Easter Carrot Cake with Cream Cheese Frosting

2h
For 8-10
Challenging
Cream Drop Cream Drop

Ingredients

1 1/3 cups vegetable oil
3 pcs egg
1 cup white sugar
3 cups all purpose flour
1 tsp cinnamon powder
2 tsp baking soda
1 tsp fine salt
1 cup chopped walnuts
½ cup raisins
2 cups grated carrots
½ cup crushed pineapple

Frosting

¼ cup softened butter
¾ cup cream cheese
2 cups powdered sugar

Topping

As needed store-bought carrot shaped candies
¼ cup chopped walnuts

Steps

VIEW WITHOUT STEPS

  • STEP 1

    Pre heat oven to 320ᴼF. (2mins)

  • STEP 2

    Whisk oil, Nestlé All Purpose Cream, and eggs until light. Gradually add sugar and continue to whisk until smooth. (5mins)

  • STEP 3

    Sift the flour, cinnamon powder, baking soda and salt in a bowl. Mix in with the wet ingredients until just combined. Fold in walnuts, raisins, carrots and crushed pineapples. Do not over mix. (5mins)

  • STEP 4

    Grease a round cake pan and line it with parchment paper. Pour in the cake mixture. Bake in preheated 320ᵒF oven for 35- 40 minutes or until a skewer comes out clean when inserted in the middle of the cake. Set aside to cool completely. (1h)

  • STEP 5

    For the frosting, whisk together the butter, cream cheese and Nestlé All Purpose Cream. Gradually add powdered sugar while whisking until thick and smooth. Refrigerate for 30 minutes. (10mins)

  • STEP 6

    Remove cake from the pan and peel off parchment paper. Slice into 3 pieces crosswise. (10mins)

  • STEP 7

    To assemble, spread frosting on every layer, and afterwards the sides of the cake. Top with extra chopped walnuts and carrot shaped candies. Refrigerate for at least 4 hours before slicing and serving. (15mins) 

Curve Curve

Steps

  • STEP 1

    Pre heat oven to 320ᴼF. (2mins)

  • STEP 2

    Whisk oil, Nestlé All Purpose Cream, and eggs until light. Gradually add sugar and continue to whisk until smooth. (5mins)

  • STEP 3

    Sift the flour, cinnamon powder, baking soda and salt in a bowl. Mix in with the wet ingredients until just combined. Fold in walnuts, raisins, carrots and crushed pineapples. Do not over mix. (5mins)

  • STEP 4

    Grease a round cake pan and line it with parchment paper. Pour in the cake mixture. Bake in preheated 320ᵒF oven for 35- 40 minutes or until a skewer comes out clean when inserted in the middle of the cake. Set aside to cool completely. (1h)

  • STEP 5

    For the frosting, whisk together the butter, cream cheese and Nestlé All Purpose Cream. Gradually add powdered sugar while whisking until thick and smooth. Refrigerate for 30 minutes. (10mins)

  • STEP 6

    Remove cake from the pan and peel off parchment paper. Slice into 3 pieces crosswise. (10mins)

  • STEP 7

    To assemble, spread frosting on every layer, and afterwards the sides of the cake. Top with extra chopped walnuts and carrot shaped candies. Refrigerate for at least 4 hours before slicing and serving. (15mins) 

Cream Drop Cream Drop

Tips For This Recipe

  1. It’s best to refrigerate the carrot cake overnight to allow layers to set before serving.

Cream Drop Cream Drop

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Chelle Manalo-Dela Cruz
Chelle Manalo-Dela Cruz

5 months 2 weeks ago

Looks yum and easy to make.. may i know the size of pan used in this recipe might try it one of these days. Thank you