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How To make 14 Carat Cake with Vanilla Cream Cheese Frosting
2 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 t Salt
2 ts Ground cinnamon
4 Eggs
2 c Sugar
1 1/2 c Oil
2 c Grated raw carrots
8 1/2 oz Canned crushed pineapple
- drained 1/2 c Chopped nuts
VANILLA CREAM CHEESE FROSTIN:
1/2 c Butter or margarine
8 oz Cream cheese softened
1 t Vanilla
1 lb Powdered sugar :
sifted
Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
How To make 14 Carat Cake with Vanilla Cream Cheese Frosting's Videos
How To Make Moist Carrot Cake With Kiano • Tasty
Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:
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Favorite Carrot Cake | Sally's Baking Recipes
With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.
Get the full recipe:
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Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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Carrot Cake w/Cream Cheese Frosting || Cooking with Lisa
Hello everyone!
Welcome to my channel!
Rainbow Cinnamon Rolls Recipe:
Cream Cheese Frosting Recipe:
Ingredients for cake batter:
3 eggs
1 cup milk
1/3 cup oil
1 tsp vanilla essence
1 box vanilla cake mix
1 tsp nut meg
1 tsp cinnamon powder
2 grated carrots
Ingredients for cream cheese frosting:
3 cups room temperature cream cheese
4 sticks room temperature unsalted butter
1 tbsp vanilla essence
1 1/2 cup powdered sugar
*Bake the cake @180 degrees Celsius for 40-45 minutes or until a toothpick stick in the middle comes out clean.
Please follow the steps in the video on how to make this recipe.
Thank you for watching.
Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting
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0:00 Intro
0:43 Grating carrots
2:10 Carrot Sheet
4:53 Cream Cheese Frosting
8:24 Assembly
We all love carrot cakes! This is my take on a classic carrot cake. Please enjoy!
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Carrot Cake◀
Quantity: 1 Carrot Cake (3 sheets/layers of 1.5cm thickness + plenty of cream cheese frosting)
⊙Carrot Cake Sheet (15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x)⊙
Cake Flour 111g
Almond Powder 55g
Cinnamon Powder 3g
Baking powder 4.4g
Baking Soda 2.1g
Salt 1g
Light Brown Sugar 89g
Grapeseed Oil 77g (any other odourless oil works)
Eggs 122g
Chopped Pecans 25g
Chopped Walnuts 25g
Raisins 50g
Grated Carrots 168g
① Add eggs & light brown sugar into a bowl and whisk.
② Add the grapeseed oil & mix.
③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
④ Add all the rest (pecans, walnuts, raisins, carrots) and mix.
⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
⑥ Place the carrot cake onto a cooling rack and let it cool completely.
⑦ Slice it into 3 sheets of 1.5cm thickness.
⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 320g
Sugar Powder 120g
Unsalted Butter(room temp) 160g
Lemon Zest 3.5g
Heavy Cream 30g
① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
⊙Putting things together⊙
Pls refer to the video.
⊙How to store⊙
Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.
-------------------------------
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Shop Name: Hanbit Cho Korean Bakeware
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Keto Carrot Cake With Cream Cheese Frosting
Carrot cake is far from keto-friendly, until now.
Although you can have other types of cake on keto — such as chocolate mug cake or keto cheesecake — they simply don’t match the unique texture and flavor of a high-quality carrot cake with cream cheese frosting.
Check out the full video here:
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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