Best 2 Carrot Cake With Philly Cream Cheese Icing Recipes
Indulge in the delectable Carrot Cake with Philly Cream Cheese Icing, a classic dessert that combines moist carrot cake with a luscious cream cheese frosting. This recipe offers a step-by-step guide to crafting this delightful treat, ensuring a perfect balance of flavors and textures.
The carrot cake is made with a combination of all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Freshly grated carrots add moisture and sweetness, while crushed pineapple provides a tangy twist. Chopped walnuts add a delightful crunch, and the batter is finished with beaten eggs and vegetable oil for richness.
The Philly cream cheese icing is the perfect complement to the carrot cake. Made with cream cheese, butter, confectioners' sugar, and vanilla extract, this frosting is smooth, creamy, and perfectly sweet.
This recipe also includes instructions for making a simple carrot cake glaze, a luscious orange glaze that adds a glossy sheen and extra sweetness to the cake.
Whether you're a seasoned baker or a novice in the kitchen, this recipe provides all the necessary guidance to create a stunning Carrot Cake with Philly Cream Cheese Icing that will impress your family and friends.
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
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- For a moist and flavorful carrot cake, use freshly grated carrots. Grating the carrots yourself will give you more control over the texture and size of the pieces.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, making the cake tough.
- Use a light hand when mixing the cream cheese frosting. Overmixing can cause the frosting to become stiff and grainy.
- If you don't have a springform pan, you can use two 9-inch round cake pans. Just bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- Store the carrot cake in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Carrot cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delicious cream cheese frosting. With a few simple tips, you can make a carrot cake that is sure to impress your friends and family.
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