 c. pecans, chopped
1/2 c. butter, softened
8oz cream cheese, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
1 c. pecans, chopped

Preheat oven to 350 degrees F. Grease & flour a 9x13” pan. In a large bowl, beat together eggs, oil, white sugar & 2 tsp. vanilla. Mix in flour, baking soda, baking powder, salt & cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack & cool completely.

FROSTING: In a medium bowl, combine butter, cream cheese, confectioners' sugar & 1 tsp. vanilla. Beat until the mixture is smooth & creamy. Stir in chopped pecans. Frost the cooled cake.

Answer 7

Carrot Cake

2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
Mix above 5 items together

2 cups sugar
1 ½ cups vegetable oil
4 eggs

Mix above 3 items in separate bowl. Mix with first mixture. Then add the following:

2 cups chopped walnuts
2 cups grated carrots
8 ounces crushed pineapple (with juice)

350º for 40 – 45 minutes. Place cake in the center of the oven.

Frosting for Carrot Cake
3 ounces soft butter
1/3 pound cream cheese softened
3/4 teaspoons vanilla
3/4 pounds powdered sugar
Cream first two ingredients in mixer. Add vanilla and sugar.