Carrot Cake with Cinnamon Glaze and Cream Cheese Icing

March 29, 2018
Recipe by: Swiss Diamond Chefs

Yes, vegetables can make for absolutely delicious desserts. Your Easter feast may be filled with chocolates and candy, but this Carrot Cake recipe is sure to be a favorite. Celebrate Easter (and the long-awaited arrival of spring) with this mouthwateringly moist and surprisingly easy to make Homemade Carrot Cake.

Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: 1 Cake/ 3 (9 inch) Layers
Difficulty: Medium


For the Cake:

  • 2 cups all-purpose flour
  • ¾ cup buttermilk
  • 2 cups granulated sugar
  • 1 ½ cup vegetable oil
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 2 tsp ground cinnamon
  • 2 cups finely ground carrots
  • 1 (8 oz. can) crushed pineapple, drained
  • 1 (3 ½ oz.) can flaked coconut
  • 1 cup finely chopped walnuts


For the Cinnamon Glaze:

  • ½ cup buttermilk
  • 1 cup sugar
  • ½ cup butter, softened
  • 1 ½ tsp baking soda
  • 1 tbsp. light corn syrup
  • 1 tsp vanilla extract
  • 1 tbsp. cinnamon


For the Icing:

  • 3 cups powdered sugar, sifted
  • 1 (8 oz.) package room temp cream cheese
  • 1 (3 oz.) package room temp cream cheese
  • 2 tbsp. vanilla extract
  • ¾ cup butter room temp margarine or butter


For the Decorative Carrots:

  • 1 (7 oz.) package of Marzipan, Almond Candy Dough
  • 1 drop red to 2 drops yellow food coloring (to make orange)
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For the Cake:

  1. Preheat oven to 350°F
  2. In a medium-sized mixing bowl, combine all-purpose flour, baking soda, salt and cinnamon
  3. In a separate, medium-sized mixing bowl, beat eggs, sugar, oil and buttermilk on medium speed with a Swiss Diamond Jet Mix Immersion Blender until smooth
  4. Fold the dry ingredients into the wet ingredients, blending at a low speed until fully combined
  5. Then, fold in carrots, crushed pineapple, coconut and walnuts until the mixture is well combined
  6. Line 3 (9 inch) cake pans with flour wax paper, and lightly grease each pan. Distribute batter evenly into each
  7. Place pans into oven and bake for 25 to 30 minutes
  8. Once cooled, turn the baking pan upside down and tap the edge on a hard surface and repeat with other pans
  9. Place each cake on a wire rack to cool


For the Cinnamon Glaze:

  1. Bring all ingredients (except vanilla and cinnamon) to a boil in a large Swiss Diamond Nonstick Saucepan over medium-high heat, continuously stirring for about 4 minutes
  2. Remove from heat, and stir in vanilla and cinnamon
  3. Drizzle glaze evenly over each layer and let sit for approximately 15 minutes


For the Icing:

  1. In a large mixing bowl, beat the butter and softened cream cheese at a medium speed with your Swiss Diamond Jet Mix Immersion Blender until creamy.
  2. Sift the powdered sugar, and add the powdered sugar and vanilla to the bowl. Beat until thoroughly blended
  3. Place a cake circle on a revolving cake stand
  4. Place one cake, bottom side down, in the center of the cake stand
  5. With a Swiss Diamond Spatula, evenly spread approximately 3 ½ oz. of icing on the cake layer
  6. Center the second cake layer on top of the first, and again, spread approximately 3 ½ ox of icing
  7. Center the third cake layer on top of the second. Using both hands, gently press all layers together
  8. With spatula, spread the remainder of the icing to cover the top and sides of the cake
  9. To create the carrots on top, simply purchase marzipan (almond-based candy dough), and color it orange. Then, mold it in the shape of carrots using your fingers!
  10. Refrigerate until it’s ready to be eaten!