Carrot Cake with Cream Cheese Icing

Total Time:
1 hr 25 min
20 min
30 min
35 min

6 to 8 servings

  • Cake:
  • 1 cup unsalted butter, plus 1 tablespoon for cake pan
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups grated carrot
  • 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup hot water
  • 10 ounces finely chopped fresh pineapple, or tinned (well drained)
  • Icing:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 pound cream cheese, room temperature
  • 2 cups icing sugar
  • 1 tablespoon lemon juice
  • Special equipment: an electric mixer and 2 (9-inch) cake pans

For the cake: Preheat the oven to 375 degrees F.

In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.

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    Made this one 2 weeks ago OMG fantastic, My mother in law doesn't like carrot cake but this one she loved!!!!! Side note: Add 1 cup chopped walnuts and 2 shots of dark rum just to raise the bar.
    I only made the icing. It was delicious, easy to make, creamy and easily spread over an entire 2 layer cake.
    The lemon flavored frosting was delectable--though I am a sucker for cream cheese frosting. The cake was a bit dry, but I left out the 4 layers of icing and just went with one. Otherwise, the cake was perfect--including the pinneaple, which I don't normally enjoy.
    I didn't make the carrot cake, I just used the icing recipe and topped it on brownies It tasted fantastic! Adding the lemon juice to it turned the icing off white. It looked gorgeous. I highly recommend making the icing recipe!
    I will try this recipe one more time,but with some changes. I will add more carrots,not bake it quite as long and leave out the lemon out of the icing.I hope it will see if it turns out better.
    I found the cake too dense and did not allow enough carots. The icing gave the saving touch. I will not use the recipe again.
    I agree with other reviewers that if you are looking for a typical carrot cake with cream cheese icing, this is not it. But this does have a wonderful flavor and a moist, dense texture. Everyone I served it to loved it.
    It is a great recipe and is very easy to make.
    This cheesecake is so easy to make, and soooooooooo delicous
    I was very dissapointed with this receipe. Like other reviews posted I thought it was not like carrot cake at all. The lemon in the icing was good but not charactoristic of a good cream cheese icing. Overall I give it 2 points, but thats because I like cake. Since you took a moment to read the reviews...take another minute to find a better recipe.
    pineapple made cake too heavy and dense
    All my friends loved it.
    it was great
    This was great - i added in rasins and made mine into cupcakes - a word of advice - buy pre-shredded carrots - it will save much time and headache.
    Made cupcakes and topped each one with homemade candied orange peel.
    I made 3 Southwest Georgia Pound Cakes with the Cream cheese icing. I got both of these recipes from the food network. Each cake came out perfect & the icing was delicious. I receive rave reviews from my elder relatives and their friends. I would reccommend both recipes to any one the instruction were easy to follow. Thank you Ms. Paula I love your show!!!
    I didn't like the cake very much a bit dry and did not taste like carrot cake. The icing wasn't enough to ice the cake so I had to double it and then it was too much icing, but the icing tasted real good.
    The icing was great -- but I added more cream cheese and butter to cut down the sweetness. The cake was easy to make but it was kind of heavy and didn't taste like the carrot cakes I have loved.
    parhaps more carrots are needed. no sure. the batter tastes great! but i would not call the resulting cake a carrot one. i'd venture to say... it tastes like pound cake, with some grated carrots in it, for texture. like i said: good flavor, but not carrot-like.
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    Recipe courtesy of Food Network Kitchen