How to Make Carrot Cake with Cream Cheese Icing

Everyone should have a go to carrot cake recipe that meets your specific criteria for a perfect carrot cake.  For me, the perfect carrot cake is moist, loaded with carrots, not too sweet, spiced just right and includes an irresistible cream cheese icing.  If you like the sound of that, then this is the recipe for you!

Also Read: Carrot Cake Granola, Carrot and Apple Sauce Muffins, Carrot and Apple Salad

I created this recipe years ago for my friends at Canola Eat Well for their eat more veggies pamphlet. For me, it was important that it included lots of carrots. And that it does my friends. I’ve loaded it with 3 cups of carrots. Oh hello Vitamin A!

Here’s what it looked like in the pamphlet. Cake centerfolds are the best!

This recipe is a little different than most – I’ve reduced some of the oil by subbing in some plain yogurt, reduced the sugar, added whole wheat flour and jammed in 3 cups of shredded carrots (about 9 medium carrots).  My goal was to make it super tasty with slightly less fat and sugar and a touch more fibre and vitamin A than most carrot cake recipes. With or without the cream cheese icing, I think it’s delicious.  Let’s face it, it’s still cake – but why not boost the nutrients when eating cake!

Also, did you notice the orange juice and orange zest in the recipe. It goes so well with the warm spices and adds to the soft texture of this cake. I highly recommend you try it. Be sure to save some of that zest to decorate the icing.

Can You Freeze Carrot Cake

Yes! This cake freezes well without the cream cheese icing. This is a big recipe, so go ahead and freeze some to enjoy another time. Cut into pieces, place in airtight container and take out as many pieces as you need at any time. Reheat in the microwave or just let thaw on the counter.

Walnuts Are Optional

If you don’t like nuts don’t put them in! If you like the crunch but want to be considerate of nut allergies, use pumpkin seeds or sunflower seeds instead.

Print Recipe

5 from 3 votes

How to Make Carrot Cake with Cream Cheese Icing

This cake is loaded with 3 cups of carrots and warm, flavourful spices that make it irresistible. It's a little lower in sugar and oil compared to other recipes, thanks to the yogurt and extra carrots.

Prep : 15 minutes mins

Cook : 45 minutes mins

Total Time: 1 hour hr

Servings: 18 pieces

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 Tbsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 Tbsp orange zest one orange
• 3 eggs
• 2 Tbsp orange juice
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 2/3 cup canola oil
• 1/2 cup plain yogurt 2%
• 3 cups grated carrots
• 1 cup dried cranberries or raisins
• 1/2 cup chopped walnuts optional
• Cream Cheese Icing from CanolaEatWell.com
• 1 8 oz pkg cream cheese, softened
• 1/4 cup canola margarine
• 4 to 4 1/2 cups confectioner’s sugar
• 1 tsp vanilla extract

Instructions

• Grease and flour a 9×13 inch (3.5 Litre) cake pan.
• Preheat oven to 350°F (180°C).
• In medium bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and orange zest.
• In another large bowl, beat eggs with orange juice, granulated sugar, brown sugar, canola oil and yogurt. Beat until well combined.
• Stir in grated carrots.
• Add dry ingredients to wet ingredients stirring just til combined.
• Stir in cranberries and nuts if using.
• Pour into prepared pan.
• Bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean.
• Remove from oven and let cool on wire rack for 15 minutes.
• Run knife along edge of pan and invert on wire rack to cool completely.
• Once cake has completely cooled, frost with cream cheese icing.
• Cream Cheese Icing
• In a large bowl, beat together cream cheese and margarine until very smooth.
• Add 4 cups confectioner’s sugar and beat well.
• Add vanilla and beat to combine ingredients.
• Test stiffness of icing, if it’s too soft, add remaining 1/2 cup confectioner’s sugar.

Notes

Smaller pieces are another way to lighten up. Instead of cutting this cake into 3×6 rows to make 18 pieces, cut 4×6 rows to get 24 pieces. piece size 2.25″x2.17″

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Nutrition Facts (per serving)

Calories: 300kcal | Carbohydrates: 72g | Protein: 4g | Fat: 15g | Sodium: 270mg | Fiber: 3g | Sugar: 23g | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: carrots, coffee cake, cream cheese icing

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