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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.
Course Dessert
Cuisine American Classic
Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 12 slices
Calories 350kcal
Author Diana Reis


Carrot Cakes

  • 8" round cake tins 3
  • 2 C. Flour Sifted
  • 2 Tsp Baking Soda
  • ½ Tsp Salt
  • ¾ 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


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


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


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.


  • 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.


  • 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


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