Carrot Cake with PHILLY Cream Cheese Icing Recipe -
Carrot Cake with PHILLY Cream Cheese Icing Recipe
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Carrot Cake with PHILLY Cream Cheese Icing

Recipe by  

"Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs


  1. Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
  2. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
  3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.
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Reviews More Reviews

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.

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!

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.

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!

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!!!

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.

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.

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.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 64 mg
  • 21%
  • 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.

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