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Carrot Cake with Vanilla Cream Cheese Frosting

Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting. Skill Level: Intermediate

10 min Prep
55 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 376
Protein 3.3g
Total Carbohydrates 46.9g
Dietary Fiber 1.3g
Net Carbohydrates 45.6g
Sugar 37.1g
Total Fat 20.3g
Saturated Fat 6.1g
Trans Fat 0.2g
Cholesterol 51.6mg
Sodium 207.2mg
SmartPoints® 16.0


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup olive oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract, for the cake
  • 3 cups shredded carrots
  • 1 cup chopped pecans
  • 8 ounces crushed pineapple, undrained
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract, for the frosting
  • 16 ounces powdered (confectioner's) sugar



  1. Preheat the oven to 350 ┬░F.
  2. Mix the flour, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Add the oil, granulated sugar, eggs, vanilla, carrots, pecans and pineapple. Mix well.
  4. Pour the batter into a greased and floured 13x9-inch baking pan.
  5. Bake 45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan on a wire rack.


  1. Beat the cream cheese, butter and vanilla in a large bowl with an electric mixer on medium speed until well blended.
  2. Gradually add the powdered sugar, beating well after each addition.
  3. Coat the cooled cake with vanilla cream cheese frosting.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company