Carrot Cake with Cream Cheese Sauce
Contributed by: The Maitre D
I love carrot cake and I have sampled it all over the world. This recipe makes one of the moistest cakes I have ever had, but what makes it really special is the icing. Instead of regular cream cheese icing we like to make it with a cream cheese sauce. When serving the cake just pour or dollop on the cream cheese sauce, as little or as much as you want.
I also prepare this cake so that it is non-dairy by using
margarine, soya milk and soya cream cheese substitute. Believe me
you won't be able to tell the difference, but if you're worried
about it just substitute butter for margarine, real milk for soya
milk and use real cream cheese.
- 1 cup raisins
- 2 1/4 cups flour - I prefer Cake and Pastry Flour but all-purpose flour will do.
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup melted margarine
- 1/2 cup soya milk
- 2 cups brown sugar
- 2 tsp vanilla extract
- 8 ounces crushed pineapple
- 4 cups grated carrots
- 1 cup chopped pecans or walnuts
- 1 cup grated coconut
For Cream Cheese Sauce:
- 1/2 cup margarine
- 16 ounces soya cream cheese substitute
- 1 tsp vanilla extract
- icing sugar - to taste
- soya milk - for consistency
For the Cake:
Fill kettle with fresh water and bring to a boil
Place raisins in bowl and cover with boiling water
Pre-heat oven to 350 degrees
Grease a 10" bundt pan - if you don't have a bundt pan use
a 9" x 13" cake pan
In a large mixing bowl add flour, soda, cinnamon and salt
and mix well
In another mixing bowl add eggs, margarine, soya milk,
sugar and vanilla extract and beat together
Drain water from raisins using a sieve
Add egg mixture to dry ingredients and mix well
Stir in pineapple, grated carrots, chopped pecans or
walnuts, coconuts and raisins and mix well
Pour into pan and bake for about 1 hour or until a
toothpick comes out clean
Remove from oven, allow to cool for 20 minutes and remove
For the Cream Cheese Sauce (can be made in advance)
Beat butter and cream cheese substitute together until
Add vanilla extract and beat
Add a ½ cup of icing sugar and beat. Taste and add ¼ cup of
icing sugar at a time until the desired sweetness is reached.
Depending on the brand of cream cheese substitute you use
the mixture should now be pourable. If it is too stiff,
add milk slowly until the desired consistency is achieved.
The sauce should be thick and only slowly pour out.
For serving, cut a piece of cake and pour cream cheese sauce over
By the way, the cream cheese sauce also makes a really good spread
on a toasted bagel.
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