Carrot Cake with Cream Cheese Frosting

This carrot cake recipe is a keeper. I baked it for Malcolm’s birthday, because carrot cake is his favorite. Three cheers for him! For he’s a jolly good fellow, for he’s a jolly good fellow, for he’s a jolly good fellow, which nobody can deny.

Carrot Cake
Adapted from Epicurious


  • 2/3 cup flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup chopped walnuts
  • 1 cup finely grated carrots
  • 1/2 cup chopped, drained pineapple

Cream Cheese Frosting


  • One 8-ounce package cream cheese
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners’ sugar


For the Cake:

Preheat the oven to 350°F.  Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan.  Coat the pan with flour. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour. Fold in the walnuts, pineapple, and grated carrot.  Transfer the batter to the prepared pan and bake for 50 minutes, or until a toothpick comes out clean. Cool completely before frosting.

For the frosting:

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat all igredients together on medium speed until well combined and fluffy, about 10 minutes. Spread the frosting on the top of the cake.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

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