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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting by Cake Artisan

3 cups all purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups vegetable oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract (I like to use Madagascar)
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut (I always leave this out)
1 1/2 cups pureed cooked carrots
3/4 cup drained crushed pineapple
1/2 cup water (optional)


1.    Preheat oven to 350F.  Grease two 9 inch layer cake pans line bottom with parchment circle, you can also use pan with removable bottom.
2.    Sift dry ingredients into a bowl.  Add oil, eggs and vanilla.  Beat well.  Fold in walnuts, coconut, carrots and pineapple.
3.    Pour batter into the prepared pans.  Place on middle rack of oven and bake for 40 – 50 mins, until edges have pulled away from sides and a cake tester inserted comes out clean.
4.    Cool in the pan for a few minutes then on a rack for 3 hours or until completely cool.  Fill and stack cakes and frost sides with cream cheese icing.  Decorate sides with crushed walnut pieces if desired.  I also made some carrots out of coloured marzipan.

Colleen’s Tips –  Use at your own peril!

1.    I give my cake pans a whack on the counter before I put them in the oven to release any large air bubbles and give the crumb of the cake a finer texture.

2.    When my cakes come out of the oven, while hot I push any domed top down to make the cake level.  No need to trim with a knife and it makes the cake dense to hold the weight of all that cream cheese!

3.    When colouring marzipan (or gumpaste) I first rub my hands with shortening as you would with hand cream.  MOST of the time the colours wash straight off with hot soapy water when I’m done.

Cream Cheese Frosting


16oz cream cheese, at room temperature
2 sticks of butter, at room temperature
6 cups confectioners/powdered/icing sugar
2 teaspoons vanilla extract
Juice of 1 lemon (optional but it adds a nice kick)


1.    Cream together cream cheese and butter in a mixing bowl.
2.    Slowly sift in confectioners sugar and continue beating until fully incorporated.  Should be free of lumps.
3.    Stir in vanilla and lemon juice if you choose to use it.


(3) Comments   


Sam Sotiropoulos on 10 January, 2009 at 12:47 pm #

Can I just say that this is one of the prettiest carrot cakes I have ever seen! And I simply adore carrot cake, so take it from, this one is a winner! Thanks for sharing. 🙂

Rain on 11 March, 2014 at 7:41 pm #

If I wanted to put cover this cake in fondant would the cream cheese frosting be stiff enough to hold the fondant?

Colleen on 22 March, 2014 at 9:25 am #

Hello Rain! Yes absolutely. I’ve used it many times underneath fondant and had no issues. I do tend to make it very stiff if that will be its end use though. Just add a little more powdered sugar to get a stiffer batch. Cheers! Colleen

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