Dark Carrot Cake and Cream Cheese Frosting - Kraft Recipes Top
Comida Kraft
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Dark Carrot Cake and Cream Cheese Frosting

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Make It

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  • Preheat the oven to 350 F. Grease and flour an 8-inch square pan.
  • In a large bowl, combine milk, eggs, butter and beat with fork till mixed. Add the sugar and beat well.
  • In another bowl combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg). When they are combined nicely, add them to the wet mixture.
  • Beat until well mixed. Stir in the carrot, nuts and raisins. Pour into the pan evenly.
  • Bake for 45 to 50 minutes or until a toothpick comes out clean (in center). Remove from the oven and let cool in the pan for 10 minutes. Then turn onto rack and cool completely. Spread with cream cheese frosting.
  • * * * * * * * * * * * *
  • Cream Cheese Frosting:
  • (makes 2 cups of frosting, enough to fill and frost a 8 inch 2 layer cake)
  • Mix all the ingredients together till totally smooth. Melting the butter helps. If it has lumps, they tend to go away after it has sat a bit and the butter gets into the mix. Also you can make it in a food processor.

Special Equipment Needed


I tend to have problems with the powdered sugar in the frosting wanting to be lumpy once mixed in. I soften the cream cheese a few seconds in the microwave, just so it is warm to the touch. This makes it blend easier. Then let the frosting sit about 5 minutes before using. The lumps go away, mixing in with the butter. It has saved me going crazy trying to get out the tiny lumps. I also like to add in more raisins than the recipe asks for. It tastes great.

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