comments 3

Carrot Cake with Cream Cheese Icing & Pecans

Carrot Cake Step 2

Carrot Cake Ingredients 2

This is my absolute favourite carrot cake; it’s slightly different than your traditional recipe but still hits all the high notes. The coconut and walnuts are subtle yet inviting, the crushed pineapple increases moisture and flavour, while the orange-zest cream cheese icing brings just the right amount of sweetness to the nutty, warm tones of this cake. This is my go-to dessert in the winter and never fails at pot-lucks or dinner parties. Who doesn’t love a good cream cheese icing, anyway?

Perfect pairing: hot tea with brandy and a wood fireplace

Ingredients (yields two thin cakes or one layered cake)

  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 ½ cups shredded carrots
  • ½ cup walnuts
  • ½ cup raisins (can omit)
  • ½ cup unsweetened shaved coconut
  • 1 can crushed pineapple (very well drained)
  • Pecans and orange zest as garnish


  1. With a hand mixer, beat eggs, sugar and slowly add in oil
  2. In a separate bowl, mix sugar, flour, baking soda, cinnamon and nutmeg
  3. Mix dry ingredients from step 2 with wet batter
  4. Add in carrots and continue to mix
  5. Mix in raisins, nuts, coconut and pineapple
  6. Bake at 350 degree F for 40 minutes in two 9-inch round pans. Bake for 50 minutes if using a single bundt pan

Icing: Ingredients

  • ½ cup soft butter
  • 12 ounces of cream cheese (1.5 blocks)
    • I recommend using the cream cheese in the foil blocks; the cheese found in the plastic containers are too wet and will cause your icing to be watery
  • 2 tablespoons honey
  • 2 tablespoons grated orange rind
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar

Icing: Instructions

  1. Beat butter and cream cheese until mixture is smooth
  2. Add honey, orange rind and vanilla
  3. Mix in icing sugar
  4. If icing is too thin or watery, add in extra icing sugar
  5. Use icing as your filling (in the middle) before covering the top and sides of cake
  6. Garnish sides with chopped pecans
  7. Sprinkle orange zest on top to finish (as pictured)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s