Cakes & Cupcakes, Frostings & Toppings

Carrot Cake with Cream Cheese Icing

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Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

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Ingredients

  • 2 C. all-purpose flour
  • 2 C. sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 C. Crisco® Vegetable Oil
  • 4 eggs, beaten
  • 3 C. finely shredded carrots
  • Cream Cheese Frosting:
  • 6 oz cream cheese
  • 1/2 C. butter or margarine, softened
  • 2 tsp. Spice Islands® Vanilla Extract
  • 5 C. powdered sugar

Directions

    1. Preheat oven to 350°F. Grease and lightly flour two 9×1 1/2-inch round baking pans, OR one 9×13-inch baking pan. Set pans aside.
    2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and cinnamon. Add oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or until combined. Stir in carrots. Spread batter in the prepared pans.
    3. Bake for 30-35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with Cream Cheese Frosting. Store in the refrigerator.

Cream Cheese Frosting:

    1. In a large mixing bowl, using an electric mixer on medium to high speed, beat cream cheese, margarine or butter, and vanilla extract until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency.

Carrot Cake with Pineapple:

    1. Prepare as above, except stir in one 8 1/4-ounce can undrained crushed pineapple and 1/2 C. coconut with the shredded carrots. Bake about 40 minutes.

Carrot Cake with Raisins and Nuts:

  1. Prepare as above, except stir in 1/2 C. raisins and 1/2 C. chopped walnuts with the shredded carrots.

Carrot Cake with Cream Cheese Icing

rpic_20170418155624_lg

Prep Time: 30 Minutes

Total Time: 1 Hour 10 Minutes

Ingredients

  • 2 C. all-purpose flour
  • 2 C. sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 C. Crisco® Vegetable Oil
  • 4 eggs, beaten
  • 3 C. finely shredded carrots
  • Cream Cheese Frosting:
  • 6 oz cream cheese
  • 1/2 C. butter or margarine, softened
  • 2 tsp. Spice Islands® Vanilla Extract
  • 5 C. powdered sugar

Directions

    1. Preheat oven to 350°F. Grease and lightly flour two 9×1 1/2-inch round baking pans, OR one 9×13-inch baking pan. Set pans aside.
    2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and cinnamon. Add oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or until combined. Stir in carrots. Spread batter in the prepared pans.
    3. Bake for 30-35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on racks for 10 minutes. Remove cakes from pans; completely cool on racks. Frost with Cream Cheese Frosting. Store in the refrigerator.

Cream Cheese Frosting:

    1. In a large mixing bowl, using an electric mixer on medium to high speed, beat cream cheese, margarine or butter, and vanilla extract until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency.

Carrot Cake with Pineapple:

    1. Prepare as above, except stir in one 8 1/4-ounce can undrained crushed pineapple and 1/2 C. coconut with the shredded carrots. Bake about 40 minutes.

Carrot Cake with Raisins and Nuts:

  1. Prepare as above, except stir in 1/2 C. raisins and 1/2 C. chopped walnuts with the shredded carrots.

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