Carrot Cake with Cream Cheese Icing Recipe

Name: Carrot Cake with Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, plus 1 tablespoon for cake pan; 2 cups sugar; 1 teaspoon ground cinnamon; 4 eggs; 1 1/2 cups grated carrot; 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup hot water; 10 ounces finely chopped fresh pineapple, or tinned (well drained); 1/2 cup unsalted butter, room temperature; 1/2 pound cream cheese, room temperature; 2 cups icing sugar; 1 tablespoon lemon juice; Special equipment: an electric mixer and 2 (9-inch) cake pans

Servings: persons

1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice
Special equipment: an electric mixer and 2 (9-inch) cake pans

1
For the cake: Preheat the oven to 375 degrees F.
2
In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy.
3
Beat in the eggs 1 at a time, mixing well after each addition.
4
Fold in the grated carrot.
5
Sift together the flour, baking powder and salt.
6
Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well.
7
Mix in the remaining flour and water.
8
Fold in the pineapple.
9
Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
10
Divide the batter evenly between the 2 cake pans.
11
Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
12
Cool in the pan for 10 minutes then remove from the pan and cool completely.
13
For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
14
Slice both cooled cakes into 2 layers.
15
Spread the icing in between the layers as you stack them up.
16
Ice the top and sides of the cake to finish.

1919

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup unsalted butter, plus 1 tablespoon for cake pan, 2 cups sugar, 1 teaspoon ground cinnamon, 4 eggs, and more.

Yes, Carrot Cake with Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake with Cream Cheese Icing

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