Carrot cake with cream cheese frosting and marmalade filling |

Carrot cake with cream cheese frosting and marmalade filling

Speedy wanted carrot cake, I gave him carrot cake. Actually, he’s been requesting it for the last couple of months. But the girls aren’t carrot fans so I had to wait until they were in the condo and there were just Speedy and me in the house to indulge in this luscious carrot cake with cream cheese frosting. I should mention too that the cake was split into two layers and there is a generous amount of marmalade between the layers. Delicious. Moist, aromatic, full of texture but not too dense.


  • 3/4 c. of grated carrots (don’t squeeze out the juice)
  • 1/4 c. of dark brown sugar
  • 1/4 c. of crushed pineapple, well drained
  • 1 large egg
  • 3/4 c. of all-purpose flour
  • 1/3 c. plus 2 tbsps. of white sugar
  • 1/2 tsp. of baking powder
  • 1/4 tsp. of salt
  • 1 tsp. of ground cinnamon
  • 1/4 tsp. of ground nutmeg
  • 1/4 c. of softened butter
  • 1 vanilla bean
  • 1/2 c. of roughly chopped cashew nuts
  • 1/2 c. of golden raisins
  • about 1/3 c. of jam or marmalade
  • about 1/3 c. of toasted coconut flakes

For the cream cheese frosting:

  • 1 250-g. block of cream cheese, softened to room temperature
  • 1/3 c. of butter, softened to room temperature
  • 2 to 3 c. of sifted confectioner’s (powdered) sugar, depending on how sweet you like your frosting


  1. Preheat the oven to 350F.
  2. If not using a non-stick pan, grease, flour and line an 8-inch round cake pan.
  3. Toss together the grated carrots and brown sugar.
  4. Stir together the flour, baking powder, salt, cinnamon and nutmeg.
  5. Split the vanilla bean and scrape off the seeds (see how and what to do with the skin).
  6. Beat the butter and white sugar until creamy. Add the egg and mix until incorporated. Stir in the crushed pineapple, nuts, vanilla seeds and raisins. Add the flour mixture and mix until evenly blended. Finally, add the carrot-sugar mixture and mix until incorporated.
  7. Pour the batter into the cake pan and bake at 350F for 30 minutes or until a toothpick inserted at the center comes out clean.
  8. Cool the carrot cake in the pan for about 10 minutes then invert and re-invert. Cool completely on a rack.
  9. Make the cream cheese frosting. Beat the softened cream cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.
  11. Split the cake in half. Lay the bottom half on a plate (if you have a cake stand, use it). Spread the jam or marmalade on the bottom half.
  13. Cover with the top half.
  15. To keep the plate clean, place small pieces of non-stick baking paper underneath the cake (an Ina Garten tip).
  16. Spread the cream cheese frosting on the top and sides of the cake.
  18. Sprinkle the toasted coconut flakes over the frosting. Then, pull off the small pieces of baking paper to remove all the excess frosting and coconut flakes from the plate so that your carrot cake is nice and neat.

Quick notes Carrot cake with cream cheese frosting

Walnuts and pili nuts are also great for baking carrot cake.

Toasted coconut flakes are available in supermarkets.

In you don’t have vanilla beans, substitute about 1/2 tsp. of vanilla extract.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6 Carrot cake with cream cheese frosting

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

27 Responses

  1. natzsm says:

    Wonderful! I have almost all the ingredients except that I have ordinary raisins and not golden ones and still have to toast the desiccated coconut I have on hand (on second thought, I might just try it without toasting)

    I am off to the wet market in a few minutes. I sure hope carrots are not too expensive today. :)

  2. Maria says:

    Hi! I’m probably one of your biggest fans! ever since i stumbled upon your site, i make it a habit of checking it out as soon as i log in on my computer. as in! i even check it more than i do facebook. my husbands tells me i’m spoiling him with all the cooking and when i told him the other day that we are just having fried pork chops for dinner he actually looked so sad. naawa ako. :( and now i see this recipe!! he loves carrot cakes. (cant wait to buy an oven this weekend — recipe stalking kinda inspired me to get a decent one).

    Thanks again for all the recipes and ideas. I’m positive that my husband and kids are happier and chubbier than ever. (i think lalo my yaya and helper). :)

  3. Trish says:

    Will definitely try this recipe soon! :) so excited.. and thanks for that note about the vanilla bean, i guess you’ve imagined already comments asking “What if we don’t have vanilla bean?” :)

  4. Crisma says:

    Great recipe, Connie… I’ve missed baking carrot cake… and your recipe is one that I’d like to do this weekend… this is one of the simple, flavorful and comfort foods that I will always like to make and have with my family.

  5. Ingrid says:

    Hi Ms Connie! I like carrot cake also like sir Speedy. I will try this recipe this weekend.
    My grater has those with big holes/slots unlike yours na small talaga. Will it affect the moisture sa cake? Should I add more flour kaya?

    Ano po yung marmalade na ginamit nyo for this cake?

    I saw the same trick with the wax paper din pero kay Martha S. naman what she did was yung 8×11 size na wax paper cut nya into 3 long strips forming a triangle bago pinatong yung cake. :)

    • Connie says:

      It’s the texture of the cake that will be affected (coarser) if that carrots are not grated finely. Saka baka hindi lumambot nang maayos.

      Orange marmalade for the filling.

      • Shei says:

        Hi Ms. Connie, i’m a longtime silent reader of your blog.

        Reading your blog is part of my everyday life c”,).

        I just want to ask, when you say butter does it mean unsalted or i can use any ordinary butter. Which brand do you prepare?

  6. Joy says:

    The cake look great.

  7. Mai says:

    Hi Ms. Connie! I love your blogs! :) I can’t wait to try this recipe. I already have all ingredients except the golden raisins. Where can I buy some? :)

  8. Nikki says:

    Ms. Connie, can I omit the raisins altogether? I’m not a fan of raisins. Will it affect the final product immensely?


  9. Patty says:

    Hi Connie

    Queensland has unsalted butter? Ive checked several supermarkets but they just have the salted one

    Also, regarding the carrots, would it make any difference if i use the food processor instead of grating manually?


    • I haven’t seen salted Queensland butter. Both the one in red can and silver foil are unsalted.

      “would it make any difference if i use the food processor”

      I really can’t say since I’ve never done that.

  10. G says:

    hi Ms. Connie,
    i just made this recipe and it tastes great but it didnt rise like yours… i folowed your recipe step by step… what could it have been?

    • G, seriously, how am I supposed to know? You might think you followed every step but did you follow each one correctly?

      Can you tell when egg is sufficiently beaten?

      Do you check the expiration date of your ingredients especially things like baking soda and baking powder?

  11. G says:

    Ok. Thanks for your time.

  12. Bernard says:

    Hi Ms. Connie,

    what specific flavor of jam or marmalade that will goes peerfectly on that?

    i used to make a carrot but putting jam/marmalade on layer is something new to me so i must try this one..

    and thank you so much for sharing your wonderful recipe..

  13. barvs says:

    Thank you for sharing this recipe. I tried this once before because my family loves carrot cakes but I forgot to use unsalted butter for the frosting. Yikes. Had to scrape it off when we ate the leftovers the next morning. This weekend dad brought home some pineapples from Tagaytay so I tried it again and this time I added the toasted coconut flakes (awesome idea, btw). That was the best carrot cake we all ever ate, much thanks again :D

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