Carrot Cake with PHILLY Cream Cheese Icing Recipe

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Most Helpful Positive Review

Nov 24, 2008

The carrot cake with the cream cheese icing was awsome! I made it for the girls at work, and it was a big hit.The only thing I did change was I put in a pinch of allspice. I had enought batter to make one loaf and some cupcakes.

—tinkerblue

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Most Helpful Critical Review

Mar 14, 2011

I did not use this recipe for the cake but I did use the recipe for the cream cheese frosting. We didn't like it. BUT, I will say this. In trying to cut our some fat/calories I used fat free cream cheese and I think that was probably the problem. So, I would recommend following the exact ingredients in case it was because of using the fat free stuff!

—Brandi

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59 Ratings

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Jun 28, 2009

Great flavor and texture, spices just right and lemon juice and zest in icing perfect. I reduced the sugar by a half cup and added one-quarter cup sweetened shredded coconut. I also added 1 cup raisins microwaved for three minutes in two cups water with orange extract and sugar and then drained. Recipe exactly filled a 9*13 cake pan.

—Jeremy

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Mar 03, 2009

I made this for my birthday cake and LOVED it. Used the exact recipe. Had no problem and I'd never made a cake from scratch before. Awesome!

—sandysue

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Aug 31, 2009

So far I've made this Carrot Cake 3 times and everyone has raved about it... making me a complete star in the kitchen!! I did take some suggestions from other recipes. For example I divided the sugar (1 cup white and 1 cup dark brown instead of 2 c. of all white sugar) and used slightly less crushed pineapple. I'm going to make it again tomorrow but use a total of 3/4 c. canola oil and 1/4 c. chunky applesauce instead of the 1 1/4 c. oil. I'm going to increase the cinnamon to 2 t. For the icing I will use only use 2 c. confectioner's sugar and no lemon. But I will add 1/4 c. chopped pecans. I really love Carrot Cake!!!

—Jaika

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Jan 11, 2010

Great carrot cake and love a cake with pineapple.. it gives it a really nice flavor. NOTE: Magic baking powder is available in Canada and not the US. I believe you can go online to order it, but I used regular baking powder in this recipe and had no issues.

—LemonLush

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Mar 26, 2009

Made this recipe for my family and they just loved it. They asked if this could be the carrot cake I make for them from now on.

—Christine M.

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May 26, 2009

Don't let only 4 reviews scare you away from this fabulous recipe!! Best carrot cake ever!! Easy to do in the bundt pan! So moist & delicious.

—Karen

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Nutrition

Calories
449 kcal
22%

Carbohydrates
54.4 g
18%

Cholesterol
69 mg
23%

Fat
25.2 g
39%

Fiber
1.4 g
6%

Protein
4.5 g
9%

Sodium
287 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Cake with PHILLY Cream Cheese Icing

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 449
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 6.8g 34 %
Cholesterol 69mg 23 %
Sodium 287mg 11 %
** Potassium 124mg 3 %
Total Carbohydrates 54.4g 18 %
Dietary Fiber 1.4g 6 %
Protein 4.5g 9 %
** Sugars 36.7g
** Vitamin A 44 %
** Vitamin C 6 %
** Calcium 3 %
** Iron 11 %
** Thiamin 17 %
** Niacin 14 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.