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Carrot Cake with Cream Cheese Frosting

I’m not really a cake person, I’d rather have pies or cheesecakes, but there are a few cakes I do like; and Carrot Cake is one of them. This Carrot Cake with Cream Cheese Frosting is a version of my Mom’s recipe that I tweaked a bit. It’s moist and flavorful and will become a favorite, I assure you!

You can also make them into cupcakes or muffins. My husband prefers his Carrot Cake as muffins without the frosting. It’s good either way!

A few optional add-ins are chopped walnuts, raisins, and coconut. I personally like walnuts and raisins, and my husband likes raisins. So be creative and change it up however you like it.

I also make a Sourdough Carrot Cake, which I will share as another post in the future, you can look forward to that one too! That one is actually my husband’s favorite.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 12

Ingredients:

  • CARROT CAKE:
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 4 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 3 1/2 cups all-purpse flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. grouond cloves
  • 1/2 tsp. ground allspice
  • 3 cups grated carrots
  • 1 (8-oz) can crushed pineapple, undrained
  • 1 cup chopped walnuts, optional
  • 1/2 cup flaked coconut, optional
  • 1/2 cup raisins, optional
  • CREAM CHEESE FROSTING:
  • 1 (8-oz) package cream cheese, softened
  • 4 oz (1/2 stick) butter, softened
  • 2 tsp. vanilla extract
  • 2 cups powdered sugar

Instructions:

  1. CARROT CAKE:

  2. Preheat oven to 350°F. Generously grease and flour a Bundt pan, a 9"x13" baking dish, two 9-inch round baking pans, or three 8-inch round baking pans; set aside. You can also grease your round pans, line them with parchment paper, and grease the flour the parchment paper, then you'll be assured they'll come out easily without sticking.

  3. In a large mixing bowl beat together the sugar and oil. Add eggs, one at a time. Add vanilla.

  4. In another bowl sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

  5. Add dry ingredients to wet ingredients, mixing just until combined. Stir in carrots, pineapple (with juice), nuts, coconut, and raisins. Pour into prepared pan(s).

  6. Bake for 60-75 minutes for a Bundt cake, or 40-50 minutes for 9x13-inch pan, or 25-30 minutes for round pans, until a toothpick inserted in the middle comes out clean. Allow to cool in pan 15 minute for a Bundt pan before removing to a wire rack to cool; and 10 minutes for rounds, or 9x13-inch pan if removing from pan. Once cooled completely, frost, top with additional chopped nuts, if desired, and serve.

  7. CREAM CHEESE FROSTING:

  8. Mix together cream cheese and butter until blended well. Add vanilla extract. Add in powdered sugar and beat until smooth. Frost cake and/or layers.

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