How to make a Carrot Cake with Cream Cheese Frosting

Published Date
December 31st 2020
Sliced Whole Carrot Cake with Cream Cheese Frosting
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A Carrot Cake made in Trinidad and Tobago is rich in flavor thanks to the spices and sugar. The best tip is to prepare and frost the cake 1 day in advance to absorb the cream cheese frosting. The Carrot Cake tastes even better with time!

You can replace the walnuts with raisins if you are allergic to nuts. For a twist, you can add one tablespoon of pineapple juice for added flavor. The result is a rich and moist, not to mention delicious, carrot cake! Have it paired with Banana Oatmeal Smoothie, the best snack ever.

Author: Classic Bakes Editorial Team
Average: 5 (9 votes)
Prep Time
30 mins
Cook Time
35 mins
Total Time
65 mins
2 cakes in 9 '' pan


For Frosting


Heat oven to 350 degrees F (175 C). Prepare two 9-inch cake pans by greasing and dusting with flour.
In a Bowl, whisk eggs, oil, apple sauce, white sugar, brown sugar and vanilla extract, and add flour, baking soda, baking powder, salt, nutmeg and cinnamon.
Fold in carrots and walnuts. Then pour into prepared pans.
Bake in the oven for approximately 35 minutes. When inserting a toothpick into the center of the cake, it should come out clean.
Remove from oven, place in a baking sheet with a rack to let the cakes cool completely before adding the frosting.
Instruction for frosting: Using a Mixer, or hand mixer, beat butter, cream cheese, confectioners sugar, and vanilla extract with the whisk attachment until the mixture is creamy and smooth.

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