Saturday, May 8, 2010

Carrot cake with Cheesecake frosting

Heres some cupcakes i made yesterday, there carrot cake (recipe from paula deen) with cheesecake frosting (my recipe), I call it cheesecake frosting instead of cream cheese frosting, because it tastes different that most cream cheese frostings i've had. Its richer, and cream cheesier (not sure if thats a real term lol). The taste reminds me a lot of eating cheesecake so thats why i chose that name. Any way here are the recipes and some more pictures.

For the Carrot Cake courtesy of Paula Deen
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional (i prefer using walnuts but to each is own)

Preheat oven to 350 degrees F. Line pans with paper liners.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 20-30 minutes. Remove from oven and cool for 5 minutes. Remove from pans, allow to cool completely before frosting.

For the Cheesecake Frosting (my recipe)


1 lb confectioners sugar

16 oz cream cheese

8 oz butter

1 tsp vanilla


1.) Soften butter a bit, just for easier mixing (it should still be cold just slightly soft). Beat in mixer with paddle attachment until butter is smooth. Then add the cream cheese and continue to beat until mixture is thoroughly combined, and smooth.

2.) Now add in your sugar in 3 batches, letting mix just come together after each addition of sugar. Once all the sugar is added, add vanilla and continue to beat mixture until its smooth, and creamy, it should look like icing.

3.) Because of the large ratio of cream cheese this mixture needs to remain cold at all times, so after you frost your cakes, they need to be stored in the fridge. Also if you are piping the icing on, it may help to chill it after its mixed before piping it onto your cakes.

While i waited for the cupcakes to cool i made some little carrots out of marzipan. This is very simple and adds a nice touch. First buy some marzipan (there usually in the baking section there in a small rectangular box, it is however pretty pricy). Then break off a piece of however much you think you will need. For carrots you will need one large chunk to make orange, then a much smaller chunk for green. Then color the pieces to the desired color. Then make sure marzipan is wrapped well when not using it. For the carrot roll your orange piece into a log and cut nice even pieces, just slightly smaller than whatever size you want your carrot. Roll each piece into a ball, then rolling between your palms to make the carrot shape (you want the end to taper) do this for all the orange pieces. Then roll the green between your hands into thin pieces, then fold ends up on each piece, and twist. Press these into the tops of each carrot (i find it helpful to use a toothpick or something to gently press the green into the carrot). Finally us the back of a knife to make indentations for the lines on the carrots. Then you'll have some adorable sweet carrots.

After letting the cupcakes cool thoroughly i piped the chilled frosting on each cupcake, then sprinkled them with chopped walnuts. Then gently place a carrot onto each cupcake.

(chill until serving)

I think these are now officially my new favorite cupcakes, so i strongly suggest everyone try them :D

Thats all for today hope you enjoyed (as much as i enjoyed eating these :p)


Anonymous said...

They really look yummy!!! M

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