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Carrot Cake With Cream Cheese Icing

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Carrot cake with cream cheese icing
2013-02-22 Other

This one is from the Good Stuff cookbook.

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes


Carrot Cake:
Butter, for the pan
4 Large Eggs
2 cups Powdered Sugar
2 cups Cake Flour, plus more for the pan
1½ cups Canola Oil
2 tsp Baking Soda
3 cups Finely Shredded Carrots
½ cup Sweetened Flaked Coconut
1 tsp Vanilla Extract
Pinch of Salt
Cream Cheese Icing:
6 oz Cream Cheese, at room temperature, 12 tablespoons
1 Tbsp Unsalted Butter, softened
1¼ cups Powdered Sugar
½ tsp Vanilla Extract


Preheat the oven to 350°. Butter and flour a 9 inch square baking pan.

To make the carrot cake, in a bowl, beat together the eggs, powdered sugar, flour, canola oil, and baking soda with a mixer to mix. Stir in the carrots, coconut, vanilla, and salt and mix well. Spoon the batter into the prepared pan.

Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and set the pan on a rack to cool.

Meanwhile, to make the icing, in a large bowl, beat together the cream cheese and butter with an electric mixer until creamy. Gradually add the powdered sugar and vanilla, and beat until smooth. When the cake is cool, spread the icing over the top. Serves eight.