Delicious Carrot Cake and Cream Cheese Frosting Recipe from USA

Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting Recipe from USA
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 12 | Vegetarian diet


Carrot Cake and Cream Cheese Frosting
Carrot Cake and Cream Cheese Frosting

Carrot cake is a classic dessert that is loved by many for its moist texture and delicious flavor. This recipe combines the sweetness of carrots and pineapple with warm spices like cinnamon and cloves to create a truly decadent treat. Paired with a rich cream cheese frosting, this cake is perfect for any occasion.


Carrot cake has been around for centuries, with variations of the recipe dating back to the Middle Ages. Originally, carrots were used as a sweetener in cakes when sugar was scarce. Over time, the recipe evolved to include ingredients like pineapple and spices to enhance the flavor. Today, carrot cake is a popular dessert enjoyed all over the world.



How to prepare

  1. Preheat the oven to 350°F (177°C).
  2. Grease and flour two 9-inch cake pans.
  3. In a large bowl, mix together the dry ingredients.
  4. Blend in the oil, then beat in the eggs one at a time.
  5. Stir in the pineapple purée and carrots, mixing until well blended.
  6. Pour the batter into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean.
  7. Remove the cakes from the oven and allow them to set for 3-5 minutes.
  8. Remove the cakes from the pans and cool them completely on a wire rack before frosting.
  9. Beat the cream cheese until light and fluffy.
  10. Beat in the vanilla.
  11. Gradually beat in the confectioner's sugar.
  12. Frost the cake when it is completely cooled.


  • Add chopped nuts or raisins to the batter for added texture.
  • Substitute the cream cheese frosting with a classic buttercream or whipped cream frosting.
  • Top the cake with a sprinkle of cinnamon or chopped nuts for a decorative touch.

Cooking Tips & Tricks

Be sure to grate the carrots finely to ensure they blend well into the batter.

- Use fresh pineapple for the purée for the best flavor.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

- For a more decadent cake, add chopped nuts or raisins to the batter.

Serving Suggestions

Serve carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Be sure to mix the batter until just combined to prevent overmixing and a tough cake.

- Use room temperature ingredients for the best results.

- Check the cakes for doneness with a cake tester or toothpick inserted into the center.

Ingredient Substitutions

Substitute the vegetable oil with melted butter for a richer flavor.

- Use applesauce in place of the pineapple purée for a different twist on the recipe.

- Swap the cake flour for all-purpose flour if needed.

Make Ahead Tips

The cakes can be baked ahead of time and stored in an airtight container for up to 2 days before frosting.

- The frosting can be made in advance and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before frosting the cake.

Presentation Ideas

Decorate the cake with carrot curls or edible flowers for a beautiful presentation. - Dust the top of the cake with powdered sugar for a simple and elegant finish. - Serve the cake on a cake stand for a special touch.

Pairing Recommendations

Pair carrot cake with a glass of milk or a cup of hot tea for a comforting treat.

- Serve with a side of fresh fruit or a scoop of sorbet for a light and refreshing dessert option.

Storage and Reheating Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

- To reheat, place a slice of cake in the microwave for 15-20 seconds or until warmed through.

Nutrition Information

Calories per serving

Carrot Cake:

- Calories: 350 per serving

Cream Cheese Frosting:

- Calories: 200 per serving


Carrot Cake:

- Carbohydrates: 45g per serving

Cream Cheese Frosting:

- Carbohydrates: 30g per serving


Carrot Cake:

- Fats: 18g per serving

Cream Cheese Frosting:

- Fats: 12g per serving


Carrot Cake:

- Proteins: 4g per serving

Cream Cheese Frosting:

- Proteins: 2g per serving

Vitamins and minerals

Carrot Cake:

- Rich in Vitamin A and Vitamin C

Cream Cheese Frosting:

- Contains small amounts of calcium and Vitamin D


Contains dairy (cream cheese) and eggs.


Carrot cake is a moderately high-calorie dessert that is rich in carbohydrates and fats. It also contains some essential vitamins and minerals, making it a delicious treat to enjoy in moderation.


Carrot cake with cream cheese frosting is a classic dessert that is perfect for any occasion. With its moist texture, warm spices, and rich frosting, this cake is sure to be a hit with family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat that is both comforting and delicious.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Carrot Cake and Cream Cheese Frosting many years ago. It was a warm summer day, and I was rummaging through an old recipe box that belonged to my dear friend, Mrs. Jenkins. She was known for her delicious baked goods, and I had always admired her cooking.

As I sifted through the weathered cards and yellowed papers, my eyes landed on a handwritten recipe for Carrot Cake with Cream Cheese Frosting. The ingredients were simple yet intriguing - grated carrots, crushed pineapple, chopped walnuts, and a hint of cinnamon. I felt a rush of excitement as I realized that I had stumbled upon a hidden gem.

I immediately set to work gathering all the necessary ingredients and preheating my oven. The kitchen was filled with the sweet aroma of cinnamon and vanilla as I mixed together the batter. I carefully folded in the shredded carrots and pineapple, marveling at how the colors blended together to create a vibrant orange hue.

As the cake baked in the oven, I whipped up a batch of creamy cream cheese frosting. The tangy sweetness of the cream cheese paired perfectly with the moist, spiced cake. I couldn't wait to taste the finished product.

When the timer finally went off, I pulled the cake out of the oven and let it cool on the counter. The scent of warm spices filled the room, making my mouth water in anticipation. I carefully spread the frosting over the top of the cake, adding a sprinkle of chopped walnuts for extra crunch.

I sliced into the cake, revealing layers of moist, tender crumb studded with bits of carrot and pineapple. The first bite was pure bliss - a perfect balance of sweetness and spice, with a creamy frosting that melted in my mouth. I knew that I had stumbled upon a recipe that would become a family favorite for years to come.

I couldn't wait to share my discovery with my friends and family. I brought a slice of the carrot cake to Mrs. Jenkins, along with a copy of the recipe. She smiled as she tasted the cake, nodding in approval.

"You've done it, my dear," she said. "This is a recipe worth sharing with the world."

And share it I did. I made the carrot cake for every special occasion - birthdays, holidays, and family gatherings. Each time, it was met with rave reviews and requests for the recipe. I proudly passed on the tradition of baking this beloved dessert to my children and grandchildren, who now make it with their own families.

As I look back on that fateful day when I stumbled upon the recipe for Carrot Cake and Cream Cheese Frosting, I am filled with gratitude for the joy it has brought to my life and the lives of those I love. It is a reminder that sometimes, the best recipes are found in the most unexpected places, just waiting to be discovered and shared with the world.


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