Carrot cake with cream cheese buttercream

With this moist and fluffy carrot cake, one will want to have teatime all day long. This delicious old-fashioned recipe contains carrots, cinnamon, pecans, and raisins. All these ingredients add an appetising texture and crunch to the mix, whereas the fruit and cinnamon add an intense flavour punch.

An extra treat to this carrot cake recipe is the addition of crushed pineapple. This ingredient increases the sweetness level of the cake. It also helps to keep the cake moist and tender.

The best part about this cake is the cream cheese buttercream. It consists of only four simple ingredients but it is utterly delightful. Enjoy a perfect balance of sweetness from the powdered sugar and tartness from the cream cheese. Just what this cake needs to make it utterly irresistible.

If you are a carrot cake fan, this recipe will become your go-to recipe as it is by far a big hit. Let us know in the comments section of this recipe if you have tried it out.

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Carrot cake with cream cheese buttercream recipe

5 from 1 vote

Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons cinnamon

• ⅛ teaspoon allspice

• 2 cups sugar

• 1½ cups vegetable oil

• 4 eggs

• 2 cups finely grated carrots about 5-6 carrots

• ½ cup crushed pineapple drained

• ½ cup nuts chopped (pecans work well)

• ½ cup raisins

• Cream cheese buttercream

• ½ cup butter at room temperature

• 2 cups cream cheese at room temperature

• 3½ cups powdered sugar

• 1 teaspoon vanilla

Method

• Carrot cake
• Preheat the oven to 180°C and prepare the pans with baking spray. You can make this in a 9×13 pan.
• In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
• Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs.
• Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
• By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.
• Pour the batter into your prepared baking pan: 9×13 glass pan bake for about 45 minutes until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
• The cakes should be completely cool to the touch before frosting.
• Cream cheese buttercream
• Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.

Notes

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