Carrot Cake With Cream Cheese Frosting

Cuisinart original

A cake that is moist, sweet and a bit tangy. Garnish the top with finely chopped walnuts for a perfect presentation.


Makes one 9-inch round cake, about 10 servings


nonstick cooking spray

¾          cup plus 2 tablespoons

unbleached, all-purpose flour  

1           teaspoon  ground  cinnamon

1           teaspoon baking powder

½          teaspoon baking soda

½          teaspoon kosher salt

1                       cup walnuts, toasted

½          pound   carrots

(3 to 4 medium), peeled

½          cup  granulated  sugar

½          cup packed, light or dark brown sugar

½          cup plus 2 tablespoons vegetable oil

2                       large eggs

1             teaspoon pure vanilla extract


8           ounces cream cheese (1 standard package), room temperature, cut into 8 pieces

8           tablespoons (1 stick) unsalted butter, room temperature, cut into 8 pieces

2           ounces goat cheese, room temperature (sour cream or plain yogurt can be substituted)

23                    cup  confectionerssugar

¼          teaspoon kosher salt

¼          teaspoon pure vanilla extract

Nutritional information

Nutritional information per serving

Calories 495 (62% from fat) • carb. 41g • pro. 7g • fat 35g

  • sat. fat 11g • chol. 74mg • sod. 405mg • calc. 58mg • fiber 2g


Inactive Time: 35 minutes

Active Time: 35 minutes

1. Preheat oven to 350°F with the rack in the middle position. Coat a 9-inch round baking pan with nonstick cooking spray; set aside.

2.  Insert the chopping blade into the work bowl of the food processor. Add the flour, cinnamon, baking powder, baking soda and salt. Process on Low for 10 seconds. Transfer to a large mixing bowl.

3.  Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.

4. Remove the shredding disc and replace with the chopping blade. Add the sugars to the work bowl. In a large measuring cup combine the oil, eggs and vanilla. While the unit is running on Low, gradually add the wet ingredi- ents through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.

  1. Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pan.
    1. Prepare the frosting. Clean the chopping blade and insert into the cleaned work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the goat cheese; process another 10 to 15 seconds. Add the sugar, salt and vanilla and process until com- pletely smooth, another 15 to 20 seconds.
      1. Once the cake has cooled, remove from the pan and turn out onto a serving plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula. Chill cake slightly before serving.