Recipe by Estee Kafra

Carrot Cake with Cream Cheese Frosting

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Dairy Dairy
Medium Medium
16 Servings

This is one of my favorite combinations: carrot cake + cream cheese! Perfect for any occasion.


Carrot Cake

  • 3 eggs

  • 1 cup oil

  • 1 and 1/2 teaspoons Gefen Vanilla Extract

  • 1 and 3/4 cups flour

  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 1 and 1/4 teaspoons baking soda

  • 1 and 1/2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 2 cup grated carrots

  • 1/2 cup chopped pecans

  • 1/2 cup sweetened coconut flakes

Cream Cheese Frosting

  • 1/2 cup unsalted butter, at room temperature

  • 3/4 cup cream cheese, at room temperature

  • 1 and 1/2 cups icing sugar

Garnish (optional)

  • walnut halves


For the Carrot Cake


Preheat oven to 350 degrees Fahrenheit.


In a bowl of an electric mixer, beat eggs, oil and vanilla extract. In another bowl, combine all the dry ingredients. Slowly add into the wet ingredients and mix. Add carrots, nuts and coconut. Mix for only 20 seconds more, just to combine.


Pour the batter into a well-greased eight-inch pan (round or square) and bake 40 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.


The trick to this carrot cake is the carrots themselves. They must be grated to a very fine consistency, using the small, fine holes on the grater or the blade attachment on your food processor.

For the Frosting


Mix all ingredients together until creamy.

To Assemble


Cut the cake in half horizontally and place one cake layer on a platter. Spread a cupful of the frosting over the cake and top with the second cake layer.


Spread the remaining frosting on the top and sides of the cake.


Garnish with walnut halves if desired.

Carrot Cake with Cream Cheese Frosting

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