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carrot cake with cream cheese frosting

(1 rating)
Bakin2aT avatar
Recipe by
Twanna Robinson
@Bakin2aT
Thomasville, NC

I first made this cake in 1995. I've made a few changes over the years. Unsweetened applesauce can be substituted for the oil, baking Splenda for the sugar, skim milk, and egg substitute can be used for the eggs to make a "healthier version" of the cake. I've tinkered with the frosting but don't like any substitutes in it. I usually make in a 9x13 pan but have made into cupcakes or double layered 9 inch cake.

(1 rating)
yield 12 serving(s)
cook time 55 Min
method Bake

Ingredients For carrot cake with cream cheese frosting

  • CAKE
  • 2 1/4 c
    all purpose flour
  • 1 1/2 c
    sugar
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 tsp
    nutmeg
  • 1 1/2 tsp
    cinnamon
  • 1 c
    canola oil
  • 2 c
    freshly shredded carrots
  • 1/2 c
    milk
  • 3
    large eggs
  • 1 1/2 c
    flaked coconut
  • 1/2 c
    chopped walnuts
  • 1/2 c
    raisins - optional
  • FROSTING
  • 8 oz
    cream cheese, room temperature
  • 1 stick
    butter, softened
  • 1 box
    10x sugar (confectioners)
  • 2 tsp
    vanilla extract (not imitation)

How To Make carrot cake with cream cheese frosting

  • 1
    Preheat oven to 325F. Oil and flour pan(s). I use Baker's Joy for the convenience. Set pan(s) aside.
  • 2
    In a small bowl, combine coconut, walnuts, and raisins (if using). Set aside.
  • 3
    In a large bowl, combine all dry ingredients starting with flour ending with cinnamon. Make a well in the middle of the bowl for the wet ingredients.
  • 4
    Add carrots, milk, oil, and eggs. With hand mixer, beat at low speed until ingredients are just blended. Beat at medium speed for two minutes. Scrap bowl frequently.
  • 5
    Fold in ingredients from small bowl until blended using a spatula. Pour into prepared pan(s)
  • 6
    Bake at 325F for 55-60 minutes or until a toothpick inserted in the center comes out clean (this time is for a 9x13 pan, less time for round cake and cupcakes). Cool 20 minutes in pan then can flip onto cake plate to finish cooling. Cool the cake completely before frosting.
  • 7
    For Frosting - mix cream cheese, butter and vanilla in large bowl. Beat with electric mixer at medium speed until well blended and fluffy.
  • 8
    Pour 1/2 box of 10X sugar into cream cheese mixture. Blend until well blended and creamy. Add other half of box. Again, blend until well blended and creamy.
  • 9
    Frost cooled cake.
  • 10
    Sometimes I sprinkle some chopped walnuts on top of the cake for decoration.
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