• Carrot Cake With Cream Cheese Frosting

    2 votes
    Carrot Cake With Cream Cheese Frosting
    Prep: 25 min Cook: 40 min Servings: 10
    by Robyn Savoie
    381 recipes
    A nut-sprinkled cream cheese icing is the perfect foil for this moist, not-too-sweet cake.


    • Cake Batter:
    • 2 Cups All Purpose Flour
    • 2 Tsp. Ground Cinnamon
    • 1 Tsp. Baking Powder
    • 1/4 Tsp. Salt
    • 2/3 Cups Butter, Softened
    • 1 Cup Granulated Sugar
    • 3 Large Eggs
    • 2/3 Cup Milk
    • 3 Medium Carrots, Shredded
    • 1/2 Cup Walnuts, Toasted & Chopped
    • Icing:
    • 1/2 Cup Butter, Softened
    • 4 Oz. Reduced-Fat Cream Cheese, Softened
    • 1 Tsp. Vanilla Extract
    • 2 1/2 Cups Powdered Sugar
    • Topping:
    • 1/4 Cup Walnuts, Toasted & Finely Chopped
    • 2 Tbsp. Firmly Packed Light Brown Sugar


    1. Prepare Cake Batter: Preheat oven to 350°F. Grease a 9-Inch round cake pan. Dust with flour; tap out excess.
    2. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
    3. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool completely.
    4. Prepare Icing & Topping: Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in powdered sugar until well blended. For topping, mix together nuts and brown sugar.
    5. Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
    6. Tip: If desired, icing can be omitted. Instead, dust top of cake with powdered sugar.

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