Carrot Cake with Cream Cheese Icing Recipe

Carrot Cake with Cream Cheese Icing Recipe

Prep Time


Cook Time



Carrot Cake with Cream Cheese Icing Recipe

Carrot Cake with Cream Cheese Icing Recipe. Classic carrot cake complete with cream cheese icing is a favorite dessert among all.

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Nutrition Facts

8 servings

Facts per Serving

Calories: 888 Fat, Total: 55g Carbohydrates, Total: 89g
Cholesterol: 124mg Sodium: 670mg Protein: 14g
Fiber: 4g % Cal. from Fat: 56% % Cal. from Carbs: 40%


  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups grated peeled carrot
  • 1 8-ounce can crushed pineapple in juice, well drained
  • 1/2 cup currants
  • CREAM CHEESE ICING: 1 8-ounce package Philadelphia cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1/4 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 cups toasted chopped walnuts


  • 1 Preheat the oven to 350ºF.
  • 2 Grease and flour nonstick 8-inch square cake pan. Whisk first 5 ingredients in medium bowl to blend. Whisk sugar and eggs in large bowl. Stir in oil, buttermilk and vanilla. Mix in dry ingredients. Stir in carrots, pineapple and currants. Transfer to prepared pan.
  • 3 Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack, 10 minutes. Turn out onto rack and cool completely. Frost top and sides of cake. Press walnuts onto sides of cake. Chill to set icing. Serve.
  • 4 CREAM CHEESE ICING: Using electric mixer, beat cream cheese, butter, vanilla and orange peel in large bowl until fluffy. Stir in powdered sugar and beat until smooth.


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