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Carrot cake with cream cheese glaze recipe

Carrot cake with cream cheese glaze recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

A sumptuous and moist carrot cake, studded with sultanas and spiced with cinnamon and nutmeg. You can use two 20 or 23cm round cake tins instead of the tube cake tin; simply adjust baking time as necessary.

161 people made this

IngredientsServes: 12

  • 350g grated carrots
  • 4 eggs
  • 275ml vegetable oil
  • 400g caster sugar
  • 250g sifted plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 150g sultanas
  • Cream cheese glaze
  • 150g icing sugar
  • 75g cream cheese
  • 1 tablespoon golden syrup
  • 1/2 teaspoon vanilla extract

MethodPrep:40min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr40min

  1. Beat together the eggs, oil and caster sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, bicarb, salt and spices. Add the carrots and sultanas. Pour egg mixture into dry ingredients, and mix well.
  3. Pour cake mixture into well greased 25cm tube or bundt cake tin. Bake at 180 C / Gas 4 oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together icing sugar, cream cheese, syrup and vanilla. Spread over cooled cake.

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Reviews & ratingsAverage global rating:(160)

Reviews in English (133)

by Pauline

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.-14 Nov 2007

by shayna

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.-28 Jun 2006

by Cooking Dad

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake.The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving.I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.-15 Nov 2005


Carrot Bundt Cake with Cream Cheese Glaze

Carrot bundt cake with cream cheese glaze is a showstopping festive cake that is light, fluffy, and moist. It is packed with grated carrots, cinnamon, vanilla, raisins, and walnuts for that warm holiday flavour and the best texture. The easy-to-make batter comes together in just 10 minutes, is baked in a round bundt cake pan, and comes out perfect every time. This carrot cake is topped with a homemade cream cheese glaze with walnuts on top. It's sweet, creamy, and savoury, and seriously looks just as amazing at it tastes. The perfect cake to make this spring for Easter.


Preparation

Step 1

1.Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
2.To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
3.In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
4.Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
5.Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
6.Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
7.To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
8.When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
9.Store in the refrigerator for up to 7 days.

*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor.
**When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown.
***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice :)


Ingredients for Carrot Cake:

  • All-Purpose Flour– This is the best type of flour to use in this cake to create a moist and tender crumb.
  • Baking Powder & Baking Soda– These are chemical leavening agents and react differently. The cannot be interchanged.
  • Cinnamon– Yes, it seems like there’s a lot but it’s delicious!
  • Ginger– This is a warm spice that is sweet but also has a slight spicy bite.
  • Nutmeg– It is very often used with cinnamon. It too is a warm spice with a nutty flavor.
  • Salt– Added to almost every baked good because it helps to enhance the other flavors.
  • Eggs– The yolk of the egg brings moisture and the white helps with creating structure in baked goods. Size large eggs are the standard size used in baking.
  • Granulated Sugar– This type of sugar in the carrot cake helps keep the crumb light and airy instead of heavy and dense.
  • Oil– A mild oil like canola or vegetable should be used. Using oil instead of butter leads to a very moist crumb.
  • VanillaExtract– Pure extract should be used for best flavor.
  • Carrots– This recipe calls for 1 pound of carrots. Wash, peel, and then grate the carrots on the side of your box grater with the small holes. You should end up with about 2 cups of packed shredded carrots.
  • Crushed Pineapple (or applesauce)– This adds additional moisture as well as flavor. Be sure to drain the crushed pineapple well by pressing through a mesh sieve.
  • Coconut, Nuts, & Raisins– These are optional add-ins that are often seen in carrot cake. Be sure to use BAKING raisins and toast the nuts (pecans or walnuts) for better texture.

Carrot Cake Ingredients

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 cup pecans, finely chopped (You can use a food processor)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg

Wet ingredients

  • 4 large eggs
  • 3/4 cup Vegetable oil
  • 1/2 cup vanilla Greek yogurt (lowfat or regular)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract

Cream Cheese Filling

  • 8 oz full fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour

Orange Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice
  • 1 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

(Optional) Decorative Garnishes


How to Prepare a Pan for Baking

  • 2 cups all purpose flour, sifted
  • 1 Tbl baking soda, scant measure
  • 1 tsp fine table salt
  • 1 Tbl ground cinnamon
  • 1/8 tsp freshly grated nutmeg - only fresh, if not skip it
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup vegetable oil
  • 3/4 cup whole milk buttermilk
  • 1 Tbl vanilla extract
  • 2 cups of grated carrots - see instructions below
  • 1 8 oz can of crushed pineapple, drained
  • 1/2 cup sweetened, flaked coconut
  • 1/2 cup golden raisins
  • 1/2 cup toasted pecans or walnuts, very finely chopped. I prefer pecans.

The Ultimate Carrot Cake Recipe

Cakes are welcome on a Southerner's table year-round, but there's something about spring that makes us want to pull out our cake pans and build a layer cake. Garden parties, baby showers, ladies luncheons &ndash all are a fantastic occasion (and great excuse!) to dig for Mama's tattered recipe cards and bake. This carrot cake is one of our all-time favorites. Made with grated carrots, pieces of Granny Smith apple, and sweetened coconut, the resulting cake layers are moist, sweet, and soft. They are also tender and delicate, so treat them carefully when removing from your pans. And, can we talk about the garnishes on this classic Southern cake recipe? We've frosted this best-ever carrot cake with Brown Sugar-Cream Cheese Frosting in between layers and down the sides of the cake, which has just the right amount of creamy sweetness to make guests ask for a second slice. If you're baking our Ultimate Carrot Cake for a special occasion or holiday, like Easter Sunday, you may also want to put in the time to master Candied Carrot Curls. Although not absolutely necessary to the cake, this pretty, colorful garnish is both unique and tasty. And, you can make these candied carrot pieces the night before your event so that they're ready to go once you're finished frosting. The best part? You've likely got most of the ingredients (and, there are only a handful) already in your pantry. What better way to spend a Saturday than to make this moist, stately carrot cake?


Recipe Summary

  • Cake:
  • Cooking spray
  • 9 tablespoons butter, softened
  • ⅔ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup low-fat buttermilk
  • 2 cups finely shredded carrot
  • Frosting:
  • ½ cup (4 ounces) block-style fat-free cream cheese
  • ¼ cup butter, softened
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 2 ¾ cups powdered sugar, divided
  • 1 tablespoon orange sugar sprinkles

To prepare cake, coat a 13 x 9-inch baking pan with cooking spray line bottom of pan with wax paper. Coat wax paper with cooking spray set aside.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack remove from pan. Carefully peel off wax paper cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.


Ingredients

For our dry ingredients, we use all-purpose flour, dark brown sugar, baking soda and powder, salt and spices. While I specifically like dark brown sugar in carrot cake treats, you can substitute light brown sugar. The dark variety has more molasses, which gives it a richer taste and a touch of additional moisture, but light brown still yields a tasty muffin.

If this is your first time making a carrot cake baked good, the pineapple and coconut may seem like odd additions. But rest assured, both are common carrot cake mix-ins and add wonderful flavor and texture. I don't recommend skipping them.

You may have also noticed I specified buttermilk rather than whole milk. I love the flavor buttermilk adds, but if you don't have any on hand, you can make your own buttermilk.

Simply add ½ tablespoon lemon juice or distilled white vinegar to ½ cup whole milk. We let the mixture sit for five to 10 minutes, and just like that, we have a buttermilk substitute.


Perfect Pairing

Grab a nice barley wine and you're in for a well-paired treat. Barley wines show off lots of caramel-forward and dried fruit flavors that blend beautifully with our dark brown sugar and spices. Considering that this is such a dense cake, we want a beer with plenty of mouthfeel, and barley wines certainly cover us there.

More of a wine fan? You can't go wrong with a Madeira with its complex, sweet nuttiness. Madeira also comes with a nice level of acidity that balances the tangy buttermilk and cream cheese while adding some brightness to our rich cake.

Oh, and as I mentioned, Baileys is delicious with this pound cake. If you decide on a Baileys pairing rather than ice cream, you'll love my Baileys Irish coffee martini for the perfect dessert cocktail.

For a delicious twist on a classic dessert, I hope you try this carrot pound cake with cream cheese glaze. I have no doubt everyone will fall in love with this super moist, flavorful cake. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.