Carrot Cake with Buttery Cream Cheese Frosting

Carrot Cake with Buttery Cream Cheese Frosting
35
3 Reviews
A three-layer cake worthy of displaying in a bakery window! Moist carrot cake and cream cheese frosting with a hint of orange that brightens a classic dessert.
1:00
Prep Time
10:00
Total Time
16 servings

Ingredients

Carrot Cake

4 cups
packed ground carrots
1/2 cup
raisins
1/2 cup
walnuts
2 cups
all-purpose flour
2 teaspoons
baking powder
2 teaspoons
baking soda
2 teaspoons
ground cinnamon
1/2 teaspoon
salt
1/4 teaspoon
ground nutmeg
2 cups
sugar
4
large Land O Lakes® Eggs
1/2 cup
Land O Lakes® Butter, melted
1/2 cup
canola or vegetable oil
2 teaspoons
vanilla

Cream Cheese Frosting

1 (8-ounce) package
cream cheese, softened
1/2 cup
Land O Lakes® Butter, softened
1/4 teaspoon
freshly grated orange zest
1 teaspoon
vanilla
1 pound (4 cups)
powdered sugar

Directions

  1. Heat oven to 350°F. Grease bottom of three (8-inch) round cake pans. Line each pan with parchment paper cut to fit bottom.  Grease and flour parchment paper; set aside.
  2. Place ground carrots into bowl; set aside.
  3. Place raisins into food processor bowl fitted with metal blade, pulse until raisins resemble small pieces. Add walnuts, pulsing until mixture resembles coarse crumbs. Place mixture into bowl with ground carrots; mix well.
  4. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl; set aside.
  5. Beat sugar and eggs together in bowl at medium speed until thick. Gradually add melted butter and oil, beating until well combined. Stir in vanilla.  Add flour mixture to egg mixture; stir until just combined. Gently stir in carrot mixture. (Batter will be thick).
  6. Divide batter (about 2 1/2 cups per pan) evenly between prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean and center springs back when lightly touched. Cool in pans 10 minutes. Run knife around edges of pan to loosen; turn out cake layers onto cooling rack. Cool completely. (The cake layers are very tender, be careful when removing from pan.)
  7. Combine cream cheese, butter, vanilla and orange zest in bowl. Beat at medium speed until creamy and well combined. Gradually add powdered sugar, beating after each addition until well blended, smooth and fluffy in texture.
  8. Place 1 cake layer onto serving plate. Spread 3/4 cup frosting over top; top with second cake layer. Spread 3/4 cup frosting over second layer; top with third layer. Frost sides with 1/2 cup frosting and top of cake with remaining frosting. Cover and refrigerate 8 hours or overnight before serving.

Recipe Tips

It will take about 1 1/2 pounds of carrots to yield 4 cups of packed ground carrots. Peel and cut carrots in large chunks and grind in food processor. 

Nutrition Facts (1 serving)

Calories
560
Cholesterol
95mg
Carbohydrates
75g
Protein
5g
Fat
27g
Sodium
490mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

What a wonderful cake. My Granddaughter wanted a carrot cake for her 16th birthday and this one was perfect.

Rating

This is outstanding carrot cake - the one everybody in the family asks for!

Rating

Delicious carrot cake. I will definitely make this one again!

Rating

I just want to say look at the nutrition facts. Land o lakes needs to get on the healthy eating wagon.

Rating

Best carrot cake i have ever made andy hubsand thanks you for coming out with the recipe

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