Return to Content

Carrot Cake with Cream Cheese Frosting

Yankee Plus Dec 2015


Carrot Cake with Cream Cheese Frosting
2 votes, 5.00 avg. rating (92% score)
Print Friendly

I’m not sure if it’s because bunnies eat carrots (and the Easter Bunny is, by name, a bunny) that I associate carrot cake with spring and the Easter holiday, but it seems like the moment I spot a blooming daffodil or box of colored egg-dye at the supermarket, I get a craving for carrot cake with cream cheese frosting. Am I alone here?

carrot sheet cake with cream cheese frosting
Photo/Art by Aimee Seavey
Carrot cake with grated carrots, pineapple, and walnuts.

Food historians trace carrot cake back to the Medieval period, when carrot puddings were a way to get some subtle sweetness without sugar (the carrot is a true powerhouse for both raw, savory, and sweet eating), but over time carrot pudding evolved into carrot cake. The 1960’s in particular was a big decade for the sweetly spiced carrot cake in America, when it was touted as a “healthier” cake option thanks to the shredded carrots, but generous amounts of sugar, oil, and eggs have a way of cancelling out carrots, and this cake has those, too…not to mention frosting.

This carrot cake recipe is a classic, calling for plenty of shredded carrot, crushed or finely chopped pineapple, walnuts, nutmeg, and cinnamon. And the frosting, of course, is a rich and tangy cream cheese. I don’t know why carrot cake and cream cheese frosting go so well together, but they sure do.

shredded carrots for carrot cake
Photo/Art by Aimee Seavey
Any good carrot cake starts with freshly grated carrots.

Carrot cake can be made as a layer cake, but if you stick to a sheet cake baked in a 9×13-inch pan you only have to frost the top, and the cake is as portable as adding a layer of plastic wrap or a snap-on lid. After adding the frosting, which consists of just smoothing it across the surface with the back of a spoon, I spooned equal amounts of what was left into small bowls, which I then tinted orange and green, so I could pipe some fun carrot bunches on top where each “slice” would be cut. It’s an extra step for sure, especially if you dig out the piping bags and icing tips from the cake decorating dungeon drawer (all bakers have one), but I think we can all agree the effect is worth it.

Even if they do look a little bit like palm trees instead of carrots. Oh well.

carrot cake frosting
Photo/Art by Aimee Seavey
Leftover frosting can be tinted orange and green and piped into the shape of carrot bunches.

If you don’t want to add the carrots, just leave the frosting as is, or feel free to sprinkle with extra nuts.

carrot cake overhead
Photo/Art by Aimee Seavey
Cutting the cake!

Moist and flavorful with noticeable carrot, pineapple, and nut pieces, my co-workers here at Yankee had no trouble helping me eat this carrot cake. Make one for your spring or Easter table and see if your friends and family don’t follow their lead.

Happy spring!

Carrot Cake with Cream Cheese Frosting Recipe Links

Aimee Seavey


Aimee Seavey


Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!


One Response to Carrot Cake with Cream Cheese Frosting

  1. mgw March 26, 2015 at 7:12 pm #

    Yum!!! I love that each person gets there own carrot “tree”. Very, very pretty.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111