Carrot Cake with Cream Cheese


Cake Layers:

2 cups cake flour

2 tsp. baking powder

1 ½ tsp. soda

1 ½ tsp. salt

2 tsp. cinnamon

2 cups sugar

1 ½ cups melted coconut (or other) cooking oil

4 eggs

2 cups chopped raw carrots

1 (8 ½ oz.) crushed pineapple, drained

½ cup chopped pecans

1 (3 ½ oz) can flaked coconut

Cream Cheese Frosting:

1 stick butter, softened

2 (8 oz.) pkg. cream cheese softened

1 tsp. vanilla (or lemon) extract

2 boxes confectioner’s sugar


Sift together the cake flour, baking powder, soda, salt and cinnamon in a large mixing bowl.  Add sugar, oil, and eggs.  Mix well.  Stir in carrots, pineapple, nuts and coconut.  Blend well.

Pour into three 8” or 9” greased and floured cake pans.  Bake at 350 degrees for 30 to 35 minutes or until done.  Cool and frost.

For the frosting, cream together the butter, cream cheese and extract.  Sift in the sugar a little at a time and beat until smooth.

To serve, sprinkle with Candied Pecans and drizzle with Caramel Sauce (recipes below).

Candied Pecans:


½ cup sugar

1 tsp. cinnamon

1 tsp. salt

Dash of cayenne pepper

1 egg white, beaten just until frothy

1 Tbls. water

2 cups pecan pieces


Mix the sugar, cinnamon, salt, and cayenne in a small bowl and set aside.

Whisk frothy egg white and water in a separate bowl, Toss pecans in egg white mixture until coated.  Add the sugar mixture until pecans are evenly coated, Spread pecans onto baking sheet.

Bake at 250 degrees (very low temperature), stirring every 15 minutes for one hour or until evenly browned.

Caramel Sauce:


2 egg yolks

1 cup heavy cream

1 pound light brown sugar

1 Tbls. butter

1 tsp vanilla

1/8 tsp. salt


Mix egg yolks, cream, and sugar in a heavy saucepan over low heat.

Add butter, remove from heat and cool slightly. Add vanilla and salt.


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