Tag: gordon ramsay cream cheese frosting

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings
Ingredients

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
Directions
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

Incoming search terms:

Carrot Cake Cookies with Cream Cheese Frosting by Gordon Ramsay


Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
carrot cake cookie on tray with frosting


Editor’s Note: Originally published October 16, 2011. Updated with expanded discussion and instructions along with revised photos.

My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones.  An evil treat that I love.

All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?).  It must be good for you (NOT).

My Rating:
My rating system. Great 5 out of 5


Most of the time I must put some thought into the rating. Not this time. If I only had a 6…

Pro Tips: Recipe Notes for Carrot Cake Cookies

This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season a bit. And make cookies, not sandwiches.

Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.

The Carrots

Do not use “baby carrots,” which are wooden and have no taste. They are cut out of large carrots.

Go by volume of the shredded carrots. And try to use small to medium whole carrots.

Shred them yourself with the finest shred your shredder you have.

Final thoughts

I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.

The oats add some strength and texture.

The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste

Use parchment paper or a baking mat. These will stick to the pan.

Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.

Other Carrot Cake Recipes

Carrot Cake Pancakes – Oven Baked

Healthier Low Fat Carrot Cake

Blue ribbon divider used for visual effect

Shred carrots finely

Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.

mixing in a stand mixer

In a large mixing bowl combine 1 stick (1/2 cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.

mix dry ingredients in a large bowl

Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.

Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.

raw cookies on parchment

Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

edges turning brown

Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

browned cookie on turner

Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

ingredients for cream cheese frosting

Make the frosting: 4 oz cream cheese and 2 1/2 tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

mixing cream cheese frosting

Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 1/4 cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don’t forget to lick the beaters.

top with cream cheese frosting

Let cool and then frost with the cream cheese frosting.

Blue ribbon


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Carrot Cake Cookies with Cream Cheese Frosting

Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.

Prep Time20 mins

Cook Time16 mins

Total Time36 mins

Author: Dan Mikesell AKA DrDan

Course : Dessert

Cuisine : American

Keyword : Carrot Cake, Carrot Cake Cookies

Servings/Adjust Amount: 16 cookies

16

Ingredients

Frosting

  • 4 oz cream cheese
  • 2 ½ tablespoons butter
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice
  • 1 ¼ cup powder sugar

Cookie Dough

  • 1 stick butter½ cup melted
  • ½ cup brown sugar
  • ¼ cup sugarwhite
  • 1 egg
  • ¾ cup AP flour
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup rolled oats
  • ¾ cup finely grated carrot
  • cup raisinsoptional

Instructions

  • Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.

  • In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.

  • Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.

  • Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.

  • Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

  • Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

  • Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

  • Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

  • Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.

  • Let cool and then frost with the cream cheese frosting.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. Do not use “baby carrots,” which are wooden and have no taste.
  2. Shred the carrots yourself with the finest shred your shredder you have.
  3. Use parchment paper or a baking mat. These will stick to the pan.
  4. Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
  5. This is a great recipe; you get individual servings of carrot “cake” without a lot of work.

Nutrition Facts

Carrot Cake Cookies with Cream Cheese Frosting

Amount Per Serving (1 cookie)

Calories 217 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g30%

Cholesterol 40mg13%

Sodium 242mg10%

Potassium 83mg2%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 20g22%

Protein 2g4%

Vitamin A 1345IU27%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally published October 16, 2011. Sorry for the photo – poor camara 8 years ago.

Molly and Lilly dogs supervising

Skinny Purple Velvet Cupcakes & Cream Cheese Frosting

Happy Birthday Kari!

These perfectly skinny purple beauties are a super fun alternative to the infamous red velvet cake that we all know and love.

Seriously. I don’t know anyone that doesn’t love red velvet cake. Do you?

So anyway, why purple?

Well…

Red velvet cakes makes me smile. Purple velvet cake makes me grin like the Cheshire Cat and these are for my sister-in-laws birthday today! Purple is her most favorite color and I am more than happy to oblige.

You could just as easily make these any color velvet that you want. Just use the food coloring of your choice. Less or more.

The frosting? Oh. My. The. Frosting.

I’ve been searching for a while for a cream cheese frosting that was light, tasted amazing, and was stable enough to be piped somewhat.

Ta-da.

Only three ingredients for a magical cream cheese frosting that I was not licking out of the bowl.

Skinny Purple Velvet Cupcakes
TheSkinnyFork.com

The Skinny:
Servings: 24 • Size: 1 Cupcake • Calories: 134.3 • Fat: 3.4 g • Carb: 22.8 g • Fiber: 1 g • Protein: 3.3 g • Sugar: 12.6 g • Sodium: 191.9 mg

Ingredients:
Cupcakes:
1/2 C. Unsweetened Applesauce
1/4 C. Light Butter, Softened – Room Temperature
1 Egg
2 Egg Whites
2 Tsp. Vanilla Extract
1 1/3 C. Light Buttermilk (I use 1 1/3 C. Fat Free Milk with 1 Tbsp. + 1 Tsp. White Vinegar; Let stand for 5 minutes.)
1 Tbsp. Purple Food Coloring
1 Tsp. White Vinegar
1 1/2 C. Cake Flour
1 C. Whole Wheat White Flour
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt

Frosting:
8 Oz. Neufchatel (1/3 Less Fat Cream Cheese), Softened
1 C. Powdered Sugar
1 Tsp. Vanilla Extract

Directions:
Preheat the oven to 350 degrees F. Line cupcake trays with liners. I also gave mine a light spritz of baking spray to prevent the cake from sticking to the papers.

Whisk the egg and egg whites together in a large bowl together. Add in the remaining wet ingredients and whisk until well blended. Set aside.

In another large mixing bowl, combine the dry ingredients. Stir together until well mixed.

Add the wet ingredients to the dry and mix on medium-high speed for about a minute or until well combined.

Pour the cake batter into the prepared cupcake pans and fill each about 3/4ths of the way. Tap the pan on the counter a few times to release any air bubbles in the batter.

Bake for 15-20 minutes or until an inserted toothpick comes out clean.

Set the cupcakes to cool on a wire rack. While cooling, mix up the cream cheese frosting ingredients together until well combined.

Once completely cool, frost the cupcakes as you desire.

Keep stored in an airtight container in the fridge.

I would not recommend setting these out for long, especially on a hot day! The frosting will soften and ‘melt’.

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