Looking for quick easy carrot cake recipes with butter frost icing?

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Ingredients


250g/9oz unsalted butter


375g/13oz caster sugar


rind of 2 oranges, grated


4 eggs


450g/1lb carrots, grated


150g/5oz almonds or pecans, chopped


1 tbsp vanilla essence


juice of 1 orange


250g/9oz plain flour


2 tsp bicarbonate of soda


1 tsp mixed spice


1 tsp salt





For the icing:


225g/8oz full fat soft cheese, at room temperature


65g/2½oz unsalted butter, at room temperature


400g/14oz icing sugar, sifted


1 tsp vanilla essence











Method


1. Preheat the oven to 180C/350F/Gas 4.


2. Grease a 23cm/9in spring-form cake tin.


3. Beat the butter, sugar and orange rind until they are light and fluffy.


4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.


5. Fold in the grated carrot and chopped nuts.


6. Add the vanilla essence and orange juice.


7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.


8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.


9. To make the icing, cream the cheese and the butter together until smooth.


10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.


11. Spread the icing generously over the top of the cake.Looking for quick easy carrot cake recipes with butter frost icing?
Gigi’s Carrot Cake with Pecan-Cream Cheese Icing








Gigi’s Carrot Cake is legendary among our friends. But, hey, you know how I like to kick things up a bit. For you purists, all of my additions are optional, but why not try them? Oh, and though this cake makes a beautiful presentation when baked in three cake pans as described here, for convenience and transportability, feel free to bake this in one 9×13-inch baking pan. Just keep in mind that you will need to adjust the baking time accordingly—40 to 45 minutes should do the trick.





Servings: 10 to 12, makes one 9-inch 3-layer cake





3/4 pound (3 sticks) plus 1 tablespoon unsalted butter


1/2 cup dried currants (optional)


1/4 cup brandy (optional)


3 cups grated carrots


2 cups all-purpose flour


2 cups sugar


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon salt


1/8 teaspoon freshly grated nutmeg


4 large eggs


1 teaspoon pure vanilla extract


1 cup chopped toasted pecans (optional)


1/4 cup finely chopped crystallized ginger (optional)





PECAN-CREAM CHEESE ICING:





12 ounces cream cheese, at room temperature


10 tablespoons unsalted butter, at room temperature


1 1/2 pounds confectioners’ sugar, sifted


1 1/2 teaspoons pure vanilla extract


1 1/2 cups toasted pecans





Preheat the oven to 350 degrees F. Butter three 9-inch cake pans with 1 tablespoon butter. Set aside.





In a small saucepan, combine the currants and brandy, if using, and heat until the brandy comes to a boil. Cover, remove from the heat, and allow the currants to “plump” until they’ve absorbed the brandy, 15 to 20 minutes.





Put the grated carrots in a medium bowl. Melt the remaining 3/4 pound butter in a small saucepan and pour over the grated carrots. Stir to combine well and set aside.








Sift the flour, sugar, baking soda, cinnamon, salt, and nutmeg into a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla, plumped currants, and the carrot-butter mixture and beat until thoroughly combined. Add the chopped nuts and crystallized ginger, if using, and stir to combine. Divide the batter evenly among the three prepared pans, and bake until a cake tester inserted in the center of each cake layer comes out clean, 22 to 25 minutes. Remove the cakes from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes before turning out onto a rack to cool. When the cakes have cooled completely, frost as directed below.





Meanwhile, make the icing by creaming the cream cheese and butter until smooth and fluffy, 2 to 3 minutes. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until the icing is smooth and creamy. Fold in the pecans.





When the cakes have cooled completely, place 1 layer on a cake plate and top with one-third of the frosting. Smooth the frosting to the edges of the top of the cake layer and then top with another layer. Repeat with another third of the frosting and smooth to the edges as before. Top with the remaining layer and finish frosting the top of the cake with the remaining frosting.





Serve immediately or refrigerate, wrapped in plastic wrap, until ready to serve, up to 2 days ahead.
Couldnt find a carrot cake recipe with butter frosting but I have a recipe for butter frosting...you can make a carrot cake and add this frosting......





Creamy butter frosting recipe





* 1/3 cup butter


* 1/4 teaspoon salt


* 1 teaspoon vanilla extract


* 1 pound (3 1/2 cups) sifted confectioners sugar


* 3 to 4 tablespoons milk





Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.





Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.