Info. increase carrots to 4 c., reduce oil to 3/4 c., add 1/4 c. cinnamon apple sauce, increase cinnamon to 2 tsp., drain some of the juice off pineapple, add 1/4 c. raisins, AND most importantly reduce the powdered sugar in the icing. It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill. ;-) Great recipe the pineapple was different but DARN GOOD! I'd make this recipe again and again, but still use the modifications I've made above. Spread on cooled cake. After a bit of prodding it was out, but I was a bit worried as it seemed too moist. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Amount is based on available nutrient data. The reason so many are having cakes that are oily is that #1 you mast gradually add the sugar beating until fluffy before adding more sugar. This was great! Also- didn't mix the pecans in, but rather decorated the top of the cake with it. It would be easier to find another recipe... Why is everyone giving this recipe a five-star rating after they have altered the recipe? With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. I didn't add any pecans. I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1 cup of non-sweetened apple sauce and 1/2 cup oil. It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill. Cool the cake in the tin. You are not incorperating the sugar & oil & the oil separates & will be on the bottom etc. Add the cream cheese and beat briefly until soft and smooth. A soft lightly spiced sponge with a light cream cheese frosting. Rating: 4.54 stars 1131 Ratings. Percent Daily Values are based on a 2,000 calorie diet. The second time around I'd give it 5 stars! I think if this recipe was dramatically altered it would be OK. I followed previous reviews and used 3/4 cup oil used 1/4 cup cinnamon applesauce upped the cinnamon to 3 tsp (we love spice) and added raisins. Back to Awesome Carrot Cake with Cream Cheese Frosting. Allow to cool. MMMMM MMMM Good!!!! You could actually see bits of carrot, and with the toasted pecans on top, it was visually gorgeous. New! Carrot Cake III on this site is much better and it doesn't need to be TWEAKED like this recipe to recieve a 5 by so many people...Won't make again. My hubby advised me late last night he had to take something for a potluck today (dont you hate that) and since I've been eyeballing this recipe my son and I went to the store and whipped it up! Tip into the loaf tin and … I love this cake!!!!!!!!! Most people won't think twice about serving basic cornbread when is on the table. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Also I used some spenda with the sugar to cut some calories and used lowfat cream cheese for the icing. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. I love cream cheese frosting but some recipes have too much for my taste.... Moist & Delicious!!! I had a hard time getting it out of the pan, as parts of it stuck. After leaving it in the fridge for 1 day, I was pleasantly surprised when it tasted much better than the day before. The gumminess that resulted from it being too moist the day before, was now a perfect level of moistness, and the frosting tasted delicious with the cake. Also there is just WAY TOO MUCH oil. This cake was too moist almost as if it was soaking wet. I took the advice of people on the forum and made some changes. The cake turned out quite moist still, even with the reduced oil. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. But alas my fears were unfounded... Read below. (I had baked most of the batter in a rectangular pan, and baked 1 small cupcake for tasting purposes.) Z-. You could actually see bits of carrot, and with the toasted pecans on top, it was visually gorgeous. It’s topped with cream cheese frosting, … Awesome Carrot Cake with Cream Cheese Frosting, Congrats! Oh my. I reduced the oil to under 1 cup and put less sugar in the frosting to reduce the calories with good results. Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa? Add comma separated list of ingredients to exclude from recipe. I used the Neufchatel frosting suggested, but made one change- used 1 cup of sugar rather than 3 1/2 cups. I put nuts IN the frosting and sprinkled a few more ON the cake (we're nut lovers too). Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. I used the Neufchatel frosting suggested, but made one change- used 1 cup of sugar rather than 3 1/2 cups. Try this you will never have an oily carrot cake again. I used 2 c. and my sister still thought it was borderline too sweet. If you need it to last longer than that, put your carrot cake slices directly in your freezer. Preheat oven to 350 degrees F (175 degrees C). The Carrot Cake With Cream Cheese Frosting will stay fresh in the fridge for up to five days. IF you make this as directed: Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Continue adding small amounts at a time. We saved enough batter to make 3 cupcakes so we could all taste it. Awesome Carrot Cake with Cream Cheese Frosting Awesome Carrot Cake with Cream Cheese Frosting. This frosting has no butter, a little sugar and reminds me of a light fluffy cheesecake! Very good recipe w/ some of the modifications mentioned by others: I think if this recipe was dramatically altered it would be OK. You saved Awesome Carrot Cake with Cream Cheese Frosting to your. Beat until smooth, then stir in 1 cup chopped pecans. The cake turned out quite moist still, even with the reduced oil. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. The gumminess that resulted from it being too moist the day before, was now a perfect level of moistness, and the frosting tasted delicious with the cake. I didn't add any pecans. ... Easy carrot cake with cream cheese frosting recipe Save I used 1/3 cup vegetable oil and 2/3 cup applesauce. A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. I took the advice of people on the forum and made some changes. Add comma separated list of ingredients to include in recipe. I used 1/3 cup vegetable oil and 2/3 cup applesauce. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I used 2 c. and my sister still thought it was borderline too sweet. 1 (8 ounce) can crushed pineapple with juice. One of the best carrot cakes I've ever had. Why is everyone giving this recipe a five-star rating after they have altered the recipe? Just because it has a few carrots in it doesn't make it health food! Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. this link is to an external site that may or may not meet accessibility guidelines. Everyone loved it! It was SO fast to make with the food processer and it was devine! a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter. Everyone loved it! I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday party. Also- didn't mix the pecans in, but rather decorated the top of the cake with it. It pairs amazingly with the soft carrot sponge, and trust me this will be the last cream cheese frosting recipe you will need. I baked it on a Friday for a Saterday party. (I had baked most of the batter in a rectangular pan, and baked 1 small cupcake for tasting purposes.) Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. I decreased the sugar in the frosting to 2 3/4 cups. Whisk together the oil and eggs. Grease and flour a 9x13 inch pan. Information is not currently available for this nutrient. I also recommend waiting to add the carrots until the same time you add the pecans. increase carrots to 4 c., reduce oil to 3/4 c., add 1/4 c. cinnamon apple sauce, increase cinnamon to 2 tsp., drain some of the juice off pineapple, add 1/4 c. raisins, AND most importantly reduce the powdered sugar in the icing. The 3 layer cake made for a nice presentation and that way there was frosting in each bite. Spread over the top of the cake and decorate with walnut halves. a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter. Spoon batter into prepared pan. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill. Unlike some cakes that have just one sweet flavor profile accentuated by frosting, this cake has an unmatched depth of flavor due to the sweet carrots, raisins, and the best addition: cinnamon. It's dotted with sweet carrots and a hint of cinnamon. I suggest baking the day before, and refigerating. a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter. I used 1 cup sugar (rather than the 2 suggested) for the cake, as well as 2 tsp of cinnamon rather than the 1 suggested as I like a spicier cake. I suggest baking the day before, and refigerating. I decided on this cake for my friend's birthday. 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