Your Recipe – Today: Classic Carrot Cake with Cabot Cream Cheese Frosting

By Anthony Salemme, contributing chef

An old favorite of mine that satisfies everyone’s sweet tooth craving.

1 ½ cups grated carrot

1 cup brown sugar

¾ cup coconut or vegetable oil

2 eggs

2/3 cup crushed pineapple

2 Tablespoons candied ginger (chopped fine) or 1 teaspoon ginger powder

1 teaspoon vanilla

1 cup flour

1 cup walnuts  (chopped)

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

Cabot Cream Cheese Frosting

1 8 ounce package Cabot Cream Cheese (softened)

1 stick Cabot butter (softened)

2 cups powdered sugar

1 teaspoon lemon juice

1 teaspoon vanilla


Mix grated carrots and brown sugar together and let it sit in the bowl for 30 minutes.

Then add the remaining wet ingredients.

Next, stir in the dry ingredients and the walnuts and ginger.

Pour into a greased 8”x8” in baking dish.

Bake @ 325f for 45- 50 minutes until a toothpick in the center comes out clean.

Let cool for 1/1/2 hours before frosting.

While the cake is baking you can make the frosting.


Put all the ingredients into a bowl and stir until somewhat combined, and then beat with a hand mixer until smooth and fluffy, about 3 minutes. Frost the top