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Carrot Cake with Cream Cheese Frosting

0 min
0 min
Carrot Cake with Cream Cheese Frosting
The perfect family dessert for Easter! A great treat anytime of the year. We especially like this at Thanksgiving too. Great 9x13 type cake to bring to a potluck, picnic or get-together. Super Bundt cake recipe for School Cake Walks, PTA Bake Sales, and a wonderful cake for receptions of all sorts!


Cake Ingredients:
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed
2 cups flour
2 teaspoon ground cinnamon
1/4 teaspoon groung nutmeg
2 teaspoons baking soda
1 8-ounce can crushed pineapple with juice
1 cup oil
1 teaspoon salt
4 large eggs (I used 4 Jumbo)
1 8-ounce package of shredded coconut
2 cups grated carrots
1 cup chopped walnuts

Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
Pinch of salt
1 lb powdered sugar
2 tsp lemon or orange juice
1/2 tsp vanilla


Preheat oven to 350 degrees. Grease a 9x13-inch cake pan or a 12 cup bundt cake pan. In a large mixing bowl, mix together until blended the white and brown sugar, flour, cinnamon, nutmeg, and the baking soda together. Next, add the pineapple, oil, salt and the eggs mixing everything well. Fold in coconut, carrots and walnuts until they are mixed throughout the batter. Pour into the prepared pan and bake the cake for about 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely and remove from the bundt pan if you used one before frosting. To make the frosting, in a medium sized mixing bowl, place the cream cheese, butter and salt until light and creamy. Add the sugar a little at a time, beating well after each addition. Then, add the juice and the vanilla to just mositen the frosting. Add a bit more sugar to thicken it if it needs it, or a bit more juice to thin the frosting to your desired thickness. Then, frost the cake. Optional garnish: Sprinkle toasted chopped walnut on the top of the cake.