A moist, lightly spiced cake topped with decadent cream cheese frosting. That’s what I like to call a WINNER! Carrot Cake with Cream Cheese frosting is one of my favorites.
Confession: I don’t make a lot of non-chocolate desserts because my husband is a self-proclaimed chocoholic. Although, he did order apple cobbler the other night at dinner, so maybe I’m rubbing off on him. I, however, and am self-proclaimed creamcheeseaholic. Yes, that’s a word, no need to look it up. When this cake and this frosting come together, they become a match made in dessert heaven. It’s my Mama’s recipe and you couldn’t ask for anything more. Thanks Mom!
Start by whisking together the dry ingredients.
Next, add in carrots and walnuts.
In a separate bowl, combine the wet ingredients.
Pour this liquid love into the dry bowl.
Mix together and pour in a 9×13 baking dish.
I did not lick the spoon, or the bowl. That would be wrong.
Bake the cake for 30 minutes.
In the meantime beat together the butter, cream cheese and vanilla.
Slowly add in the powdered sugar until you reach the perfect spreadable consistency. This was 4 cups for me.
Once the cake has cooled, gently spread the frosting over the top. If you do this while it’s warm, the frosting will melt and you will be sad. Don’t be sad, do it right.
Slice and devour!
XO, Sarah
- 2 Cups Sugar
- 2 Cups Flour
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Cup Shredded Coconut
- 2 Cups Shredded Carrots
- 1 Cup Chopped Walnuts
- 1½ Cups Vegetable Oil
- 3 Eggs
- 2 Teaspoons Vanilla Extract
- 6 oz. Pineapple Juice
- Preheat oven to 350.
- Whisk together sugar, flour, cinnamon, baking soda and salt.
- Stir in coconut, carrots and walnuts.
- In a separate bowl, whisk together oil, eggs, vanilla and pineapple juice.
- Pour wet mixture into the dry mixture. Mix until thoroughly combined.
- Pour cake batter, into a greased 9x13 baking dish. Bake for 30-45 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- 8 oz. Cream Cheese (softened at Room Temperature)
- ½ Cup Butter (softened at Room Temperature)
- 2 Teaspoons Vanilla Extract
- 4 Cups Powdered Sugar
- In a bowl, beat together cream cheese, butter and vanilla until light and fluffy.
- Gradually add 1 cup of powdered sugar at a time until frosting is spreadable consistency.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
A favorite dessert 🙂
Mine too!
Carrot cake is one of my favorites also, looks wonderful. I love cream cheese icing..
I could eat tubs of that cream cheese frosting, haha 😀
Our wedding cake topper was carrot cake, my favorite! 🙂
Love that, Yum!
Ok Sarah I’ll take a slice, refrigerated, over-night postal delivery ASAP. LOL Your Tk and Florida Bud. And fellow gardener and cream cheese lover and Alton and so on…Cheryl xo
You got it!
We are two peas in a pod 🙂
Yummmmm!!! Annnnnd…. now I want carrot cake! 😉
I want it again, and I just had it, haha!
I love carrot cake and with cream cheese frosting it is delicious!
I couldn’t agree more 🙂
Mmmmm, I need to make this immediately!
Yes you do 😉
*clapping* Superb. I am so loving this recipe. I’m always nervous about making carrot cake, not anymore.
Thank you! Let me know if you give it a try 🙂