Carrot Cake with Cream Cheese Frosting

Serves: 8-10 - Cooking Method: Bake - Total Time: 2 hours

Carrot Cake with Cream Cheese Frosting - a super moist cake with shredded carrots and crushed pineapple. You select to add the raisins and/or nuts. After baking the sweet confection, top with our vanilla cream cheese frosting that is finger licking good!


For the Cake:

Flour – 2 ¼ cups

Baking Soda – 2 tsp
Cinnamon – 2 tsp
Salt – ½ tsp
Brown Sugar – 2 cups
Raisins – 1 cup (optional)
Eggs – 4
Butter, softened to room temperature – 3 (1/2 sticks)
Milk – ½ cup
Vanilla – 2 tsp
Crushed Pineapple – 1 cup
Carrots, shredded – 4 cups
Walnuts – 1 cup (optional)

For Frosting:

Butter – ½ cup

Cream Cheese – 8 oz
Vanilla – 1 tsp
Confectioners’ sugar – 14 oz


Preheat oven to 350.

Grease and flour your pan (10” springpan, 1- 9x13” pan, or 2 – 8” pans).
1. Mix Flour, Baking Soda, Cinnamon, Salt, Brown Sugar, and Raisins in large bowl. Add: Eggs, Butter, Milk, Vanilla, Crushed Pineapple, Carrots, Walnuts(optional) and blend on medium setting until all ingredients are well blended.

2. Pour into chosen prepared pan(s) and bake for about one hour or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from pan. Cool completely before icing.

3. Into food processor, blend: Butter, Cream Cheese, Vanilla, and Confectioners’ sugar until smooth. Frost cooled cake and decorate with shredded coconut, orange frosting in the shape of carrots, or spring edible flowers.

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