How to Make Carrot Cake with PHILLY Cream Cheese Icing - A Step-by-Step Guide

Carrot cake is a classic dessert that never goes out of style. With its moist texture, rich flavor, and sweet cream cheese icing, it's no wonder why this cake is a favorite for many people. This recipe for Carrot Cake with PHILLY Cream Cheese Icing takes the traditional dessert to a whole new level by incorporating the creamy and tangy taste of PHILADELPHIA Cream Cheese into the frosting.

One of the best things about this carrot cake recipe is how easy it is to make. With simple ingre...

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Ingredients

  • 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
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 40 mins
  • Total Time: 2 hrs
  • Servings: 18
  • Yield: 18 servings

  • 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.
  • Nutrition

    449 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 64mg
    • Sodium: 287mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 124mg