Carrot Cake with PHILLY Cream Cheese Icing

Name: Carrot Cake with PHILLY Cream Cheese Icing
Prep time: 20 min
Cook time: 60 min
Total time: 120 min
Ingredients: 2 cups flour; 2 teaspoons MAGIC Baking Powder; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; 0.25 teaspoon ground nutmeg; 1 dash Dash of ground cloves; 0.5 teaspoon salt; 4 eggs; 1.25 cups oil; 2 cups granulated sugar; 2 cups grated carrots; 1 (19 ounce) can crushed pineapple, well drained; 0.5 cup chopped walnuts or pecans; 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened; 0.25 cup butter, melted; 2 cups icing sugar; 1 teaspoon lemon juice; 0.5 teaspoon grated lemon peel

4.7

(92)

72 Reviews

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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.

Submitted by Philadelphia

Updated on February 9, 2022

Prep Time:

20 mins

Cook Time:

1 hr

Additional Time:

40 mins

Total Time:

2 hrs

Servings:

Yield:

18 servings

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Ingredients

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Original recipe (1X) yields 18 servings

CAKE:

2 cups flour
2 teaspoons MAGIC Baking Powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash Dash of ground cloves
½ teaspoon salt
4 eggs
1 ¼ cups oil
2 cups granulated sugar
2 cups grated carrots
1 (19 ounce) can crushed pineapple, well drained
½ cup chopped walnuts or pecans

ICING:

1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
¼ cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel

Directions

Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

118 home cooks made it!

Nutrition Facts (per serving)

449	Calories
25g	Fat
54g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 449
% Daily Value *
Total Fat 25g	32%
Saturated Fat 7g	34%
Cholesterol 64mg	21%
Sodium 287mg	12%
Total Carbohydrate 54g	20%
Dietary Fiber 1g	5%
Total Sugars 37g
Protein 5g	9%
Vitamin C 4mg	4%
Calcium 25mg	2%
Iron 1mg	6%
Potassium 124mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.