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Carrot Cake with PHILLY Cream Cheese Icing
August 28, 2009

So far I've made this Carrot Cake 3 times and everyone has raved about it... making me a complete star in the kitchen!! I did take some suggestions from other recipes. For example I divided the sugar (1 cup white and 1 cup dark brown instead of 2 c. of all white sugar) and used slightly less crushed pineapple. I'm going to make it again tomorrow but use a total of 3/4 c. canola oil and 1/4 c. chunky applesauce instead of the 1 1/4 c. oil. I'm going to increase the cinnamon to 2 t. For the icing I will use only use 2 c. confectioner's sugar and no lemon. But I will add 1/4 c. chopped pecans. I really love Carrot Cake!!!