Yield: 2 (9 inch) circle cakes


2 cups flour

1 1/2 cups sugar

1/4 cup brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

1/4 tsp ground ginger

2 cups carrots, finely grated

1 cup coconut flakes

1 cup raisins

1 (8 oz) can crushed pineapple, drained

1 1/2 cups walnuts, finely chopped

1 cup vegetable oil

2 tsp vanilla

1 Tbsp orange zest

3 eggs

For the frosting:

2 sticks butter, softened

16 oz cream cheese, softened

3 cups powdered sugar

4 tsp vanilla

1/4 tsp almond extract

Salt, to taste


  1. For the cake, preheat the oven to 350 degrees.
  2. Grease two 9 inch round cake pans and set aside. In a large bowl, mix together the dry ingredients and spices.
  3. In a mixing bowl, combine the carrots, coconut, raisins, pineapple, walnuts, oil, vanilla, orange zest and eggs. Stir to combine completely.
  4. Slowly add the dry ingredients into the carrot mixture and stir until just combined. Pour into the prepared pans and bake for 35-40 minutes or until golden brown.
  5. For the frosting: whip all ingredients together until creamy, light and fluffy. Once the cake has cooled, frost and serve!

1 Comments on “Carrot Cake with Cream cheese Frosting”

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