{"id":1396,"date":"2011-12-11T10:50:08","date_gmt":"2011-12-11T17:50:08","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=1396"},"modified":"2012-03-23T07:46:50","modified_gmt":"2012-03-23T14:46:50","slug":"carrot-cake-with-cream-cheese-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2011\/12\/11\/carrot-cake-with-cream-cheese-buttercream-frosting\/","title":{"rendered":"Carrot Cake with Cream Cheese Buttercream Frosting"},"content":{"rendered":"
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This carrot cake is absolutely delicious!! It’s very moist yet it’s dense enough to be used in a tiered cake design. It freezes beautifully and would make a great addition to your Christmas celebrations or gift giving.<\/p>\n

Directions:<\/h2>\n

Yield: A two tiered cake<\/span><\/p>\n

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  1. Prepare two 8″ round cake pans by spraying with cooking spray and lining the bottom with parchment paper.<\/li>\n
  2. In a bowl, evenly mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, all-spice and salt.<\/li>\n
  3. Add raisins and chopped nuts and mix.<\/li>\n
  4. Add the carrots and mix.<\/li>\n
  5. Drain the pineapple and mix.<\/li>\n
  6. In a separate bowl or large measuring cup, whisk eggs until foamy.<\/li>\n
  7. Add the vanilla and vegetable oil to the eggs and whisk until all of the wet ingredients are well combined.<\/li>\n
  8. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until evenly combined.<\/li>\n
  9. Divide the cake batter evenly between the two cake pans.<\/li>\n
  10. Bake at 350°F on the center rake for about 30-45 minutes. To check for “done-ness” lightly touch the top of the cake. If the cake springs back when touched, it is done.<\/li>\n
  11. Loosen the cake from the sides of the cake pans using a knife around the outside edge. Let the cake cool in the pan for approximately 10 minutes.<\/li>\n
  12. To make the cream cheese butter cream, mix together the butter and cream cheese using a hand mixer.<\/li>\n
  13. Add the vanilla and blend.<\/li>\n
  14. Add the icing sugar, one or two cups at a time, blending after each addition. This will help prevent a large mess.<\/li>\n
  15. Decorate your cake with the butter cream frosting and enjoy! If you have any butter cream left, you can freeze the remainder and use it on future cakes.<\/li>\n<\/ol>\n<\/div>\n
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    Ingredients (Cake):<\/h2>\n
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    • 2 cups of All-purpose Flour<\/li>\n
    • 2 cups of Sugar<\/li>\n
    • 2 tsps of Baking Soda<\/li>\n
    • 2 tsps of Cinnamon<\/li>\n
    • 1\/4 tsp of Nutmeg<\/li>\n
    • 1\/4 tsp of Cloves<\/li>\n
    • 1\/4 tsp of All-spice<\/li>\n
    • 1\/4 tsp of Salt<\/li>\n
    • 1\/2 cup of Raisins<\/li>\n
    • 2\/3 cup of Chopped Nuts (walnuts, pecans or your choice)<\/li>\n
    • 4 cups of Carrots, grated<\/li>\n
    • 1\/2 cup of Pineapple, crushed and drained<\/li>\n
    • 4 large Eggs<\/li>\n
    • 1 tsp of Vanilla<\/li>\n
    • 1 cup of Vegetable Oil<\/li>\n
    • <\/li>\n<\/ul>\n

      Ingredients (Frosting):<\/h2>\n
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      • 1 cup of Butter, softened to room temperature<\/li>\n
      • 250g package of Cream Cheese, softened to room temperature<\/li>\n
      • 2 tsps of Vanilla<\/li>\n
      • 8 cups of Icing Sugar<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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