Food & Travel | Carrot Cake with Cream Cheese Icing Recipe By @DreaOnassis | #SoPhi

by • August 6, 2012 • Cakes & High HeelsComments (0)1197

This was requested by a few people, I’m just going to jump right in with it.

2 cups sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoons ground nutmeg

3 cups finely grated peeled carrots (about 1 pound)


½ cup raisins

½ cup chopped pecans

Cream Cheese Icing

1 pack of cream cheese (softened)
1 stick of undated butter
2 cups of confectioner’s sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a 10 in. bundt (tube) pan. Beat sugar and vegetable oil in a large bowl until well mixed. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking soda, salt, cinnamon, and nutmeg into a large bowl, then add to the cream mixture. Stir in the carrots, pecans and raisins.

Pour the batter into the prepared pan. Bake for approximately one hour or until a knife comes out clean. Cool in pan for 15 minutes then transfer to a wire rack to cool completely.
Cream the cream cheese and butter in a medium bowl. Slowly add confectioner’s sugar until creamy. Add vanilla. For a carrot cake its best not to go overboard with the icing… either icing just the top or drizzle it across the cake so it runs over the sides, but do not icing the entire cake.

We’re doing snicker doodles next week, however feel free to send me more recipe requests! If I don’t have it I’ll find it for you. In the name of all things “for scratch,” your resident SoPhi baker is here to help. For more baking ideas follow my business, Honeecakes Bakery (@HoneecakesBkry) and be sure to check out my newly updated website,

Happy baking!

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