Last Updated on September 8, 2020 by Sweet and Savoury Pursuits
This moist and dense Carrot Cake with Cream Cheese Frosting is one of the best carrot cakes you will ever taste, the cream cheese icing is simply amazing!
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This is my favourite recipe for Carrot Cake and Cream Cheese Frosting. It is by far the most delicious carrot cake I've ever tasted. The cake is moist and dense and the cream cheese frosting has a nice tang to it which makes this cake taste absolutely amazing!
This recipe is adapted from Canadian Living's Best Carrot Cake with Cream Cheese Icing. I've made this carrot cake from Canadian Living several times and I always get so many compliments for it. Though the recipe is amazing, I always like to see if I can make a treat healthier without sacrificing the outcome.
I substituted half of the white flour for whole wheat pastry flour, which is great for using in cakes and muffins. Second, I reduced some of the granulated sugar and added an unrefined sweetener. I used pure maple syrup because the flavour works perfectly in this cake. Finally, I added some unsweetened shredded coconut to the cake.
All my taste testers found my healthier version of the carrot cake as equally delicious as the original. But you can judge for yourself, the original recipe for the carrot cake with cream cheese frosting from Canadian Living can be found here.
If you love carrot cake but want something with fewer calories take a look at this Carrot Muffin recipe, delicious and healthy! By the way, you can follow Sweet and Savoury Pursuits on Facebook.
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Carrot Cake with Cream Cheese Frosting
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. sea salt
- 1/2 tsp. ground nutmeg
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 pure maple syrup
- 3 large eggs
- 3/4 cup vegetable oil or other light tasting oil
- 1 tsp. pure vanilla extract
- 2 cups finely grated carrots
- 1 cup drained canned crushed pineapple
- 1/2 cup shredded coconut
- 1/2 cup chopped toasted pecans
Frosting:
- 1 8 oz. package regular cream cheese softened
- 1/4 cup unsalted butter softened
- 2 tsp. fresh lemon juice
- 1 tbsp. heavy cream you can also use milk or half & half cream
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. sea salt
- 4 cups icing sugar**
Instructions
For the cake:
- Position a rack in the centre of the oven and heat the oven to 350°F.
- Grease and flour two 8 inch round pans or one 9×13 inch cake pan.
- In a large bowl, combine both flours, cinnamon, baking powder, baking soda, nutmeg and salt.
- In another bowl, beat brown sugar, granulated sugar, maple syrup, eggs and oil, until there are no more lumps.
- Add the dry ingredients to the wet and stir with a large spoon until evenly incorporated.
- Add the grated carrots, crushed pineapple, shredded coconut and pecans.
- Divide the batter into the *two round pans or the one rectangular pan depending on what you prefer. Spread the top so it’s smooth.
- Bake until a toothpick inserted in the cakes comes out clean, about 28 to 30 minutes, for the 8 inch round pans and about 35 to 40 minutes for the larger 9×13 inch pan.
- Cool the cakes in their pans for 10 minutes and then run a knife around them before inverting the cakes onto a wire rack to cool.
For the Frosting:
- In the bowl of your mixer, on medium-high speed, beat the cream cheese and butter until smooth.
- Add the lemon juice, heavy cream, and vanilla extract, beat for 1 more minute then add the salt and one cup of icing sugar at a time until you have the desired consistency, I used 4 cups of icing sugar.
Notes
- The cake can be baked a day ahead of time and frosted on the day of serving. Once frosted keep the cake refrigerated.
- When making layered cakes I always like to weigh my pans so that I know I have the same amount of batter in each, this way you get even layers.
- I find that when using the icing for a layered cake it is better to add more icing sugar to have a stiffer icing which holds better on the sides of the cake. However, if you are serving this cake in a 9×13 inch pan, 3 cups of icing sugar is sufficient for the frosting.
Maria Dernikos says
This is such a wonderful combination.
Sweet and Savoury Pursuits says
Thank you!
Lily says
Thanks for visiting my blog, really glad to meet you, love your recipes, new fan!
Ayesha says
this look so yummy.....all that creamy goodness!! 🙂
Sweet and Savoury Pursuits says
Thanks! It's really the best I've tried.
Rana says
That is the best carrot cake I ever tried!! Moist and delicious!!
Sweet and Savoury Pursuits says
Thank you Rana!
eclecticoddsnsods says
both combinations i love, one to try x
Sweet and Savoury Pursuits says
Thanks! I would love to know if you give one a try!
eclecticoddsnsods says
Hehe I will let you know 'when' I do x
saucygander says
Your changes sound great, I also love using wholewheat flour, coconut and maple (or date) syrup! 🙂
Sweet and Savoury Pursuits says
Oh good! Thanks for stopping by.
indusinternationalkitchen says
Looks really delicious and its so good for you too! 🙂
Sweet and Savoury Pursuits says
Yes, of course all that carrot and pineapple is great for you! 🙂
nancyc says
Carrot cake is one of my favorite cakes! 🙂
Sweet and Savoury Pursuits says
Me too! 🙂
The Novice Gardener says
Love carrot cake w/ cream cheese frosting! This looks and sounds perfect, thanks for bringing this to the fiesta. Btw, are you okay with us calling you SSP, or is there a preferred name? -- Angie 🙂
Sweet and Savoury Pursuits says
Hi Angie, thanks for the compliment, I really like taking part of Fiesta Friday. I definitely don't mind you referring to my blog as SSP. My name is Fida by the way, just haven't gotten around to posting a picture of myself..hopefully that will come soon 🙂
kirstenmadaus says
I love carrot cake--and picked up some carrots at the store yesterday since I'm out of my shredded farm share freezer stash.
Thanks!
Sweet and Savoury Pursuits says
That's great, I hope you'll give this recipe a try! If you do, please let me know how you liked it.
chefjulianna says
Mmmm! My favourite cake is carrot cake and this looks like an amazing recipe! Beautiful photos, too! 😀
Sweet and Savoury Pursuits says
Thank you so much. Thanks for stopping by!
Nancy says
Your photos make me wish I could jump in and grab a nibble! It sounds delicious and perfectly spiced. And in my personal opinion, one can never go wrong with cream cheese frosting. Thanks for sharing it with us over at Fiesta Friday!
Sweet and Savoury Pursuits says
Thank you! I agree cream cheese frosting is so delicious!
Patty Nguyen says
I've been craving carrot cake the last few weeks, and here you come with an amazing one! I love the substitutions you made. Isn't it great when we make recipes our own by adding little tweaks here and there? So much fun!
Sweet and Savoury Pursuits says
Well then you'll have to try this recipe, it really is incredibly delicious!
lapetitepaniere says
It looks so pretty and tasty with (nutmeg, cinnamon, pecans)!
Sweet and Savoury Pursuits says
Thank you!
Ngan R. says
This is such a beautifully frosted cake and I can tell how moist it is by the looks of that lovely cross section. I like the substitution of whole wheat pastry flour for some of the regular flour, too. I bet it gives the cake a more wholesome flavor without sacrificing the moistness or overall flavor of the cake. Great idea!
Sweet and Savoury Pursuits says
Thank you! Yes, honestly I think I could have used the whole wheat pastry flour the entire recipe and it would have been just as good. Next time I will try it that way.