Delicious Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting

     This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!                                              

Delicious Carrot Cake!

  Preheatoven to 350º

2 – 1/2 cups all-purpose flour      

3/4 cup packed light brown sugar

1 cup vegetable oil

1 Tblsp. vanilla extract

3 cups lightly packed shredded carrots

1 cup chopped walnuts

3/4 cup golden raisins

1 can (8 – 1/2 oz) crushed pineapple in juice

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

 

   Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

   In a large bowl, with the mixer, beat eggs until blended.  Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.

 Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.

   Fold in carrots, walnuts, raisins and pineapple with juice.

   Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached.  Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).

Cream Cheese Frosting

8 oz cream cheese, softened

8 Tblsp. unsalted butter softened

4 cups powdered sugar

2 tsp vanilla

   In a large bowl, with mixer on low speed, blend the butter and cream cheese together.  

Whip for 8 minutes.

 Add the powdered sugar a cup at a time until blended.

 Add the vanilla and blend, then increase speed to medium.

 Beat 1 minute, or until smooth and fluffy.

 

Print Recipe
Delicious Carrot Cake and Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Instructions
Cake:
  1. Preheat oven to 350º Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
  3. In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
  4. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
  5. Fold in carrots, walnuts, raisins and pineapple with juice.
  6. Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
  1. In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes. Add the powdered sugar a cup at a time until blended. Add the vanilla and blend, then increase speed to medium. Beat 1 minute, or until smooth and fluffy.
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The Secret To Perfect Buttercream Frosting!

 

December 9, 2014

Buttercream Frosting Secret

   The Magic Secret To The Best Butter Cream Frosting Revealed for you here!   You have all the ingredients and tools to make it right in your own kitchen!

   Aidan’s birthday is this week.  He likes white cake and frosting, so I searched for a special cake and found the recipe for white velvet cake from the Cake Boss. That recipe, I will definitely use again and again! 

 

   Then, in search of a recipe I had found for buttercream frosting, I came upon this site, “Cooking Classy”, which had the secret to light, fluffy, creamy, buttercream frosting.  The secret is not in the ingredients so much as in the mixing technique! 

   Are you kidding me?  No!  This is without a doubt, the best frosting I have ever made, which is saying something because I have been baking and cooking since I was nine years old!   The big secret is in the mixing technique!  This recipe is delicious, light, fluffy and creamy!   

   The secret is in whipping air into the butter for 7 to 8 minutes and then whipping more air after the cream is added!  Now, I will be trying this technique with other buttercream recipes!  Thinking about it, doesn’t it make sense, after hearing,(or reading) the secret?

Vanilla Buttercream Frosting

  Ingredients:

  • 1-1/2 cups butter, at room temperature (3 sticks)*

  • 4-1/2 cups powdered sugar

  • 3 – 4 Tbsp heavy cream

  • 1-1/2 tsp vanilla extract (use clear if desired)

 

Directions:

 In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.

 Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended.  Then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

 

Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

 

*I used half salted butter and half unsalted butter (3/4 cup of each)

  Use Land O’ Lakes or really good butter.  I tried a store brand and it did not have the same consistency!   More powdered sugar had to be added for the right consistency.

   Now, you can make the ‘best’ buttercream frosting!   The Magic Secret To The Best Butter Cream Frosting Revealed here in this post!   

 

 

Print Recipe
The Secret To Perfect Buttercream Frosting!
Course Dessert
Servings
cake
Ingredients
Course Dessert
Servings
cake
Ingredients
Instructions
  1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
  2. Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended. Then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
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