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peggy's homemade carrot cake w/cream cheese icing

(5 ratings)
TchrLdy71 avatar
Blue Ribbon Recipe by
Fran Miller
@TchrLdy71
Parkersburg, WV

Who knew homemade carrot cake with whipped cream cheese icing could be so easy? This is another old-timey dessert from Aunt Peggy. Actually, she's my cousins' aunt on the other side, but call her what you will, she's a fantastic dessert maker. (Also check out her Cherry Delight in my JAP recipes!) =^..^=

Blue Ribbon Recipe

This is a good old-fashioned carrot cake recipe that's been passed down and has stood the test of time. It has simple ingredients and is sooo tasty. We decided to bake it in a bundt pan for a pretty appearance, but use any pan you'd like. The cake is dense but tender at the same time. We loved the flavor and texture of the coconut and walnuts. The whipped cream cheese icing is the perfect topping for this cake.

— The Test Kitchen @kitchencrew
►
(5 ratings)
yield 12 or more, depending on serving size
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For peggy's homemade carrot cake w/cream cheese icing

  • FOR THE CARROT CAKE:
  • 3 c
    grated carrots
  • 2 c
    all-purpose flour
  • 3 tsp
    cinnamon
  • 2 tsp
    salt
  • 1 tsp
    baking powder
  • 4
    eggs
  • 2 c
    sugar
  • 1 1/2 c
    vegetable oil
  • 1 c
    chopped walnuts or pecans, optional
  • 1/2 c
    flaked coconut, optional
  • WHIPPED CREAM CHEESE ICING
  • 1 1/2 stick
    butter or margarine, softened
  • 6 oz
    (3/4 block) cream cheese, softened
  • 1 tsp
    vanilla
  • 3-3 1/2 c
    powdered sugar
  • some
    walnuts or pecans for decorating, optional

How To Make peggy's homemade carrot cake w/cream cheese icing

Test Kitchen Tips
We baked our Bundt pan carrot cake for about 50 minutes. But every oven is different, so begin checking at 45 minutes.
  • 1
    Preheat oven to 350 degrees F.
  • Spraying the bundt pan very well with bakers spray.
    2
    Spray 13 x 9" pan or bundt pan with cooking spray and set aside. I used a bundt pan in the photos & any other type of cake pan will work, too. Just adjust the baking times! NOTE: If you're using a bundt pan, spray it EXTRA-well. Don't ask me how I know this...
  • Shredded carrots in a bowl.
    3
    Grate the carrots or, even better, have someone else grate the carrots while you measure, assemble, and mix. It's good to delegate when you can! Set the carrots aside when finished.
  • Flour, cinnamon, salt, and baking powder in a bowl.
    4
    In a medium mixing bowl, add the flour, cinnamon, salt, and baking powder.
  • Flour mixture stirred together.
    5
    Using the mixer on LOW speed, mix together quickly. Or just stir it with a big fork, if you're afraid of a mess. Set aside.
  • Eggs in a mixing bowl.
    6
    In a large mixing bowl, beat the eggs with the mixer.
  • Sugar and oil beaten into the eggs.
    7
    Add the sugar & oil. Beat well.
  • Slowly adding flour mixture.
    8
    Then add the flour mixture, a little at a time until everything is well incorporated.
  • Folding in the carrots.
    9
    Stir in the grated carrots with a large spoon.
  • Folding walnuts into the batter.
    10
    If you like nuts, stir in the chopped walnuts or pecans with the spoon, too.
  • Folding coconut into the batter.
    11
    Same with the coconut, if you choose.
  • Spreading batter into prepared pan.
    12
    Spread into the prepared pan.
  • Baking carrot cake in the oven.
    13
    Bake at 350 degrees F for 40-50 minutes for the 13 x 9" pan size or until a cake tester comes out clean. (Do NOT overbake, so check early!)
  • Carrot cake cooling on a wire rack.
    14
    Remove from oven & cool completely before frosting.
  • Continuing to cool the cake out of the pan.
    15
    If you're not serving from the cake pan, only cool for 10 minutes before turning out the cake onto cooling racks.
  • Mixing cream cheese, butter, and vanilla extract.
    16
    FOR THE WHIPPED CREAM CHEESE ICING: Cream the butter well with the mixer. Add the cream cheese & vanilla, then beat until blended.
  • Adding confectioners' sugar to the cream cheese mixture.
    17
    Gradually add the confectioners' sugar and continue beating until the mixture is smooth and desired consistency. If the icing is too soft to spread, chill for a while in the refrigerator.
  • Frosting the carrot cake.
    18
    Frost the cake with the whipped cream cheese icing. (Or do you ice the cake with the frosting?)
  • Adding nuts on top of frosting.
    19
    Decorate with walnuts or pecans, if desired.
  • 20
    Refrigerate to set before serving. Then refrigerate any leftovers or any slices you're hiding for later to eat when the kids go to bed. (Your secret is safe with me!) =^..^=
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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