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Carrot Cake with Cream-Cheese Icing


Photo by: Kelly Neil

The cream-cheese icing on this carrot cake helps balance out its spices and sweetness. It’s a to-die-for family favourite in her home.

Recipe courtesy of Jody Waugh, Seahorse Sweets


For the cake:
  • 3 eggs
  • 1 cup (250 ml) melted butter
  • 2 cups (500 ml) sugar
  • 2 cups (500 ml) flour
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) cardamom
  • 2 tsp (10 ml) baking soda
  • 2 tsp (10 ml) vanilla
  • 1 tsp (5 ml) salt
  • 1 cup (250 ml) crushed pineapple (with some juice)
  • 2 cups (500 ml) grated carrots
For the cream-cheese icing:
  • 2 cups (500 ml) softened, unsalted butter
  • 2 blocks, 16 oz (454 g), cream cheese, softened
  • 1 tsp (5 ml) clear vanilla
  • 1 tsp (5 ml) salt
  • 8 cups (2 L)  icing sugar


For the cake:
  1. Preheat oven to 350°F (175°C), 325°F (165°C) degrees for a convection oven.
  2. In a large bowl, cream together eggs, melted butter, vanilla and sugar.
  3. Sift flour, spices, baking soda and salt and add to the wet ingredients.
  4. Mix until incorporated.
  5. Fold pineapple and carrots into the batter.
  6. Divide batter equally across three greased and lined 8 or 9-inch round pans.
  7. Bake for 25 minutes and check with a toothpick. If still sticky, continue checking in 5-minute intervals.
For the cream-cheese icing:
  1. Cream the butter, cream cheese, vanilla and salt in a large bowl until all chunks of cream cheese are incorporated.
  2. Sift the icing sugar and add to main bowl of wet ingredients and mix. (For stand mixers, all at once; for hand mixers, one cup at a time.)

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