Carrot Cake with PHILLY Cream Cheese Icing

Carrot Cake with PHILLY Cream Cheese Icing

51 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h
Recipe by  Philadelphia Cream Cheese

“Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.”

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Ingredients

Adjust Servings

Original recipe yields 18 servings

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Directions

  1. Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  2. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

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Reviews (51)

Rate This Recipe
tinkerblue
52

tinkerblue

The carrot cake with the cream cheese icing was awsome! I made it for the girls at work, and it was a big hit.The only thing I did change was I put in a pinch of allspice. I had enought batter to make one loaf and some cupcakes.

Jeremy
37

Jeremy

Great flavor and texture, spices just right and lemon juice and zest in icing perfect. I reduced the sugar by a half cup and added one-quarter cup sweetened shredded coconut. I also added 1 cup raisins microwaved for three minutes in two cups water with orange extract and sugar and then drained. Recipe exactly filled a 9*13 cake pan.

sandysue
31

sandysue

I made this for my birthday cake and LOVED it. Used the exact recipe. Had no problem and I'd never made a cake from scratch before. Awesome!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 54.4 g
  • 18%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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