How To make Carrot Cake with Lemon Frosting
1 pound carrots
peeled and cut
:
into 1/2-inch pieces 1 cup corn oil
1 can (8-ounce) crushed unsweetened
pineapple -- drained 4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups coarsely chopped walnuts*
***frosting *** 1 pound cream cheese at room temperature
1 1/4 cups unsalted butter :
at room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 cups powdered sugar -- sifted
***garnish*** fresh edible flowers (such as pink roses; optional)
* I used pecans.
Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans. Line bottoms with wax paper. Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes. Drain. Puree in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl; cool.
Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, soda and salt in medium bowl. Stir into puree. Mix in nuts. Divide batter among prepared pans. Bake until tester inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks.
Turn cakes out of pans; peel off wax paper. Place one layer on platter. Spread 3/4 cup frosting over it. Top with second cake; spread 3/4 cup frosting over it. Top with third cake. Spread remaining frosting over top and sides. May be prepared a day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving. Garnish cake with edible flowers, if desired.
Frosting
With electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about 1 hour.
"One of the best carrot cakes ever. . A distinguishing feature: The carrots are cooked first."
Entered by Lou Parris <lbparris@earthlink.net> on Jul 04, 1997
How To make Carrot Cake with Lemon Frosting's Videos
Carrot Cake with Lemon Cream Cheese Frosting
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Vegan Carrot Cake, How to make Eggless Carrot Cake with Lemon Frosting, Recipes not only for Easter
This vegan carrot cake with lemon icing is incredibly tasty even without eggs and butter. With its fine lemon note, the moist carrot cake with vegan frostingis an absolute favorite recipe not only for Easter.
Egless Carrot Cake Ingredients:
4 1/2 cups grated carrots
1 lemon / juice of one lemon
1 cup sugar
1 cup vegetable oil
1¼ cups all-purpose flour
1/2 cup semolina
1 teaspoon of baking powder
1 teaspoon cinnamon powder
Vegan lemon frosting
2 cups powdered sugar
2 - 2 1/2 tablespoons lemon juice
Carrot Cake Recipe:
1.Grate the carrots.
2. Rub the lemon peel and squeeze out the juice. Mix with the carrot rasps. Add the oil and sugar.
3. Mix cinnamon with baking powder and flour and add to the mixture. Mix everything together well.
4. Preheat the oven to 180 degrees. Grease the springform pan (with me Ø 26 cm) with oil or vegetable margarine and fill in the batter. Smooth the dough and bake in the preheated oven for approx. 40 minutes.
5. Gradually stir 3 to 4 tablespoons of lemon juice into the powdered sugar. Mix both ingredients together until you get a smooth mass with the desired consistency.
6. Spread the lemon glaze on the cake with a spoon and smooth it out.
7. Decorate with vegan marzipan carrots.
#tastycake #easterrecipes #carrotcake
Incredibly moist and easy carrot cake with Lemon Cheese Frosting.
This recipe is super easy and gives you a super moist carrot cake that's not too sweet. The cream cheese was a perfect frosting with the crushed walnuts completing the incredible experience! You'll be making this on every occasion or any other day!
Ingredients
1. 2 cups of all purpose flour
2. 2 tsps baking powder
3. 1 tsp bicarbonate soda
4. 1 or 2 tsp ginger powder
5. 2 tsp cinnamon powder
6. 1/2 tsp salt
7. 1/2 tsp nutmeg
8. 3-4 large carrots grated
9. 4 large eggs
10. 2 tsp vanilla extract
11. 1/2 cup cream cheese
12. 1/2 cup Melted butter or margarine
13. 1 tsp vanilla extract
14. 2 sticks of butter
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The Easiest CARROT CAKE RECIPE using a Blender!
Incredibly moist and easy carrot cake recipe !
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Easy & Moist Carrot Cake :
115g Carrots, cut into chunks (1 and a half medium carrots)
100g any unflavored Oil (3.5 ounces or 1/2 cup)
1 egg
120g Milk (1/2 cup)
100g Brown Sugar ( 1/2 cup)
150g All Purpose Flour ( 1 cup + 1 tbsp)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp vinegar
Bake at 160C or 320F for around 24-25 minutes. Do the toothpick test and don't over bake.
For the cream cheese frosting:
- 150g Cold Philadelphia Cream Cheese ( 2/3 cups or 5.5 ounces Cream Cheese)
- 60g Powdered Sugar ( 1/2 cup, or add to your liking)
- 1 tsp Vanilla ( optional)
Website with written recipe:
Enjoy!
♥
Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Chapters:
00:00 Intro
00:18 Blend the Carrots for the Carrot Cake
00:40 Make the Carrot Cake Batter
02:00 Bake the Carrot Cake
02:30 Make the Cream Cheese Frosting for the Carrot Cake
02:45 Frost the Carrot Cake
Nana's Carrot Cake with lemon icing BUT healthy!
In the kitchen today we are making a classic carrot cake BUT healthy! I will show you how to make a delicious moist and flavoursome carrot cake without the sugar and gluten and I will even be sharing a dairy free option as well.