Carrot Cake With Cream Cheese Frosting

[Anubis]

this actually sound good

cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts

Cream Cheese Frosting*

2/3 cup tub-style light cream cheese -- chilled 1 1/4 teaspoons vanilla extract 3 1/2 cups powdered sugar

Preheat oven to 375 degrees.
Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl.
Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to flour mixture, stirring just until moist. Stir in carrot.
Pour
cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
Bake at 375 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator.
Yield: 16 servings.

*Cream Cheese Frosting:

Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill.
Yield: 1 2/3 cups.

Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg.
7 Points

 

[CraKaJaX]

Carrot Cake = :thumbsup:
Cream Cheese frosting = :thumbsup:
Fat-free yogurt........ ... please.

But it still sounds to me like you can't go wrong with that one.

 

[Anubis]

Originally posted by: CraKaJaX
Carrot Cake = :thumbsup:
Cream Cheese frosting = :thumbsup:
Fat-free yogurt........ ... please.

But it still sounds to me like you can't go wrong with that one.

just use normal super fat yogurt

or buffalo milk yogurt man that stuff is awsome

 

[Jeff7]

Geeeez, sounds easier to just buy one for $4 from a grocery store. I don't think I have that many different food ingredients in my entire apartment. Wow.

Better idea: just make the cream cheese frosting, and have a big delicious bowl of that, followed by a blissfully sweet heart attack and a sugary stroke.

Originally posted by: CraKaJaX
Carrot Cake = :thumbsup:
Cream Cheese frosting = :thumbsup:
Fat-free yogurt........ ... please.

But it still sounds to me like you can't go wrong with that one.

:laugh:
It does seem kind of pointless in a dessert which is coated in cream cheese.

 

[imported_yovonbishop]

Mmm I love carrot cake. It's so heavy though, I feel sick after I eat it.

I'll still write down that recipe though. Thanks :thumbsup:

 

[BoomerD]

I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

 

[Anubis]

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

i got more carrot receipes if you want them like muffins?

 

[ElFenix]

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

and i like it plain!
:shocked:

 

[BoomerD]

Originally posted by: Anubis

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

i got more carrot receipes if you want them like muffins?

Thanks. I married a professional baker. She has some pretty good recipes, but we're always open to trying new ones.

 

[KeithTalent]

Oh god I love carrot cake with cream cheese frosting.

I made carrot cake cream cheese sandwich cookies once and holy crap were they good. Might have to bust out that recipe this weekend.

KT

 

[Anubis]

Originally posted by: BoomerD

Originally posted by: Anubis

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

i got more carrot receipes if you want them like muffins?

Thanks. I married a professional baker. She has some pretty good recipes, but we're always open to trying new ones.

lucky man

Morning Glory Muffins

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.
Ingredients
2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield
2 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 165(28% from fat); FAT 5.2g (sat 1.1g,mono 1.8g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 18mg; CALCIUM 21mg; SODIUM 174mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 27.9g

 

[bGIveNs33]

storing it in the fridge is absolutely paramount. It tastes 10x better when it is cold.

 

[moshquerade]

one of my brothers asks for that exact cake/frosting every year on his birthday.

( yes, my mom still asks us what kind of cake we'd like her to make for us on our birthdays )

 

[Anubis]

Originally posted by: moshquerade
one of my brothers asks for that exact cake/frosting every year on his birthday.

( yes, my mom still asks us what kind of cake we'd like her to make for us on our birthdays )

mine does as well, she really doesnt need to ask tho as we all always want the secret fam recipie for the best chocolate cake in the world, with real butter powdered sugar frosting

 

[BoomerD]

Originally posted by: Anubis

Originally posted by: BoomerD

Originally posted by: Anubis

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

i got more carrot receipes if you want them like muffins?

Thanks. I married a professional baker. She has some pretty good recipes, but we're always open to trying new ones.

lucky man

Morning Glory Muffins

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.
Ingredients
2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield
2 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 165(28% from fat); FAT 5.2g (sat 1.1g,mono 1.8g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 18mg; CALCIUM 21mg; SODIUM 174mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 27.9g

Looks great! but dude...where are the morning glory seeds? You'd think that a recipe called "Morning Glory Muffins" would have morning glory seeds in it...

(reference to the 60's for those who don't know)

 

[Lola]

I LOVE carrot cake and LOVE cream cheese frosting. THis sounds great!

 

[SZLiao214]

I've had a carot cake+frosting with very similar recipe. Just make sure you don't put too much of the frosting on the top!

 

[Anubis]

Originally posted by: BoomerD

Originally posted by: Anubis

Originally posted by: BoomerD

Originally posted by: Anubis

Originally posted by: BoomerD
I like carrot cake. My wife makes a fabulous one, with coconut, walnuts, and other delicious goodies mixed in, but NO fucking yogurt...I don't understand HOW THE FUCK people can eat that shit. Look at the label...regurgitated milk products...

(ok, reconstituted milk products, but still...)

i got more carrot receipes if you want them like muffins?

Thanks. I married a professional baker. She has some pretty good recipes, but we're always open to trying new ones.

lucky man

Morning Glory Muffins

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.
Ingredients
2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield
2 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 165(28% from fat); FAT 5.2g (sat 1.1g,mono 1.8g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 18mg; CALCIUM 21mg; SODIUM 174mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 27.9g

Looks great! but dude...where are the morning glory seeds? You'd think that a recipe called "Morning Glory Muffins" would have morning glory seeds in it...

(reference to the 60's for those who don't know)

lemme respond to the random email forward and find out

 

[FoBoT]

hella yeah!
Carrot Cake With Cream Cheese Frosting is da'bomb

 

[BoomerD]

Originally posted by: Anubis

lemme respond to the random email forward and find out

http://en.wikipedia.org/wiki/Morning_glory

"The seeds of many species of morning glory contain ergot alkaloids such as the hallucinogenic ergonovine and ergine (LSA). Seeds of I. tricolor and I. corymbosa (syn. R. corymbosa) are used as hallucinogens. The seeds can produce similar effect to LSD when taken in the hundreds. Though the chemical LSA is illegal to posess in pure form, the seeds are found in many gardening stores. They should not be taken by people with a history of liver disorders or hepatitis. They should not be taken by pregnant women as they can cause uterine contraction which can lead to miscarriage. Individuals with a history of cardiovascular disease (Heart attack, blood clot, and stroke) or a family history of such problems, and the elderly should avoid consuming these seeds due to their vasoconstrictive effect"


I was making a play on the name...

 

[Anubis]

Originally posted by: BoomerD

Originally posted by: Anubis

lemme respond to the random email forward and find out

http://en.wikipedia.org/wiki/Morning_glory

"The seeds of many species of morning glory contain ergot alkaloids such as the hallucinogenic ergonovine and ergine (LSA). Seeds of I. tricolor and I. corymbosa (syn. R. corymbosa) are used as hallucinogens. The seeds can produce similar effect to LSD when taken in the hundreds. Though the chemical LSA is illegal to posess in pure form, the seeds are found in many gardening stores. They should not be taken by people with a history of liver disorders or hepatitis. They should not be taken by pregnant women as they can cause uterine contraction which can lead to miscarriage. Individuals with a history of cardiovascular disease (Heart attack, blood clot, and stroke) or a family history of such problems, and the elderly should avoid consuming these seeds due to their vasoconstrictive effect"


I was making a play on the name...

im well aware what morning glorys are, sarcasm failed

 

[BoomerD]

no sarcasm intended...many people DON'T know.

 

[eplebnista]

Coconut Cream Cake

Ingredients

# 2 cups granulated sugar
# 2 sticks unsalted butter, softened
# 1/2 cup vegetable oil
# 5 large eggs, separated
# 2 cups bleached all-purpose flour
# 1 teaspoon baking soda
# 1/2 cup ground pecans
# 1 cup buttermilk
# 2 cups unsweetened flaked coconut
# 8 ounces cream cheese, softened
# 1 1/2 pounds confectioners' sugar (about 6 cups), sifted
# 1 teaspoon pure vanilla extract
# 2 tablespoons whole milk
# 1 cup pecan pieces


Directions

1. Preheat the oven to 350 F. degrees. Lightly grease and flour three 8-inch round cake pans.

2. In a large mixing bowl with an electric mixer, cream the granulated sugar with 1 stick of the butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.

3. Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well. Fold in 1 cup of the coconut.

4. With the electric mixer, in another large mixing bowl (wash and dry the beaters well first), beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25 to 30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Set aside.

5. With an electric mixer, in another large mixing bowl (wash and dry those beaters), cream the remaining 1 stick of butter with the cream cheese. Add the sifted confectioners' sugar, about 1/2 cup at a time, mixing after each addition.

6. Add the vanilla and milk and mix well. Fold in the pecans. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 cup coconut.

Makes one 3-layer 8-inch cake.

:thumbsup:

 

[Midnight Rambler]

Carrot cake is also good with just a nice thin "glaze" ...

 

[moshquerade]

Originally posted by: Midnight Rambler
Carrot cake is also good with just a nice thin "glaze" ...

is not.

cream cheese frosting or bust