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    Home » Baking

    Cinnamon Cream Cheese Carrot Cake

    Published: Oct 3, 2016 · Modified: May 8, 2019 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    I don't write baking posts very often. So this cinnamon cream cheese carrot cake is definitely for a special occasion. Baking, for me, is kind of challenging. I'm honestly a reasonably skilled baker, but it is always a bit of a struggle to work up to doing it. Then it is always a bit of struggle to not rush through it. In baking, the real skill is patience. Measuring and mixing are fairly easy, and makes up the bulk of the skills you need to bake, but following instructions, and doing everything in the correct order is paramount, and this is where I get hung up. I have learned some things over the years that have helped me work through my impatience problem.

    First, preparation is everything. It starts with reading a recipe and making sure that you have all of your ingredients on hand. I have on more than one occasion realized I was half a cup of flour or one egg short of what my recipe needed. Going to the store when this happens is way lame, and improvising too much with a baking recipe isn't really an option. Second, is reading comprehension. Read your recipe instructions in advance and make sure you know the order of things. Baking recipes almost always combine wet ingredients and dry ingredients separately, and the order you combine ingredients is really important to your finished product.

    With all that being said, I have a great Carrot Cake recipe. It takes a few steps, but is perfect for a special occasion. It is wonderfully moist because the cake is finished with a hot glaze, and I've added a Cinnamon cream Cheese Frosting that will knock your socks off.

    cinnamon cream cheese carrot cake
    Cinnamon Cream Cheese Carrot Cake

     

     

    "Find something you are passionate about and keep tremendously interested in it." - Julia Child

     

     

    📖 Recipe

    carrot cake on pedestal

    Cinnamon Cream Cheese Carrot Cake

    This carrot cake is perfect for a special occasion. It is wonderfully moist because the cake is finished with a hot glaze, and I've added a Cinnamon cream Cheese Frosting that will knock your socks off.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American Classic
    Prep Time: 1 hour hour
    Cook Time: 45 minutes minutes
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 12 slices
    Calories: 350kcal
    Author: Diana Reis

    Ingredients

    Carrot Cakes

    • 8" round cake tins 3
    • 2 C. Flour Sifted
    • 2 Tsp Baking Soda
    • ½ Tsp Salt
    • ¾ Cup Vegetable Oil
    • 2 Tsp Vanilla
    • 2 C. Sugar
    • 2 Tsp Cinnamon
    • 3 Eggs
    • ¾ c. Butter Milk
    • 1 C. Crushed Pineapple
    • 1 C. Coconut Flake
    • 2 C. Grated Carrots
    • 1 C. Chopped Pecans

    Glaze

    • ½ C Sugar
    • ¼ C. Buttermilk
    • ½ tablespoon Kayro Syrup
    • ¼ teaspoon Baking Soda
    • ¼ C Butter
    • ½ teaspoon Vanilla

    Frosting

    • 1 C Cream Cheese
    • ½ C Butter
    • 3 C Powdered Sugar
    • 2 Tbsp Whole Milk
    • 1 Tbsp Cinnamon
    • 1 Tsp Vanilla

    Instructions

    Carrot Cakes

    • Heat Oven to 350 °. Spray pans with cooking spray and line the bottom of your round pans with parchment paper. To do this, lay out parchment and use one of your pans to trace a template. Cut out three round pieces of parchment and lay in the bottom of your greased pans.
    • Sift together your Dry ingredients (flour, baking soda, salt, and cinnamon) and set aside.
    • Prepare and measure your flavor agents and set aside. (Grate the carrots, strain the pineapple, chop your pecans, and measure your coconut flake)!Beat Eggs, and add vegetable oil, buttermilk, sugar, and vanilla. Mix very well.
    • Slowly add Dry ingredients. Turn your mixer down to a low speed to save yourself a mess.
    • Add Pineapple, Carrots, coconut, and pecans. Mix slowly, but completely.
    • Divide your batter into your three pans evening. The best way to ensure even distribution is to use a measuring cup and slowly add the same amounts to each pan.
    • Bake on 350 ° for approximately 35-40 minutes. Check doneness, but inserting a toothpick into the center of the cakes. If it comes away clean, it is done. Leave your cakes in the pans, pour glaze over the top, and let them cool.

    Glaze

    • Have this mixture prepared ahead of your cakes finishing as it should be applied to hot cakes.
    • Mix  all ingredients together in a sauce pan and bring to a boil for five minutes.
    • Pour evenly over hot cakes, and let the liquid soak in.

    Frosting

    • Cream softened butter and cream cheese in the mixer.
    • Add Vanilla, cinnamon, milk, and powdered sugar.
    • Mix until fully combined.

    Cake Assembly

    • Once your cakes have absorbed the glaze and cooled fully, run a knife around the edges of the pans, and turn them out onto a sheet pan lined with parchment paper.
    • Choose your cake stand or platter. Place a small dollup of frosting on the center of the stand, and place your first layer on top of the tray. Be sure to make any adjustments to placement now.
    • Spread ⅓ of your frosting evening over the top of your cake. Lay the next cake on top and repeat. Once you have the final layer on top, spread the remainder of your frosting on the top and decorate with pecans

    Nutrition

    Calories: 350kcal | Carbohydrates: 42g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 264mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 2375IU | Vitamin C: 0.6mg | Calcium: 52mg | Iron: 0.4mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!
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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. littlemissholly says

      October 04, 2016 at 1:21 am

      Yumm. This cake looks incredible x

      Reply
      • Diana Reis says

        October 04, 2016 at 3:26 am

        Thank you! It is a bit of work, but totally worth it.

        Reply
    2. Sibel says

      October 05, 2016 at 12:50 pm

      Looks so moist.It's mouthwatering! need to try asap!!

      Reply
    3. Promedos says

      March 07, 2020 at 9:04 pm

      Ummm, you add the flour after the butter? I am literally halfway through making this. Had never whipped my eggs and sugar to triple. Looks amazing! Will post later to say how it turns out! This cookbook does look fun!

      Reply
    4. Mike says

      December 24, 2023 at 4:08 pm

      Hi. How much vegetable oil? It doesn’t specify
      Thanks

      Reply
      • Diana Reis says

        January 02, 2024 at 7:22 pm

        3/4 Cup. So sorry for that typo. Thank you for bringing it to my attention.

        Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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