Carrot Cake with PHILLY Cream Cheese Icing

Carrot Cake with PHILLY Cream Cheese Icing


"Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing."
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2 h servings 449 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.


  1. 71 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 ...

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 t...

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 cu...

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!

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 th...

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...

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.

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.

Absolutely loved it! Followed the instructions exactly, and it came out perfect.

Made this for my husbands birthday party. It was so moist and delicious. It was easy to make and everyone kept eating it, so I knew they meant it. I did not put in cloves since they were so s...