Carrot Cake with Cream Cheese Icing

It has been a very busy week with Dr’s appointments and making soups and such and I haven’t had a chance to do any crafting!  One good thing is that I brought my scroll saw home from the storage unit and have a few patterns I want to cut out.  Once they are done, I will post them.  I also have a few other projects I want to make, as I posted in my Preview post last week!  I hope you enjoy these posts when I get to them!

Until then….

We have a birthday lunch on Sunday and the request for dessert when I offered to bring it was Carrot Cake with Cream Cheese icing, so I used my favourite recipe to make one. I always add crushed pineapple to my carrot cake to keep it moist and it adds a nice flavour.



Here are all the ingredients I used.


For the cake:

I began by grating the carrots in my food processor.

In the bowl of my stand mixer I added the flour, baking powder, baking soda, salt, sugar and cinnamon and gave it a quick mix to blend it.



I added the eggs, carrots, pineapple, vanilla and vegetable oil.


And mixed it until it was all just combined.


I decided I wanted to make a nice big square cake this time so I divided the cake batter between 3  – 8 inch square greased aluminum pans.


I baked them at 350 degrees for about 35 minutes until they were golden brown and a toothpick inserted in each one came out clean. Then I set them aside to cool while I made the icing.


For the Icing:

Again, in the bowl of my stand mixer, I added the softened cream cheese, margarine/butter and vanilla.


And creamed it until it was smooth.


Next I added 7 cups of icing sugar to the cream cheese mixture, saving the 8th cup to the end in case it was unnecessary.


And blended it until I had a smooth icing. I added the last cup to make it thick enough.

Note: When mixing icing sugar in the stand mixer, I start it on the lowest speed to start so that I do not end up with icing sugar all over my kitchen…. again!


To Assemble the Cake:

I cut the tops off of two of the cakes to flatten them so they sit flat on the plate and each other.



I spread icing between these two layers and then more on top of the second layer.



And then placed the third layer on top.


I iced the whole cake.


Used an icing bag and a big star tip to pipe around the bottom and then the top.

And then added some sprinkles on top… because it is technically a birthday cake!  And that’s it, a Carrot Cake with cream cheese icing birthday cake!



Carrot Cake with Cream Cheese Icing

Preparation Time: 30 minutes  Cooking Time: 35 – 45 minutes  Servings: 12


For the Cake

  • 4 cups all purpose flour
  • 1 1/2 cups white sugar
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrot
  • 1 cup crushed pineapple, with juice
  • 2 tsp. vanilla

For the Icing

  • 2 – 8 oz. packages cream cheese, softened
  • 1 cup margarine/butter, softened
  • 3 tsp. vanilla
  • 8 cups icing sugar
  • Sprinkles, optional


For the Cake

  1. Preheat oven to 350 degrees. Generously grease 3 x 8 inch pans.
  2. In bowl of stand mixer, add flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. Turn mixer on long enough on low to just blend it.
  4. Grate carrots, by hand or food processor.
  5. Add eggs, carrot, pineapple and vanilla.
  6. Mix until just blended.
  7. Pour into prepared pans.
  8. Bake at 350 degrees for 35 – 45 minutes until browned and toothpick inserted comes out clean.
  9. Cool while preparing icing.

For the Icing

  1. In bowl of stand mixer, cream together cream cheese, margarine/butter and vanilla until smooth.
  2. Add 7 cups of icing sugar.
  3. Mix until smooth.  Add last cup of icing sugar if too runny.

To Assemble

  1. Cut the tops off of 2 of the 3 cakes to even them out.
  2. Place first layer on cake plate.
  3. Add layer of icing, then top with second layer.
  4. Repeat, ending with uncut top layer.
  5. Ice entire cake.
  6. Pipe around top and bottom of cake using icing bag and large star tip.
  7. Top with sprinkles.
  8. Cover and refrigerate until serving.



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