Thread: Carrot Cake with Buttercream Frosting recipe?

I'm trying to find a great recipe for carrot cake with buttercream frosting for someone's birthday, (specifically requested). I can't seem to find any recipes that really fit this request. Have any tried and true recipes? Also, can buttercream frosting be used on any carrot cake or does it have to be made with a specific one?

as long as you have a good recipe for carrot cake, i doubt it matters what recipe you use for buttercream frosting..... usually carrot cake has a cream cheese frosting but you could replace it, dont think its a big deal at all.

Traditionally carrot cakes have cream cheese frosting but I see no reason you can't use any buttercream frosting on any carrot cake.

Carrot Cake2 cups all purpose white flour2 teaspoons baking soda½ teaspoon salt2 teaspoons cinnamon3 eggs2 cups sugar¾ cup vegetable oil¾ cup buttermilk2 teaspoons vanilla2 cups grated carrots8 ounces crushed pineapple, drained3 ½ ounces flaked coconut1 cup pecans, chopped1 cup sugar1 ½ teaspoons baking soda½ cup buttermilk½ cup butter1 tablespoon light corn syrup1 teaspoon vanillaFor cake:Grease three 9" cake pans and line bottom of pans with parchment paper. Grease parchment paper, dust pans with flour.Stir together first 4 ingredients in medium size bowl. In mixing bowl, beat eggs and next four ingredients at medium speed until smooth. Add flour mixture, beat at low speed until blended. Fold in carrots and next 3 ingredients. Pour evenly into prepared pans. Bake at 350 degrees for 25 - 30 minutes, or until toothpick inserted in middle comes out clean.Remove from oven and prepare glaze.For glaze:Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, stir in vanilla and let cool slightly. Pour evenly over warm layers.Cool layers in pans for 15 minutes, allowing glaze to soak in. Carefully remove from pans onto cooling rack, glazed side up. Cool completely on wire rack before assembling with Cream Cheese Frosting. After frosting, place cake in refrigerator and chill well before serving. Leftovers MUST be refrigerated.Cream Cheese Frosting for Carrot Cake11 ounces cream cheese, softened¾ cup butter, softened16 ounces powdered sugar1 ½ teaspoons vanillaBeat first two ingredients at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Here's an untried recipe but it is very close to the one I normally use.Carrot Cake #22 cups flour2 cups sugar1 ½ cups oil4 eggs3 cups grated carrots½ cup chopped nuts2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamonSift flour, soda, salt and cinnamon and mix with oil and eggs. Add rawgrated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40minutes.Categories:Cakes, Family & FriendsButter Frosting4 tablespoons butter2 cups sifted confectioner's sugar1 teaspoon vanilla3 tablespoons milk or creamCream butter until very soft. Add sugar gradually, blending thoroughly.Add vanilla. Thin with milk until of right consistency to spread.Makes enough frosting to cover tops and sides of two 9-inch layers.Categories:Fillings & FrostingsSourcePossum Kingdom Lake CookbookServings/Yield1 servingsAnd here's a link to an AWESOME TNT Carrot Cake:http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Wedding_Cake.asp

2cups flour2tps cinnamon2/3cup butter1 cup sugar3 eggs2/3 cup milk3 medium carrots grated1/2 cup chopped walnutsyes you can use butter cream frosting

Most carrot cakes have cream cheese frosting but you can put on any kind you wantMrs. Fields Carrot Cake2 1/2 Cup All−purpose flour2 Tablespoon Baking soda1/4 Teaspoon Salt2 Teaspoon Cinnamon1 Cup Light brown sugar, packed1 Cup White sugar1−1/2 Cup Butter, softened3 Large Eggs2 Teaspoon Pure vanilla extract3 Cup Grated carrots1/2 Cup Crushed pineapple, drained1 Cup (6−oz.) raisins1 Cup (4−oz.) chopped walnuts16 Ounce Cream cheese, softened1/2 Cup Salted butter, softened1 Tablespoon Fresh lemon juice (about 1, large lemon)2 Teaspoon Pure vanilla extract3 Cup Confectioners' sugarPreheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In alarge bowl stir together flour, baking soda, salt, cinnamon and sugars. Addbutter, one egg and vanilla; blend with electric mixer on low speed.Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.And remaining eggs, one at a time, beating 30 seconds after each addition.Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughlycombined. Pour batter into prepared pans and smooth the surface with arubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nsertedinto center should come out clean. Cool in pans for 10 minutes. Then invertcakes on rack and cool to room temperature. TO PREPARE ICING: On a mediumbowl with electic mixer on medium speed, beat cream cheese and butter untilsmooth add lemon juice and vanilla; beat until combined. Add sugargradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place onelayer on a cake platter, and with a metal spatula spread icing over the topto form a thin filling. Place second layer over the first, rounded side up.Coat the top and sides of the cake evenly with remaining icing. Refrigerate1 hour to set icing.CARROT CAKE BACKSTREET 2 c. sugar1 1/2 c. vegetable oil4 lg. eggs2 c. unbleached all-purpose flour1 tsp. baking powder1 tsp. soda1 tsp. cinnamon1 tsp. salt2 c. grated raw carrots1/2 c. finely chopped walnutsPreheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan or 2 (8 inch) layer pans. Blend sugar and oil in food processor. Add eggs, one at a time and blend well. Sift combined flour, baking powder, soda, cinnamon and salt. Add to egg mixture while blending. Stir in carrots and walnuts by hand. Pour mixture evenly into pans and bake at 350 degrees until cake tests done, when tester inserted in center comes out clean. Let cake cool. Frost sheet cake in pan or remove layers from pan, cool completely and frost.CARROT CAKE FROSTING:1 (1 lb.) box powdered sugar1/2 c. butter, softened8 oz. cream cheese, softened1 (8 oz.) can crushed pineapple in juice, drained1/4 c. chopped walnuts1/4 c. shredded coconutBlend powdered sugar into butter gradually, smooth. Blend in cream cheese and beat until smooth. Stir in drained pineapple, walnuts and coconut. Spread on cooled cake. Hints: Soften butter and cream cheese in microwave on low power (do not let melt).Buttercream Frosting Makes about 1-1/2 cups frosting Ingredients 3 cups powdered sugar, sifted 1/2 cup butter or margarine, softened 3 to 4 tablespoons milk, divided 1/2 teaspoon vanilla extract Combine powdered sugar, butter, 2 tablespoons milk and vanilla in large bowl. Beat with electric mixer on low speed until blended. Beat on high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency

Carrot Cake3 sticks unsalted butter2 cups granulated sugar2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon salt4 large eggs1 teaspoon pure vanilla extract3 cups grated carrots1. Preheat oven to 350 degrees F.2. Butter and flour three (9-inch) cake pans or 13 x 9 x 2 baking pan and set aside.3. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat.4. In a medium bowl combine the flour, baking soda, cinnamon and salt. Mix well.5. Add the dry ingredients, alternating with the eggs, beating well after the addition of each.6. Add the vanilla extract and mix.7. Add the carrots and beat on medium speed until well incorporated, about two minutes.8. Divide between the three cake pans (or pour into one large pan) and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes for three pans, 40 to 50 minutes (or longer) for one cake.8. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool. Here is a recipe for an Orange Buttercream Icing that goes nicely with carrot cake. One recipe will work fine with a 13 x 9 x 2 cake. You may need two batches to frost and fill a three layer cake, depending on how much icing you want. This recipe makes about one and a half cups.Easy Orange Buttercream Icing10 tablespoons unsalted butter, softened3/4 teaspoon orange zest, grated1 1/4 cups confectioners' sugar 1 pinch salt2 teaspoons orange juice1/2 teaspoon vanilla extract1 tablespoon heavy cream1. In a mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.2. Add orange zest and beat mixture at medium-high speed to combine, about 15 seconds. 3. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.4. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add orange juice, vanilla, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.Keep refrigerated until use. Will need to soften before use if refrigerated.