Carrot Cake With Cream Cheese Icing

Nancy Allen


Love this easy to make single 9 inch layer carrot cake, and the nutty crumb topping makes it one my favorites. Delicious!


★★★★★ 1 vote

10 serving
25 Min
40 Min


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  • 2 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 2/3 c
    butter, softened
  • 1 c
    granulated sugar
  • 3 large
  • 2/3 c
  • 3 medium
    carrots, grated
  • 1/2 c
    coarsely chopped walnuts ( 2oz. )

  • 1/2 c
    ( 1 stick ) butter, softened
  • 4 oz
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    confectioners sugar

  • 1/4 c
    finely chopped walnuts ( 1oz. )
  • 2 Tbsp
    firmly packed light brown sugar

How to Make Carrot Cake With Cream Cheese Icing


  1. Preheat oven to 350. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt.
  2. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
  3. Bake cake until top springs back when lightly touched and center tests done with a toothpick, about 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.
  4. Icing-beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until well blended.
  5. Topping-mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

Printable Recipe Card

About Carrot Cake With Cream Cheese Icing

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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