Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze. Great recipe for Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze. I love chiffon cakes for their lightness and delicate texture. Carrot Cake is another favorite but often heavy.

This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze. This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze. Spread the pecans out on a rimmed baking sheet and bake until. You can have Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze using 26 ingredients and 13 steps. Here is how you cook that.

Ingredients of Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

It's of THE CAKE.
You need of large eggs.
It's of cake flour.
Prepare of packed light brown sugar.
It's of baking powder.
It's of ground cinnamon.
Prepare of ground ginger.
You need of salt.
It's of ground nutmeg.
You need of canola oil or any flavorless oil.
It's of smooth, unsweetened applesauce.
It's of vanilla extract.
It's of finely grated carrots.
You need of grated lemon zest.
You need of granulated sugar.
It's of CINNAMON CREAM CHEESE GLAZE.
Prepare of cream cheese, at room temperature.
Prepare of salted butter, at room temperature.
Prepare of confectioner's sugar.
It's of whole milk, more if needed.
Prepare of vanilla extract.
Prepare of ground cinnamon.
It's of chopped nuts, I used pecans, walnuts and peanuts.
You need of ACCOMPANIMENTS.
It's of fresh raspberries and blueberries.
You need of fresh whipped cream.

Mix in brown sugar, white sugar and coconut. pumpkin carrot chiffon cake with cream cheese glaze A chiffon cake is a moist but also light and airily textured cake, and suits pumpkin and carrot flavours. Beat eggs, sugar, buttermilk, oil and vanilla in large bowl until smooth. For more flavor, try toasting the nuts and coconut before adding them to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off.

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze instructions

Preheat oven to 325. Have a ungreased tube pan ready..
Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl.
Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt.
Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks.
Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended.
Add the carrots and lemon zest and beat until well incorporated about 30 seconds.
Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites. Take care not to deflate to much but fully incorporate ingredients.
Pour into tube pan. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist. Cool completely upside down on a bottle, see picture below.
When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate..
MAKE CINNAMON CREAM CHEESE GLAZE.
Beat cream cheese and butter until smooth.
Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy. Add drops more of milk only if to thick.
Spoon over cake, smoothing with off set spatula and allowing excess to run down sides. Sprinkle nuts on immediately while glaze is soft.

To expediate the cooling process, you can put the cakes on their wire. This truly is the BEST Carrot Cake with Cream Cheese Frosting I've ever had! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy orange-spiked cream cheese icing. So it should be no surprise that I am not a carrot cake person. Never have been, probably never will be.