cream cheese frosting for carrot cake

Hi, I’ve never made carrot cake before and I’m planning on making this today for my boyfriends birthday tomorrow. I’m glad you loved it so much too, Von! Sorry. I don’t care for carrot cake, but I’m obsessed with this cake! Thanks for your tips! I am so happy you loved this one (and my Banana Blueberry!) I’ve had others tell me they’ve added raisins, and the cake turns out beautifully. Have a wonderful Mothers Day Oh my. Can’t wait to try this! I just made the cake today & because I added the carrots last, I thought the same about the texture, but I just kept following the instructions (the electric beaters were useful for a thick batter) & it turned out beautifully. Yes, that’s totally fine! I’ve never had a problem with them adding too much moisture to recipes when I soak them for muffins, so I think you’d be alright. After I stumbled across your recipe, saw the little ingredients required and how easy it was to assemble, I took up the challenge. lol, Hi, very interested in making your carrot cake for a weekend function (3 days time). Preheat the oven to 325 degrees F, mist three 6-inch diameter cake pans* with non-stick spray, and line with circles cut from parchment. Thank u for sharing amazing recipe ….I cooked for my day care kids …n they just loved it !!! So I’ve made this cake for an afternoon tea which I thought was for tomorrow… turns out it’s in three days. To me, it just makes them easier/less crumb-y to frost. I rotated racks in the oven at 20mins. Gradually add icing sugar 1/2 cup at a time, and beat until smooth and creamy. You’re welcome! This would be PERFECT on that bundt idea I mentioned above…. Absolutely scrumptious! (They typically are 8 oz. It tastes home-y, old-fashioned, and slightly sweet, with just the right balance of cinnamon spice. The cake just came out of the oven, the layers seem perfect! I do have one question: If I made cupcakes out of your crazy carrot cake recipe, how long would I bake them for & at what temperature? *Can also be made in two 8-inch diameter cake pans, two 9-inch diameter cake pans, one 9x13 rectangular baking dish, or DOUBLE the recipe to make it in a 10- cup bundt pan. I know this comment is very very late and idk if you’re gonna see it, but this is literally the best carrot cake I’ve ever tried in my life! Lovely and moist. That would work fine. Scrape the bottom and sides of the bowl with a silicone spatula, then add about half the powdered sugar. I’ve never tried, Mary, but I think you should. Enjoy! It’s updated now I hope you like it! I don’t know, it was just never a go-to recipe for me… until I had it at my sister-in-law’s wedding a few years ago. I finally baked the cake & you’re right it’s fantastic!! You say to use 3 oz. IT WAS GREAT! I want to ask you could you maybe just once give me the measures. It was perfect! I made this cake and another carrot cake for a wcake tasting and this cake got the majority of the vote so I will be making this for my friend’s wedding on February 9th. In the recipe, I have that noted as 3oz. How much do I need to change the recipe so that it is thick enough to use to decorate cupcakes for a wedding . If you’re looking for more of a glaze (as opposed to frosting), just add a few tablespoons of milk, until you have a pour-able consistency. Will the recipe as stated work for this plan? It was probably an additional 20g of flour. So glad you liked it Thanks so much for your tips! I would probably make it the day before if possible, but sometimes ours lasts for a couple of days, and it’s amazing, right to the last bite. Then I tasted it once, and ever since that day I’ve been eating it. So I want to make a 2-tier cake. Not sure what made me check it but was so glad I did! There is no buttermilk. I made one last weekend and I’m making another this weekend for Easter too! Will this work? hello. And I’m glad you loved it too! It makes for a more dense cake, but it’s nice. This carrot cake recipe is based on these Mini Brown Sugar Pound Cakes I shared back in December. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Regarding the baking, I would wrap the chilled cake layers in plastic wrap and freeze them — thaw before frosting. (half a brick), but half a brick of cream cheese would actually be 4 oz. I used light brown sugar instead of dark and fractionated coconut oil as my oil because that’s what I had on hand. Hi Liv, I love the look of a taller cake! To me, carrot cake with cream cheese frosting is the ultimate. Thanks so much for the wonderful review, Zenobia! I’ve never made this recipe as cupcakes! Mix in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. You might want to separate the ingredients for the cake and the ingredients for the icing as I accidentally combined all of the together in my cake. I would google “carrot cake with walnuts and raisins”, and see what the recommended amount is in the recipes that pop up. Sounds great, I’m thinking about making it in a heart shaped tin for my hubby…think it would be less cooking time :/. i gave up half way through the comments greased the cake pan and wholly molly the batter had changed into a cake batter in the time it took me to do the above. lease? I don’t know why it would turn out so thick, Samantha, but I’m making it later this afternoon for our Mother’s Day dessert tomorrow, so I’ll pay attention when I’m mixing things to see if I can figure out what might have caused it to turn out like that for you. I just added some grated carrots, crushed pineapple, nuts, and spices. <3, Hi Abby! Ha! You’re so welcome! I doubled the icing recipe (except sugar) and added 1 tsp. Your recipe sounds amazing. Congratulations, Sam! 3 oz cream cheese (half a brick) 1/4 cup butter; 1 tsp vanilla; 2 cups icing sugar (confectioner’s sugar) Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt. I made the batter and made sure it was exact measurements. I’m so glad everyone there loves it too, Lois! I haven’t done it with this recipe, but I’ve done it with other cake recipes, Brittany. I’m glad you loved this recipe too! And a I totally doubled the icing…, Hi ..I have made this cake a couple of times …I cut the sugar to 1 cup of sugar ..it come out so good..and I use a frosting that only call for 1 cup of power sugar. If I weigh the batter and divide it, would I still need to save some for cupcakes? amzn_assoc_ad_mode = "manual"; Is it a must or can one use any type or just one type of sugar? 2 tiers. Banana Chocolate Chip Cake with Peanut Butter Frosting, Cranberry Orange Cake with Cream Cheese Frosting, https://www.kingarthurflour.com/learn/high-altitude-baking.html, https://www.wikihow.com/Substitute-Baking-Soda, Tiramisu Cake With Mascarpone Buttercream, Chocolate Chip Cake With Whipped Chocolate Buttercream. They also freeze well, defrost super quickly. Thank you for your glowing review! I swear, it is the world’s best carrot cake. And here we go, today…you post it. I’ll be testing out all your other recipes posted here from now on. Thanks. Butter cream is not overly sweet and I could still taste the cream cheese. It goes great on Carrot Cake, Red Velvet Cake, and just about any other flavor cake or cupcake you can imagine. My husband could not get over how delicious this was. Hopefully it will firm up in the fridge, and you can beat it again. I have made this cake before, and loved it I was curious if it was possible to halve the recipe? When I tried the dark brown sugar version, I knew instantly that it would be delicious as a base for carrot cake! I’ve even made it as just muffins (without the icing) as a good afternoon snack when out and about. Get the full recipe, including measurements, for my Best-Ever Cream Cheese Frosting. I was wondering if it’s possible to freeze the cake with the frosting so I can enjoy is throughout the next couple of weeks. I think you’ll agree – this is the best homemade carrot cake ever! Empty the water and grate your carrots into the bowl, stopping when you get to the waterline mark. The cream cheese bricks in Canada are 8oz too, so for half a brick you’re using 4oz of cream cheese not 3oz. The cake is baked and delightful! So glad you love this cake too! So glad your family loved it too! Used dole canned pineapple tidbits for reference. Simply Divine!!!! Thank you! I would love to make this but for a 3 layer 8 inch cake. I’m not sure what the reason would be, Michelle. Question though, in the instructions it says to add BUTTERMILK… it’s not in the ingredients list. The tangy cream cheese frosting is a perfect compliment! Hi Pria! No adjustments were needed and I too live in Southern California. Hi Marylin! This is the best carrot cake recipe I’ve ever had, and I think you are really going to love it too! Do I need to adjust baking powder and/or baking soda amounts? Add flour mixture in 3 parts. Sorry to hear you didn’t love this one, but glad you love the frosting! I always use salted butter when baking because that’s what I have on hand. Hi Laura! THE CAKE: This carrot cake recipe is based on these Mini Brown Sugar Pound Cakes I shared back in December. Hi there! Thank you for such a fantastic recipe! It might have been your first time, but I’ll be it won’t be your last! Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. It is as moist as can be, with plenty of warm brown sugar, sweet pineapple, cinnamon, and walnuts. It’s rich and dense and super-moist, and everyone goes nuts for it. We are also adding pineapple! Making the cream cheese frosting: **To produce an even thicker frosting, use a full brick of cream cheese, and follow the directions here in my banana cake recipe. I’m so happy you loved it! Either way will work though, it just depends on how chunky you want the carrots , I really want to make this cake to surprise my wife. cup. This whole recipe failed miserably. This is my family favorite BEST cream cheese frosting recipe! Hi Olivia Unfortunately, I don’t have anymore crazy cake recipes, but I do have these cupcakes that are made with crazy ingredients if you want to check them out: https://happyhooligans.ca/crazy-cupcake-recipes/. my cake is more like cookie dough why is that? There was no turning back after tasting this one. I don’t know what could’ve gone wrong either, Stephanie. Pour into sprayed 9×13 baking dish or cake pan, Bake at 325ºF for 50-60 minutes (check for doneness at 50 mins), « Kid-Made Spring Centerpiece with Twigs and Tissue Paper, Cute and Easy Coffee Filter Jellyfish Craft for Preschoolers ». Cool for 20 minutes in the pans, then invert onto a wire rack to cool completely. Hi Louise! I made both in one week recently, and even having them back to back, I couldn’t decide which one I loved best. I wish I had an answer for you! I’m so honoured to know that both of my cakes are favourites with you and your peeps, Mary Ann! I will def be trying the orange crush ones for sure. For the cream cheese you say 3 oz. Would like the fat layers like you have above. The carrot cake you see in these pics was baked in three 6-inch diameter pans. Just be sure to bring it to room temp and rewhip again before using . After grating half a pound of carrots, you should have about 2 cups. ..I’m not into sweet stuff …this is my favorite Carrot Cake…. It’s such an amazing cake. It’s SOOO good! Baking is such a science, and the success of a recipe usually depends on the specific ingredients and amounts being adhered to. I know my family and I will enjoy every bite! Have one in the oven right now for son’s birthday tomorrow. Here are some tips: https://www.wikihow.com/Substitute-Baking-Soda, Hi, what would the measurements for the carrot cake be if I used 3 x 7inch tins? I hope that helps! That’s a good question, Glenda. I imagine it would be fine made that way. This recipe makes a lot of icing too. I had this cake and it’s delicious but now I would like to make 12 muffins so I am thinking to half the recipe and I don’t like to use vegetable oil so can I use melted butter instead with perhaps some crushed pineapple? My husband said it was perfect. This is the 3rd time I have made it and it is so good <3, is it all right to add raisins to this recipe?

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