Carrot Cake with Lemon Cream Cheese Frosting Recipe

Name: Carrot Cake with Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (3-ounce) packages cream cheese; 1/2 cup butter or margarine; 1 2/3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 2 cups sugar, granulated; 2 cups all-purpose flour; 1 teaspoon salt; 2 1/2 teaspoons cinnamon; 1 teaspoon ground clove; 1/2 teaspoon ground allspice; 1 1/2 teaspoons baking soda; 1 1/2 cups canola oil; 4 eggs; 3 1/2 cups carrots, grated; 1 cup chopped walnuts

Servings: persons

4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

1
Preheat oven to 350 degrees F.
2
In an electric mixer beat the cream cheese and butter on high until smooth.
3
Then add confectioners' sugar.
4
Continue to beat on high until the lumps have all dissolve.
5
Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.
6
In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda.
7
Add oil to the dry ingredients and mix well.
8
Add eggs; beat in one at a time.
9
Once the batter is properly mixed, stir in carrots and walnuts.
10
Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
11
Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2702

kcal

Calories

177

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 (3-ounce) packages cream cheese, 1/2 cup butter or margarine, 1 2/3 cups confectioners' sugar, 1 teaspoon vanilla extract, and more.

Yes, Carrot Cake with Lemon Cream Cheese Frosting 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.

That's it — enjoy your meal!

Carrot Cake with Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions