Carrot Cake with Buttercream Frosting recipe?!


Question: Carrot Cake with Buttercream Frosting recipe!?
I'm trying to find a great recipe for carrot cake with buttercream frosting for someone's birthday, (specifically requested)!. I can't seem to find any recipes that really fit this request!.

Have any tried and true recipes!?

also, can buttercream frosting be used on any carrot cake or does it have to be made with a specific one!?Www@FoodAQ@Com


Answers:
Traditionally carrot cakes have cream cheese frosting but I see no reason you can't use any buttercream frosting on any carrot cake!. Www@FoodAQ@Com

Carrot Cake
2 cups all purpose white flour
2 teaspoons baking soda
? teaspoon salt
2 teaspoons cinnamon
3 eggs
2 cups sugar
? cup vegetable oil
? cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
8 ounces crushed pineapple, drained
3 ? ounces flaked coconut
1 cup pecans, chopped
1 cup sugar
1 ? teaspoons baking soda
? cup buttermilk
? cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla
For cake:

Grease three 9" cake pans and line bottom of pans with parchment paper!. Grease parchment paper, dust pans with flour!.

Stir together first 4 ingredients in medium size bowl!. In mixing bowl, beat eggs and next four ingredients at medium speed until smooth!. Add flour mixture, beat at low speed until blended!. Fold in carrots and next 3 ingredients!. Pour evenly into prepared pans!. Bake at 350 degrees for 25 - 30 minutes, or until toothpick inserted in middle comes out clean!.

Remove from oven and prepare glaze!.

For glaze:

Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in medium to large saucepan!. Boil 4 minutes, stirring constantly until glaze is golden!. Remove from heat, stir in vanilla and let cool slightly!. Pour evenly over warm layers!.

Cool layers in pans for 15 minutes, allowing glaze to soak in!. Carefully remove from pans onto cooling rack, glazed side up!. Cool completely on wire rack before assembling with Cream Cheese Frosting!. After frosting, place cake in refrigerator and chill well before serving!. Leftovers MUST be refrigerated!.

Cream Cheese Frosting for Carrot Cake
11 ounces cream cheese, softened
? cup butter, softened
16 ounces powdered sugar
1 ? teaspoons vanilla
Beat first two ingredients at medium speed until smooth!. Gradually add powdered sugar, beating at low speed until light and fluffy!. Stir in vanilla!.Www@FoodAQ@Com

Here's an untried recipe but it is very close to the one I normally use!.

Carrot Cake #2

2 cups flour
2 cups sugar
1 ? cups oil
4 eggs
3 cups grated carrots
? cup chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon


Sift flour, soda, salt and cinnamon and mix with oil and eggs!. Add raw
grated carrots and nuts!. Bake in layers in 300 degree oven for 30 to 40
minutes!.

Categories:
Cakes, Family & Friends

Butter Frosting


4 tablespoons butter
2 cups sifted confectioner's sugar
1 teaspoon vanilla
3 tablespoons milk or cream


Cream butter until very soft!. Add sugar gradually, blending thoroughly!.
Add vanilla!. Thin with milk until of right consistency to spread!.

Makes enough frosting to cover tops and sides of two 9-inch layers!.

Categories:
Fillings & Frostings


Source

Possum Kingdom Lake Cookbook
Servings/Yield

1 servings

And here's a link to an AWESOME TNT Carrot Cake:

http://www!.30daygourmet!.com/eNewsletters!.!.!.Www@FoodAQ@Com

2cups flour
2tps cinnamon
2/3cup butter
1 cup sugar
3 eggs
2/3 cup milk
3 medium carrots grated
1/2 cup chopped walnuts

yes you can use butter cream frostingWww@FoodAQ@Com

as long as you have a good recipe for carrot cake, i doubt it matters what recipe you use for buttercream frosting!.!.!.!.!. usually carrot cake has a cream cheese frosting but you could replace it, dont think its a big deal at all!.Www@FoodAQ@Com





Most carrot cakes have cream cheese frosting but you can put on any kind you want
Mrs!. Fields Carrot Cake

2 1/2 Cup All?purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt

2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1?1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6?oz!.) raisins

1 Cup (4?oz!.) chopped walnuts

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup Confectioners' sugar

Preheat oven to 350?degrees!. Grease and flour two 9?inch cake pans!. In a

large bowl stir together flour, baking soda, salt, cinnamon and sugars!. Add

butter, one egg and vanilla; blend with electric mixer on low speed!.

Increase speed to medium and beat for 2 minutes!. Scrape down sides of bowl!.

And remaining eggs, one at a time, beating 30 seconds after each addition!.

Add carrots, pineapple, raisins and walnuts!. Blend on low until thoroughly

combined!. Pour batter into prepared pans and smooth the surface with a

rubber spatula!. Bake in center of oven for 60?70 minutes!. Toothpick nserted

into center should come out clean!. Cool in pans for 10 minutes!. Then invert

cakes on rack and cool to room temperature!. TO PREPARE ICING: On a medium

bowl with electic mixer on medium speed, beat cream cheese and butter until

smooth add lemon juice and vanilla; beat until combined!. Add sugar

gradually, mixing on low until smooth!. TO ICE THE CARROT CAKE: Place one

layer on a cake platter, and with a metal spatula spread icing over the top

to form a thin filling!. Place second layer over the first, rounded side up!.

Coat the top and sides of the cake evenly with remaining icing!. Refrigerate

1 hour to set icing!.







CARROT CAKE BACKSTREET

2 c!. sugar
1 1/2 c!. vegetable oil
4 lg!. eggs
2 c!. unbleached all-purpose flour
1 tsp!. baking powder
1 tsp!. soda
1 tsp!. cinnamon
1 tsp!. salt
2 c!. grated raw carrots
1/2 c!. finely chopped walnuts

Preheat oven to 350 degrees!. Grease and flour a 13x9x2 inch pan or 2 (8 inch) layer pans!. Blend sugar and oil in food processor!. Add eggs, one at a time and blend well!.
Sift combined flour, baking powder, soda, cinnamon and salt!. Add to egg mixture while blending!. Stir in carrots and walnuts by hand!.

Pour mixture evenly into pans and bake at 350 degrees until cake tests done, when tester inserted in center comes out clean!. Let cake cool!. Frost sheet cake in pan or remove layers from pan, cool completely and frost!.


CARROT CAKE FROSTING:

1 (1 lb!.) box powdered sugar
1/2 c!. butter, softened
8 oz!. cream cheese, softened
1 (8 oz!.) can crushed pineapple in juice, drained
1/4 c!. chopped walnuts
1/4 c!. shredded coconut

Blend powdered sugar into butter gradually, smooth!. Blend in cream cheese and beat until smooth!. Stir in drained pineapple, walnuts and coconut!. Spread on cooled cake!.
Hints: Soften butter and cream cheese in microwave on low power (do not let melt)!.







Buttercream Frosting
Makes about 1-1/2 cups frosting

Ingredients
3 cups powdered sugar, sifted
1/2 cup butter or margarine, softened
3 to 4 tablespoons milk, divided
1/2 teaspoon vanilla extract

Combine powdered sugar, butter, 2 tablespoons milk and vanilla in large bowl!. Beat with electric mixer on low speed until blended!. Beat on high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency

Www@FoodAQ@Com

Carrot Cake

3 sticks unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots

1!. Preheat oven to 350 degrees F!.
2!. Butter and flour three (9-inch) cake pans or 13 x 9 x 2 baking pan and set aside!.
3!. In a large bowl, cream the butter with an electric mixer!. Add the sugar and beat!.
4!. In a medium bowl combine the flour, baking soda, cinnamon and salt!. Mix well!.
5!. Add the dry ingredients, alternating with the eggs, beating well after the addition of each!.
6!. Add the vanilla extract and mix!.
7!. Add the carrots and beat on medium speed until well incorporated, about two minutes!.
8!. Divide between the three cake pans (or pour into one large pan) and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes for three pans, 40 to 50 minutes (or longer) for one cake!.
8!. Remove from the oven and let rest in the cake pans for 10 minutes!. Invert onto wire racks, remove from the pans, and let cool!.

Here is a recipe for an Orange Buttercream Icing that goes nicely with carrot cake!. One recipe will work fine with a 13 x 9 x 2 cake!. You may need two batches to frost and fill a three layer cake, depending on how much icing you want!. This recipe makes about one and a half cups!.

Easy Orange Buttercream Icing

10 tablespoons unsalted butter, softened
3/4 teaspoon orange zest, grated
1 1/4 cups confectioners' sugar
1 pinch salt
2 teaspoons orange juice
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

1!. In a mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds!.
2!. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds!. 3!. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds!.
4!. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice!.

Keep refrigerated until use!. Will need to soften before use if refrigerated!.

Www@FoodAQ@Com





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