Carrot Cake with Brown Sugar Cream Cheese Frosting

Kitchen Tested
  • Yield 16 servings

Carrots and pineapple grace this special occasion cake that's topped with a cream cheese icing sweetened with brown sugar.

Jill Melton


1 1/3 cups sugar
1 1/3 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 (8-ounce) can crushed pineapple
1/2 cup (1 stick) butter
8 ounces cream cheese
1 cup powdered sugar
1 cup brown sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Combine sugar, oil and eggs in bowl of a mixer. Beat 1 minute. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add carrots and pineapple and mix well. Pour batter into 2 (8-inch) greased and floured cake pans. Bake 25 to 35 minutes or until done.
  3. To prepare frosting, combine butter and cream cheese; beat well, about 2 minutes. Add sugars and vanilla and beat well. Frost cake.

Recipe adapted from The Montgomery Women’s Club Cookbook, Cincinnati, Ohio



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