Carrot Cake with Cream Cheese Frosting

carrot cake slice on plate

Carrot cake. Yummy. My Uncle Norm used to serve carrot cake at his sandwich shop near the courthouse. I have adapted his recipe. I baked a lot of carrot cakes when I had the cafe.

  • Carrot Cake with Cream Cheese Frosting
  • Preheat oven to 325
  • Place rack in center of oven
  • Place 1 cup of walnuts on one side of a rimmed baking sheet and 1 cup of pecans on the other side.
  • Toast for 8 minutes
  • Set aside to cool
  • Place 2 cups of flaked coconut on a rimmed baking pan and toast for 7 minutes.
  • Stir and toss. Then check to see if it’s dry or not. If still moist continue to toast in 1 minute intervals until it’s done.
  • Stir and set aside to cool. (1 cup goes into the batter and 1 cup will be added to the frosting)
  • With a food processor and the shredding attachment grate 3 cups of carrots(about 6 med size carrots) or grate by hand.
  • Set aside
  • Measure, whisk together and set aside:
  • 3 cups flour
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • In a large bowl beat: (I use a Kitchen Aid Mixer with the paddle attachment)
  • 4 eggs
  • Add and mix for 1 minute
  • 2 & 1/2 cups of granulated sugar
  • Slowly mix in:
  • 1 & 2/3 cups of oil  (like Wesson oil)
  • 2 teaspoons real vanilla extract
  • Slowly add the flour mixture and beat until combined.
  • Chop the walnuts and add to the mixture. Pieces should be very small.
  • Add and stir by hand with a sturdy spoon until well combined:
  • Grated carrots
  • 1 (8oz) can of crushed pineapple, drained
  • 1 cup of the toasted coconut
  • Pour batter into the baking pan and level the top


  • Bake 55 minutes at 325
  • A tooth pick inserted should come out clean if its done
  • The cake will slightly pull away from the sides of the pan when done


  • Completely cool in the pan
  • Cream Cheese Frosting
  • Make sure the cream cheese is at room temperature (DO NOT MICROWAVE to soften)
  • Butter should be at room temperature as well
  • Cream: until smooth (no lumps)
  • 12 oz of Philadelphia brand cream cheese
  • 3/4 stick of unsalted butter (6oz)
  • Slowly add 1-1/2 cups powdered sugar, sifted (see Note below)
  • By hand stir in the toasted coconut and chopped toasted pecans (tiny pieces)
  • Spread frosting over the cake when it is completely cool
  • Store in the refrigerator if you won’t be serving this within a few hours.

NoteTo avoid runny cream cheese frosting.
Sugar is hydroscopic. It attracts water molecules and tends to melt when it comes into contact with moisture. Cream cheese has a lot of moisture in it. (Also-salted butter has more moisture than unsalted butter.) Powdered sugar doesn’t melt as much as granulated sugar, but you’ll always have a soft icing when using cream cheese. The more powdered sugar you add the softer the icing becomes. If you want to frost a cake with cream cheese frosting stick to the ratio of cream cheese to butter to powdered sugar as follows: for every 8 oz of cream cheese use 4 oz of unsalted butter and 1 cup powdered sugar.

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