Classic Carrot Cake with Cinnamon Cream Cheese Frosting | Pork Cracklins

Classic Carrot Cake with Cinnamon Cream Cheese Frosting

Larry’s thrilled with this week’s Baked Sunday Mornings: carrot cake is one of his favorite desserts ever. Carrots in cake? No thanks. And with walnuts and raisins? Ew. I think carrot cake’s only redeeming quality is the cream cheese frosting. In this case, cinnamon cream cheese frosting (genius).

The cake is fairly standard, with the exception of some vegetable oil and melted butter instead of the typical sticks of butter. There’s also a secret ingredient – toasted shredded coconut that’s mixed in with the batter. I kept that part a secret from Larry, who is no fan of shredded coconut.

I had mostly purple carrots on hand, and I kind of like the purple flecks dispersed throughout the cake. I grated half the carrots very finely on a microplane, then did the rest using the fine shredder disc on the food processor (much, much faster). I think next time I’ll just do them all in the food processor.

I like that this is a snack cake, rather than a layer cake. It’s humble and rustic, but pretty darn good (for carrot cake). The fact that raisins are absent from this recipe is a plus, as is the addition of cinnamon to the cream cheese. I’ll be making this one again.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

  • Classic Carrot Cake with Cinnamon Cream Cheese Frosting (Baked Elements, p. 130)

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  1. Looks yummy! I’m with Larry…it is a favourite cake of mine too. I hope to make it one of these days.

    • Yes! Definitely encourage you to make it. Not too fussy – not exactly dump and stir, but if you grate the carrots in a food processor it’s not bad.

  2. ugh, i grated the carrots by hand and it took forever! i wonder if the finer texture makes a huge difference? next time i think i would just use my food processor!

    • My food processor has a fine shred disc, so I didn’t get chunky bits of carrot. I’m definitely going 100% that route next time.

  3. Nice job– glad Larry liked it so much! I agree about raisins. And I REALLY don’t get why people would add pineapple to carrot cake– good thing there wasn’t any in this cake. I thought the shredder disc would yield carrot bits that were too chunky, so I hand-grated mine, but maybe I’ll try it next time, given that the miss en place took forever…

    • My Breville has a two-sided shredder disc (so smart of them!). It puts out a shred that is chunkier than the microplane, but still finer than the coarse side of a box grater. Win.

  4. I’m with Larry! Love carrot cake! The frosting in this one is especially good!

  5. I am a carrot cake lover….loved this frosting! Yours looks wonderful!!

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