Cream Cheese Carrot Cake

You’ll be proud to serve this beautiful cake as your Easter Sunday supper dessert or at any springtime celebration.

Cream Cheese Carrot Cake
Makes 1 (15-Cup) Tube Cake
  • 1⅓ cups unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened and divided
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, room temperature
  • 2 cups grated carrot (about 3 large)
  • 1½ teaspoons vanilla extract, divided
  • 3 cups self-rising flour*
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons kosher salt
  • 1 cup confectioners’ sugar
  • 3 tablespoons whole milk
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • Garnish: chopped toasted pecans
  1. Preheat oven to 350°.
  2. In a large bowl, beat butter and 1 package cream cheese with a mixer at medium speed until creamy, 1 to 2 minutes. Add sugars; beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add carrot and vanilla, beating until combined.
  3. In a medium bowl, whisk together flour, pie spice, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
  4. Spray a 15-cup tube pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on counter several times to release any air bubbles and spread batter evenly.
  5. Bake until a wooden pick inserted near center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. In a medium bowl, whisk together confectioner’s sugar, milk, orange zest and juice, and remaining 1 package cream cheese until smooth. Spoon glaze over cooled cake. Garnish with pecans, if desired.
*We used White Lily