Sigrid’s Carrot Cake with Cream Cheese Frosting from The Pioneer Woman
You can never have too many side dish recipes, so give Sigrid’s Carrot Cake with Cream Cheese Frosting from The Pioneer Woman a try. This recipe serves 12. Watching your figure? This lacto ovo vegetarian recipe has 679 calories, 6g of protein, and 34g of fat per serving. For 74 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 514 people were glad they tried this recipe. A mixture of ground ginger, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by White on Rice Couple. It is perfect for Easter. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Sigrid’s Carrot Cake, Sigrid's Carrot Cake, and Pioneer Woman Cheese Bread.
Servings: 12
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (220g) brown sugar
4-6 large carrots, washed, peeled, and grated (about 2 cups)
1 pound (455g) confectioners sugar
1 8 ounce (225g) package cream cheese, softened
4 large eggs
2 cups (250g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg (or 1/2 teaspoon freshly grated nutmeg)
1/4 to 1/2 cup milk
1/2 teaspoon kosher or sea salt
1 cup (200g) sugar
2 teaspoons vanilla extract
1 1/4 cups (300ml) vegetable oil
Equipment:
kugelhopf pan
whisk
bowl
oven
toothpicks
Cooking instruction summary:
Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices for at least 20 seconds. Set aside.In a mixer, beat together the sugar, brown sugar, and vegetable oil. Beat in the eggs until combined. Stir in the dry ingredients until smooth. Stir in the carrots until completely incorporated.Pour the batter in the prepared bundt pan. Smooth out the surface and firmly tap the pan against the counter to release any bubbles.Bake for 40-45 minutes or until the a toothpick comes out clean when inserted into the thickest part of the cake. Un-mold the cake and allow to cool before icing.Make the frosting: Beat together the butter and cream cheese until smooth. Slowly beat in the confectioners sugar and vanilla extract. Beat in the milk starting with 1/4 cup, and then adding 1 tablespoon at a time until the frosting is at your desired consistency.Spoon the frosting over the fully cooled cake (you may have leftover icing- save it to frost some cookies!), and then slice and serve.
Step by step:
1. Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices for at least 20 seconds. Set aside.In a mixer, beat together the sugar, brown sugar, and vegetable oil. Beat in the eggs until combined. Stir in the dry ingredients until smooth. Stir in the carrots until completely incorporated.
2. Pour the batter in the prepared bundt pan. Smooth out the surface and firmly tap the pan against the counter to release any bubbles.
3. Bake for 40-45 minutes or until the a toothpick comes out clean when inserted into the thickest part of the cake. Un-mold the cake and allow to cool before icing.Make the frosting: Beat together the butter and cream cheese until smooth. Slowly beat in the confectioners sugar and vanilla extract. Beat in the milk starting with 1/4 cup, and then adding 1 tablespoon at a time until the frosting is at your desired consistency.Spoon the frosting over the fully cooled cake (you may have leftover icing- save it to frost some cookies!), and then slice and serve.
Nutrition Information:
covered percent of daily need
