Carrot Cake with Cream Cheese Frosting

Pastel de Zanahoria


Preparation info

  • Difficulty


  • 8 to 12


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

This carrot cake may not be a traditional Mexican recipe, but it’s a favorite with our family, and therefore we felt it needed to be a part of this cookbook. This was the cake I made for my children every year for their birthday parties. Instead of a pretty multi-layered round cake I usually made a big sheet cake. Believe me, it had to be big with the size of our familia. There were always lots of cousins, aunts, and uncles to polish it off. This classic recipe is moist, sweet, and has the perfect combination of spices. The cream cheese icing is delicious but not too sweet—a scrumptious complement to the moist carrot cake.



  • 3 eggs
  • 1 egg white
  • cups granulated sugar
  • cups vegetable or canola oil
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • ½ cup crushed pineapple including the juice
  • cup crushed pecans (optional)

Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 1 package (8-ounce) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner’s sugar
  • 2 to 3 tablespoons milk


Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans.

In a mixing bowl, combine eggs, egg white, sugar, and oil.

In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.

Add carrots, pineapple, and pecans, if using, and mix again. Pour into prepared pans.

Place both pans on the same oven rack and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out clean.

Remove from the oven and place pans on wire racks. Let cool for 5 minutes and then remove from pans. Allow cake layers to cool completely on wire racks before frosting.

Make Cream Cheese Frosting

In a large mixing bowl cream together butter, cream cheese, and vanilla extract.

Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.

Spread frosting between layers and on top and sides of cake. Garnish with crushed pecans if desired.