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Spiced Carrot Cake with Cream Cheese FrostingTender spice cake full of fresh carrots, covered with a creamy cream cheese frosting
Hands-on Time: 35 minutes
Total Time: 2 hours
Makes: 16 servings (1 slice each)
Ingredients - Cake
PAM® Baking Spray
2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
2 eggs
1-1/2 cups granulated sugar
3/4 cup Pure Wesson® Vegetable Oil
3/4 cup lowfat buttermilk
1 teaspoon vanilla extract
2 cups shredded fresh carrots
Ingredients - Frosting
1 pkg (8 oz each) cream cheese, softened
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract
Chopped walnuts,
optional
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Directions:
1. Prepare Cake: Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray; line with parchment and set aside.
2. Combine flour, soda, cinnamon, nutmeg, allspice and salt in medium bowl. Place eggs, granulated sugar, oil, buttermilk and vanilla in large bowl; mix with an electric mixer on low until blended.
3. With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans.
4. Bake 30 to 35 minutes or until cakes test done. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks.
5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
6. Assemble cake by placing one layer onto plate. Spread with some of the frosting; top with second layer. Frost top and sides with remaining frosting. Garnish with walnuts, if desired. |
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Cook's Tips:
For a 'lighter' frosting use Neufchatel, 1/3 less fat cream cheese
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Spiced Carrot Cupcakes with Cream Cheese Frosting
Tender cupcakes full of fresh carrots, covered with a creamy cream cheese frosting --- perfect for entertaining
Hands-on Time: 35 minutes
Total Time: 2 hours
Makes: 20 servings (1 cupcake each)
Ingredients - Cupcakes
PAM® Baking Spray
2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
2 eggs
1-1/2 cups granulated sugar
3/4 cup Pure Wesson® Vegetable Oil
3/4 cup lowfat buttermilk
1 teaspoon vanilla extract
2 cups shredded fresh carrots
Ingredients - Frosting
1 pkg (8 oz each) cream cheese, softened
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract
Chopped walnuts, optional
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Directions:
1. Prepare Cupcakes: Preheat oven to 350°F. Line twenty 2-1/2-inch muffin cups with paper bake cups; set aside.
2.Combine flour, soda, cinnamon, nutmeg, allspice and salt in bowl. Place eggs, granulated sugar, oil, buttermilk and vanilla in large mixing bowl; mix with an electric mixer on low until blended.
3.With mixer running, add flour mixture and then carrots. Mix until blended. Divide batter evenly into cups.
4.Bake 20 to 25 minutes or until done in centers. Cool 5 minutes. Remove from pans; cool completely on wire racks.
5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.
6. Frost tops of cupcakes with frosting. Garnish with walnuts, if desired..
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Cook's Tips:
For a 'lighter' frosting use Neufchatel, 1/3 less fat cream cheese
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