Best 4 Carrot Walnut Bundt Cake With Lemon Cream Cheese Icing Recipes

CARROT BUNDT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
• Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
• Preheat oven to 350 degrees.
• Place oven rack in the center of the oven.
• Generously coat bundt cake pan with butter; set aside.
• In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
• In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
• Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
• Slowly add oil in a steady stream, add vanilla.
• Add flour mixture 1 cup at a time mixing with each addition until moist.
• Hand stir in the carrots, raisins, and nuts.
• Pour batter into prepared bundt cake pan.
• Bake 25-30 minutes or until a toothpick inserted in center removes clean.
• Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
• Cream Cheese Frosting:
• Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
• Add milk one tablespoon at a time until reaches a pourable but thick consistency.
• Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
• (Frosting will set firm in approx 20 minutes)
• Slice and Enjoy!

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
• For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.