Dreamy Carrot Cake with Cream Cheese Icing

This recipe received RAVE reviews… watch out, you just can’t stop eating it! 

The Cake:

1 lb shredded carrots.  4 cups all-purpose flour.  4 cups granulated sugar.  1 rounded tbs baking soda. 1 rounded tsp. pumpkin pie spice (or apple pie spice).  6 large eggs.  2 cups canola oil.  1 1/2 tbs vanilla extract. 2 cups shredded coconut.  1 large can crushed pineapple (don’t drain).

The Frosting:

You will need Apricot jam/preserves for assembling and icing your cake.

1 lb unsalted butter (room temp.).  2 1/2 cups sugar. 6 large egg whites. 1 lb cream cheese (room temp.)

Making the cake:

Preheat oven to 350F. Bring carrots to a boil in saucepan for about 5 – 7 min. then remove from heat and let sit until ready to use.  In the meantime, Sift flour, sugar, baking soda and spice in a large bowl.  In a smaller bowl, combine the eggs, oil and vanilla.  Now drain your carrots. Rinse with cool water, drain again and puree in blender/food processor. Add to the carrot puree, your pineapple and coconut. Stir well.  Add the egg,oil, vanilla mix to the flour mix and stir just until combined.  Add carrot mixture and stir until combined.  Pour batter equally between 2 prepared (spray w/ BAKING non-stick spray) 10″ spring form pans and bake about 50 – 60 min. until knife comes out clean.  Let cool about 30 min. Carefully remove from pan and invert on rack so you can remove the spring form bottom. 

Making the Frosting:

Whip the butter until fluffy and light. About 8-10 min.  In the meantime, mix the egg whites with the sugar and put over simmering water. The sugar will melt and you will need to whisk almost constantly. The temp. should just be warm to touch (Don’t cook the eggs!).  Remove from heat and beat w/ mixer on high speed to form soft peaks.  Now add your butter and mix well.  You will want to mix it for as long as you have the patience to do so because the more you mix, the lighter and fluffier frosting becomes.  You can add the cream cheese as you are mixing.  Chill until it’s thick enough for you to spread.


Put one cake on your plate/cake board and wash *see below. Top with the apricot preserves. Now use frosting to top this cake layer.  On top of the frosting, carefully add your second cake. Wash and coat with apricot preserves then frost top and sides. Decorate if you like.

*Wash:   To make a wash for your cake, which is totally optional, it simply makes the cake exceptionally moist, add 1 cup granulated sugar + 1 cup water to a saucepan and bring to a boil. Boil for 3 minutes and let cool completely. You might want to make this a day ahead.

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  • At 2008.11.03 00:06, Kimberly said:

    Thanks so much! I’ve been looking for a cream cheese icing recipe that doesn’t use loads of confectioner’s sugar! This one is still sweeter than I prefer, but an improvement over the standard. Also, the texture is much better!

    • At 2008.11.03 11:20, applec said:

      You’re so right, Kimberly. Sometimes the frosting has turned out a bit runnier than I like but the taste is out of this world. And the cake…OMG the cake is fantastic! Thanks for checking in. By the way, a great reference site for recipes and tips is http://www.baking911.com …just in case you haven’t already found it. Take care. Joanne

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