Dairy Farmers of Canada

Carrot Cake with Cream Cheese Frosting

This recipe is taken from the 1988 Milk Calendar. This is the Carrot Cake with Cream Cheese Frosting recipe.

  • Prep: 15 min
  • Cooking: 40 min
Yields 10 servings
carrot cake with cream cheese frosting

Ingredients

  • 3/4 cup (180 mL) butter
  • 1 cup (250 mL) brown sugar packed
  • 3 eggs
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 1/2 tsp (7 mL) grounnd cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 cup (250 mL) Milk
  • 2 1/2 cups (625 mL) grated carrots
  • 1/2 cup (125 mL) raisins
  • 1/2 cup (125 mL) chopped pecans
  • 1/4 cup (60 mL) chopped candied orange peel (optional)
  • Cream Cheese Frosting
  • 6 oz (180 g) Canadian Cream cheese
  • 1/4 cup (60 mL) butter
  • 1 tbsp (15 mL) Milk
  • 2 cups (500 mL) icing sugar sifted
  • 10 oz (300 g) marzipan (optional, see below)
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Preparation

Carrot Cake

Beat butter until light. Gradually add in sugar. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, ground cinnamon and nutmeg. Stir into butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in grated carrots, raisins, pecans and candied orange peel.

Transfer batter to a buttered 9 x 13 in (23 x 33 cm) baking pan. Bake in a preheated 350 °F (180 °C) oven 40 min or until centre of cake springs back when lightly touched.

Cream Cheese Frosting:

Beat Canadian Cream cheese until smooth. Add in butter. Blend in milk. Stir in icing sugar until frosting is smooth and spreadable. Ice in the pan or turn cake out and ice. Decorate with marzipan carrots or sprinkle with toasted coconut.

Marzipan Carrots

: Colour 8 oz (250 g) marzipan with orange food coloring. Shape into small carrots. Colour 2 oz (60 g marzipan with green food colouring. Shape into carrot tops as shown in photo.

Tips

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Nutritional information

Per serving
Energy: 598 Calories
Protein: 8 g
Carbohydrate: 76 g
Fat: 31 g
Fibre: 2.4 g
Sodium: 299 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 127 mg
Vitamin A: 77 %
Selenium: 28 %
Folate: 22 %
Riboflavin: 19 %

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