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You are here: Home / Cakes / Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

May 4, 2019 by Marisa 22 Comments

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The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and assembled together with the most luscious cream cheese frosting to form a two layered cake.

Carrot Cake with Cream Cheese Frosting

I forgot how much I loved carrot cake until I revisited this recipe. It’s like seeing a long lost best friend and not being able to get enough.

Memories came flooding back on all the times I’ve baked this cake for Sunday family gatherings at mamma’s house.

It’s been a family favourite for a long while and just recently my sister requested the recipe. She raves about it all the time, claiming it’s “the best she’s ever tasted” !

I’m so glad to have found this recipe, type written…yikes, who even owns a typewriter anymore. It’s dog eared and slightly spattered with cake batter.

It truly attests to the shear amount of times I’ve baked this deliciously moist cake.

Much of its moistness comes from sweet bits of crushed pineapple which makes a lovely contrast to the finely ground walnuts and carrots speckled throughout the cake.

Baby carrots in a brown wooden box.

What Pans Can I Use to Bake Carrot Cake?

You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I’ve always done.

However, do keep in mind you’ll need to bake it for 50 to 60 minutes. Or simply until a toothpick inserted in the middles comes out clean.

One batch of the cream cheese frosting will be enough for a 9 x 13 inch cake.

Two layers of carrot cake on a black cooling rack.

This time around, I decided to elevate it into a much more elegant 2 layered cake. Inspired by what is now being referred to as “naked cake” and I used 2, 9 inch round cake pans.

It’s a lovely way of making a cake with open layers.

This has the icing peeking through the outer edges, giving it a more exposed look. I find it gives the cake a pretty and enchanting appeal!

How to Decorate a Two Layered Carrot Cake

To achieve the frilly icing border, you’ll want to start piping at the inner edge of your cake, working your self inward.

Use an off set spatula to smooth the inside frosting while leaving the edges untouched.

Bottom layer of carrot cake topped with cream cheese

I repeated the same with the top layer and piped a rosette in the middle of the cake.

I wanted to achieve the look of a naked cake but with a frilly border!

Two layered carrot cake with frosting on a cake stand.

How to Make Cream Cheese Frosting

You can either use an electric mixer when beating your cream cheese frosting or a food processor with a 4 cup capacity.

Both methods work quite well but I do prefer my food processor as this gives me a wonderful smooth consistency in mere minutes.

I doubled the frosting amount for this 2 layered cake and used a 1M piping tip from Wilton to decorate the carrot cake.

You’ll have a little more than enough for the double layers so be as generous as you like!

A 2 layered Carrot cake on a white cake stand.

This recipe was given to me by Raoul whom I’ve never met.

He was gracious enough to pass on this recipe through a mutual friend.

Raoul worked in our hospital cafeteria and had my colleagues and I running down every second Wednesday to get our carrot cake fix!

It’s that wonderful and you’ll want to make it over and over again!

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And if your as much of a carrot cake lover as I am you’ll want to check out these Gluten Free Mini Carrot Loaves! It’s a slight variation on this 2 layered carrot cake. But minus the cream cheese.

Happy baking dear friends!

This recipe was originally published May 25, 2015 and republished May 4, 2019 with updated content and photos.

Carrot Cake with Cream Cheese Frosting
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5 from 3 votes

Carrot Cake with Cream Cheese Frosting

A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.
Course Dessert
Cuisine American
Keyword Carrot Cake, Cream cheese frosting
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 587kcal
Author Marisa

Ingredients

  • 1 1/2 cups sunflower oil or canola oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts finely chopped
  • 14 ounce canned crushed pineapple well drained
  • 2 cups grated carrots about 3 medium sized

CREAM CHEESE FROSTING (double this amount for a 2 layer cake)

  • 3 ounces cream cheese
  • 2 teaspoon pure vanilla extract
  • 1/4 pound butter
  • 1/2 pound powdered sugar (icing sugar)

Instructions

  • Grease and flour 2, 9 inch round cake pans.
  • Preheat oven to 325 degrees F.
  • In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
  • In a separate bowl, whisk the flour, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and stir until combined. 
  • Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
  • Divide evenly into the prepared pans.
  • Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
  • Transfer the pans on a wire rack and let cool completely in the pans.
  • Carefully release the cakes from the pans when cooled and ready to frost.

CREAM CHEESE FROSTING (double the amount for a 2 layer cake)

  • In a large bowl combine the frosting ingredients together. 
  • Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.

ASSEMBLING LAYERED CARROT CAKE

  • Carefully place one cake on a large serving platter.
  • To make the frilly icing border, use a piping bag inserted with a 1M piping tip.
  • Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
  • With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
  • Top with the second layer of cake and repeat with more frosting.
  • Pipe a rosette on the top middle of cake and garnish with mint leaves.
  • Slice and enjoy with your favourite cup of coffee or tea.

Nutrition

Calories: 587kcal | Carbohydrates: 93g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 383mg | Potassium: 330mg | Fiber: 3g | Sugar: 70g | Vitamin A: 4802IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

Filed Under: Cakes, Dessert Tagged With: Carrot Cake, creamcheese, delicious, dessert, moist, walnuts

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Reader Interactions

Comments

  1. blankcarmie

    May 25, 2015 at 3:27 pm

    wow!!!!! definatly looks delicious, i think its a perfect idea for carrot cake lovers as a birthday cake!!!!! beautiful presentation!!!!! and yes i remember tasting it absolutly delicious!!!!! best one in town!!!!!! hats off to my sister in law!!!!!! best chef in the kitchen!!!!! everything is always delicious!!!! and this is true!!!!!!!xoxoxoxo

    Reply
    • blankMarisa

      May 25, 2015 at 3:37 pm

      Thank-you so much Carmie….will have to bake it again soon and bring it over to your place?

      Reply
  2. blankcarmie

    May 25, 2015 at 5:10 pm

    yes good idea! with pleasure! I will furnish a delicious expresso to go with it! anytime!!!!

    Reply
  3. blankMary

    May 26, 2015 at 12:04 am

    What a beautiful cake! My family loves carrot cake! Will definitely try this! Thanks for sharing! ?

    Reply
    • blankMarisa

      May 26, 2015 at 2:26 am

      Your very welcome Mary. Your family will love it:)

      Reply
  4. blankkristenchan0921

    May 26, 2015 at 2:17 am

    This sounds amazing! I love making carrot cake in the spring and I can’t wait to try out your recipe 🙂

    Reply
    • blankMarisa

      May 26, 2015 at 2:25 am

      Hi Kristen, it’s certainly loved by everyone. I would love to hear how it turns out:)

      Reply
  5. blankdulce

    June 30, 2015 at 11:15 pm

    Marisa it was delicious!!! thank-you for sharing!!

    Reply
  6. blankDulce

    May 10, 2019 at 9:03 am

    Hi Marisa yes I remember the carrot cake from the hospital..
    I have the same recepie for muffins.except I add almond powder..
    Love the naked look😘

    Reply
    • blankMarisa

      May 13, 2019 at 11:15 pm

      I imagine they make perfect muffins as well Dulce. I hope to taste your version one day soon! Thanks so much for dropping by 🙂

      Reply
  7. blankPaula Barbarito Levitt

    May 13, 2019 at 8:00 pm

    You have elevated the homey carrot cake to a special occasion cake suitable for just about any celebration. Carrot Cake happens to be my daughters favorite and I will have to prepare it for her when she visits.

    Reply
    • blankMarisa

      May 13, 2019 at 11:19 pm

      Paula it’s the only way I serve it up nowadays. It bakes beautifully and always gets rave reviews. Your daughter will love it I’m sure! Thanks so much for dropping by:)

      Reply
  8. blankjoandsue

    May 16, 2019 at 8:44 pm

    Classic! One of my all time favorites. Your photos are gorgeous!

    Reply
    • blankMarisa

      May 18, 2019 at 12:38 pm

      Thanks so much! Yes indeed it is an absolute classic and I can never get tired of this…I’m baking another today to bring over to a dinner party:)

      Reply
  9. blankAngela Romano

    June 8, 2019 at 9:46 pm

    WOWWW!! SO DELICIOUS

    Reply
    • blankMarisa

      June 10, 2019 at 10:12 pm

      I’m so happy you enjoyed it Angela!

      Reply
  10. blankAnna

    June 8, 2019 at 10:34 pm

    5 stars
    Amazing cake! Wow

    Reply
    • blankMarisa

      June 10, 2019 at 10:10 pm

      Thank you Anna, so glad you love the cake!

      Reply
  11. blankFarah

    August 3, 2020 at 12:44 am

    Hi! I am going to bake this cake next Saturday for my husbands birthday. Could I bake it in the morning and have it sit in the fridge until our family dinner in the evening or does it need to be served right away?

    Reply
    • blankMarisa

      August 3, 2020 at 7:30 am

      Hi Farrah, you can absolutely bake it the morning of! You can also bake the cake the day before and ice it the following day! Happy birthday to your husband!

      Reply
      • blankFarah

        August 3, 2020 at 10:11 am

        Thank you for the response!! I forgot to ask you one more thing. For the weight- do you know if 1/4 butter times two would be two sticks of butter?? And as far as the icing sugar is 1 lb of icing sugar going to be sifted or non sifted? (I say 1 lb bc I am making the layer cake!) thanks again

      • blankMarisa

        August 3, 2020 at 10:13 pm

        Hey Farah, so for the butter 1/4 pound equals a 1/2 cup of butter or 1 stick! So yes you’ll need 2 sticks of butter.

        As for the icing sugar…I don’t sift it for this recipe! Hope this helps!

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