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Recipe: How to Make Carrot Cake with Cream Cheese Frosting

VO: Rebecca Brayton
Just because you’ve got a sweet tooth, doesn’t mean you crave chocolate. Carrot cake is the perfect dessert for those who crave sweetness, especially when it’s covered with tangy cream cheese frosting. Not only that, but carrot cake is a great snack for tea parties or even for breakfast, and traditionally has served as a wedding cake, as well. Our recipe can easily be adapted: while it makes a three-layer cake, you can easily use it to make a 9x13 sheet cake or even muffins. Just be sure to adjust your cooking times accordingly. In this video, shows you how to make your very own Carrot Cake with Cream Cheese Frosting.

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Recipe: How to Make Carrot Cake with Cream Cheese Frosting

This cake makes a great snack for tea, and can even serve as a traditional wedding cake.


- 3 eggs
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- ¾ cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
- 1 cup Orange juice

- 1 (8 ounce) packages of softened cream cheese
- ½ cup of softened butter
- 3 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract


1. Start by preheating your oven to 350°, and then grease and flour three 9” round cake pans.
2. Next, place your raisins in a saucepan and cover them with orange juice. Bring that to a boil, and then allow it all to simmer for a few minutes. When that’s done, drain off the juice and set the raisins aside until later.
3. Now, sift together the flour, baking soda, salt, nutmeg and cinnamon in a medium bowl.
4. Next take a large bowl and combine the eggs, buttermilk, oil, sugar and vanilla. Make sure to mix it well, then add the flour mixture and mix it well again.
5. In another medium bowl, combine your shredded carrots, coconut, walnuts, pineapple and raisins.
6. Add your carrot mixture to your batter, and fold it in well using a wooden spoon.
7. Now, equally divide your batter between your three cake pans, and bake it in your preheated oven for 25 to 28 minutes. You’ll know it’s done when a toothpick inserted into the middle comes out clean.
While you leave your cakes to cool completely on wire racks, you can make your frosting.
8. Cream together the cream cheese and butter in a medium bowl until the mixture reaches a creamy consistency. Then, add the vanilla.
9. Now, sift in the confectioners’ sugar a little at a time until it’s all incorporated.
10. Now back to the cakes: Once they have completely cooled, ice them. Cover one cake layer with a generous coating of frosting, then place another layer on top of that and ice that layer, following with the last layer of cake. Finish by frosting the entire cake, sides and all.
11. Now decorate your cake any way you like: I’m using marzipan carrots!
You can use this same recipe to make a sheet cake, muffins or a layer cake like I’ve made here. No matter what, it’s a great way to appease your sweet tooth without reaching for the chocolate.

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