1、Cream Cheese Stuffed Carrot Cake with Orange Glaze

  • Prep Time:20 minutes
  • Total Time:1H40 minutes
  • Cream Cheese Stuffed Carrot Cake with Orange Glaze recipe

    Ingredients

    • 2½ cups peeled and grated carrots*
    • Dry Ingredients
    • 2 cups all purpose flour
    • 1½ cups granulated sugar
    • ½ cup light brown sugar, packed
    • 1 cup pecans, finely chopped (I use my food processor)
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon + 1 teaspoon ground cinnamon
    • ½ teaspoon allspice
    • ¼ teaspoon ground nutmeg
    • Wet ingredients
    • 4 large eggs
    • ¾ cup vegetable oil
    • ½ cup vanilla Greek yogurt (regular or lowfat)
    • 1 teaspoon vanilla extract
    • 2 teaspoons orange extract
    • cream cheese Filling
    • 8 oz. cream cheese, softened
    • ½ cup granulated sugar
    • 1 large egg
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract
    • 3 tablespoons all purpose flour
    • Orange Cream Cheese Glaze
    • 4 oz. cream cheese, softened
    • 2 tablespoons butter, softened
    • 2 tablespoons orange juice
    • 2 teaspoons lemon juice
    • 1 teaspoon orange extract
    • ½ teaspoon vanilla extract
    • 2 cups powdered sugar, sifted
    • Optional Decorative Garnishes
    • roasted pecans, roughly chopped
    • orange zest

    Method

    Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
  • 2.To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
  • 3.In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
  • 4.Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
  • 5.Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
  • 6.Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
  • 7.To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • 8.When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
  • 9.Store in the refrigerator for up to 7 days.
  • Notes
  • *To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor.
  • **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown.
  • ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)

  • https://www.truecookbook.com/recipe/cream-cheese-stuffed-carrot-cake-with-orange-glaze-208046/

    2、Carrot Cake with Cream Cheese Mascarpone Frosting

  • Makes: 16 servings
  • Prep: 45 mins
  • Bake: 30 mins 350°F
  • Carrot Cake with Cream Cheese Mascarpone Frosting recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans and line with parchment paper; set aside. Finely shred 3 of the carrots and coarsely shred 1 carrot. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cardamom, and nutmeg; set aside.
    2. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat insugar until combined, scraping sides of bowl occasionally. Beat in the carrots and vanilla until combined. Beat in egg yolks, one at a time, beating just until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture (batter will be thick).
    3. Thoroughly wash beaters. In a clean large mixing bowl beat egg whites with electric mixer just until stiff peaks form (tips stand straight). Fold into butter mixture. Divide between prepared pans filling with about 3 cups batter (about 1/3 full). Bake for 30 minutes or until cakes pull away from sides of pans and a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Spread with frosting.

    3、Sweet Potato Cinnamon Bundt Cake with Orange Glaze

  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 10 mins
  • Bake: 40 mins to 45 mins 350°F
  • Sweet Potato Cinnamon Bundt Cake with Orange Glaze recipe

    Ingredients

    Method

    1. Preheat oven to 350 degreesF. Spray a 10-inch fluted tube pan with nonstick cooking spray; set aside
    2. In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
    3. In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1-1/2 teaspoons cinnamon.
    4. Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers ending with final 1/3 of the batter. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
    5. In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.

    4、Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze

  • Makes: 12servings
  • Yield: 1 cake or 12 individual fluted cakes
  • Prep 25 mins
  • Bake 45 mins
  • Stand 10 mins
  • Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze recipe

    Ingredients

    Method

    1. Grease and flour a 10-inch fluted tube pan (Bundt®) or 12 individual fluted tube pans; set aside.*
    2. For filling:In a small bowl, stir together the flour and brown sugar. Cut in the butter until crumbly. Stir in dates and walnuts; set aside.
    3. For batter:In a large mixing bowl, beat cake mix, sour cream, water, eggs, oil and cardamom with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Pour half of the batter into prepared pan(s). Sprinkle the filling over batter in pan. Pour the remaining batter over filling, spreading evenly.
    4. Bake in a 350 degree F oven for 45 to 55 minutes for large pan or 18 to 21 minutes for individual pans or until a wooden toothpick inserted in the center of cake comes out clean. Meanwhile, prepare Tangerine Glaze.
    5. When the cake is done, do not remove from the pan(s). Place on a wire rack. Prick holes over the cake's surface with tines of a fork. Slowly spoon about half of the Tangerine Glaze over hot cake. Let stand for 10 minutes, allowing the glaze to soak in. Loosen sides. Invert onto a serving platter; remove the pan(s). Prick holes in the top of the cake with tines of fork. Slowly spoon the remaining Tangerine Glaze over cake. Cool thoroughly. Makes 1 cake (12 servings) or 12 individual fluted cakes.
    6. In a small saucepan, combine sugar, tangerine or orange juice, and butter or margarine. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring frequently. Remove from heat; set aside.

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