Christmas Carrot Cake. I have been making carrot cakes for decades now and they have always been a family favourite. Fun fact – I actually made two of my brothers their wedding cakes, they specifically requested carrot cakes.
What makes my carrot cakes a family favourite?
They are super moist and the not-so-secret ingredient I use is pineapple! The cream cheese icing is creamy, slightly tart and balances out the textural contrast of the cake. I have updated this recipe for Christmas slightly by replacing the black currants for tart, sweet, dried cranberries and we serve fresh pomegranate arils with each slice. That. Is. it! I did not want to mess with a winner!
I decreased the quantities from the original recipe so that it can be gifted into an 8×8 baker for the holidays. Decorate with rosemary springs, arils, then wrap it in a cellophane bag, tie it with ribbons, add an ornament, and voilà you have the most delicious homemade gift!
Did I mention how easy this cake was to make? The prep and clean up time are minimal; the cake batter is hand mixed in large bowl and the icing is blended in a food processor.
Jump to:
Ingredients
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Dried cranberries
- Walnuts
- Crushed pineapple
- Carrots
- Eggs
- Sugar
- Vegetable oil
Icing
- Butter
- Icing sugar
- Lemon
- Cream cheese
Decorations
- Rosemary sprigs
- Pomegranate arils
See recipe card for quantities.
INSTRUCTIONS
Preheat oven to 350°F
Make the Batter
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
In a food processor, add the eggs, sugar and oil and blend until smooth.
Add the egg mixture to the flour mixture and mix until just combined.
Pour into a greased and floured 8” x 8” baker.
Bake for 65-75 minutes or until an inserted knife comes our clean.
Place cake on rack to cool
Icing
Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
Once the cake has cooled, spread the icing.
Decorate
Decorate with rosemary sprigs and pomegranate arils. Serve and enjoy!
Cooked in my Hestan Culinary OvenBond Tri-ply 8″ x 8″ Square Baker. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Watch how this Christmas Carrot Cake recipe was made here.
FAQ
Yes, you sure can! My brothers both froze some of their wedding carrot cake (that I made them) to eat on their first anniversary, but I personally would not recommend freezing it for that long!
Place the cake in the freezer or fridge until the icing hardens to touch. Then wrap the cake in plastic wrap and place in an airtight bag or container and freeze
Absolutely! We have substituted the flour with a 1-to-1 Gluten-Free baking flour and you could not even tell!
Leave a Comment
If you get the chance to try this recipe for these Christmas Carrot Cake please drop back and leave us a comment and rating. Each review helps so much! Thank you – Elaine & James
📖 Recipe
Christmas Carrot Cake
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¾ teaspoon salt
- 6 tablespoons dried cranberries chopped
- ¾ cup chopped walnuts
- ¾ cup crushed pineapple drained well
- 1 ½ cups grated carrots
- 3 eggs
- 1 ½ cups sugar
- 1⅛ cups vegetable oil
Icing
- 3 tablespoons hard butter
- ⅔ cup icing sugar
- Juice of one lemon
- 500 g cream cheese cubed
Decorations
- 4 rosemary sprigs
- 1 tablespoon Pomegranate arils or as many as desired
Instructions
- Preheat oven to 350°F
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
- In a food processor, add the eggs, sugar and oil and blend until smooth.
- Add the egg mixture to the flour mixture and mix until just combined.
- Pour into a greased and floured 8” x 8” baker.
- Bake for 65-75 minutes or until an inserted knife comes our clean.
- Place cake on rack to cool
Icing
- Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
- Once the cake has cooled, spread the icing.
Decorate
- Decorate with rosemary sprigs and pomegranate arils.
- Serve and enjoy!
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
This looks delicious and easy! Thank you!
Thanks Dina,
It really is easy to make… but don’t tell your guests that! 😉
Happy Holidays!
Elaine & James
This is a delicious carrot cake! It is delicious for breakfast the next day as well.
Hi Shanley,
We are so glad to hear you liked this cake! I (Elaine) love it for breakfast too!
Thank you and Happy New Year!
Elaine & James