Today is National Carrot Cake Day!

Today is National Carrot Cake Day and this is a recipe from one of my novels. It may look like it is time consuming, but I can guarantee it is worth the time. As you can see in my picture there is a thick layer of carrot cake topped with a cheese cake. This takes the cream cheese frosting idea up a notch. A heavy and heavenly dessert. Let me know if you make it. Jacqueline Gillam Fairchild--author: Estate of Mind. Her Majesty's English Tea Room

Pippa’s Carrot Cake/Cheese Cake Combo:

Carrot layer:

2 cup flour

3 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 tablespoon cocoa powder

2 cups sugar

1 teaspoon almond extract

1 ¼ cups vegetable oil

4 eggs

4 cups grated carrots (about a 2 pound bag)

1 cup chopped walnuts

1 cup chopped pecans

1 cup Glenlivet soaked raisins

¾ cup dried cranberries

1 cup coconut

Take 1 cup of the flour and sprinkle it over the nuts, raisins, cranberries and coconut.

Mix oil and sugar, add eggs and almond extract. Mix all dry ingredients together and add to oil mixture.

Pour batter over nut and fruit mixture. Fold in.

Using a 10 inch spring pan (Pippa swears by the heavy duty Daddy O pan) that has been lined with parchment paper and strayed with vegetable spray, pour in batter. Bake in a preheated 350 oven for 30 minutes or until a toothpick comes out clean.

Cool. Remove from pan. Wash pan or if you are lucky you will have a second 10 inch spring pan.

Cheese Cake Layer

2 pounds cream cheese at room temperature

¼ cup sugar

2 eggs

1 teaspoon almond extract

2 tablespoons cornstarch

1 cup sour cream

Mix cream cheese and sugar. Add eggs and beat. Add all remaining ingredients. Mix well.

Using a 10 inch spring pan that has been lined with parchment paper, and then sprayed with vegetable spray, pour batter in pan.

Bake in a preheated 400 degree oven for 45 minutes or until just light brown around the edges.

Completely cool in the refrigerator


1 package white chocolate instant pudding mix (3.4oz)

1 cup sour cream

1 cup heavy whipping cream not whipped

¼ cup milk

1/2 -3/4 cup confectioners’ sugar (Start with ½ cup and use the additional ¼ cup as needed)

Mix all ingredients on high for about 3 minutes. Refrigerate for at least 2 hours or overnight.

This will give your cheese cake a chance to thoroughly chill


On your decorative platter place a teaspoon of frosting to anchor the cake and then place the carrot cake layer. Remember to peel the parchment paper off the bottom.

Frost the top of the carrot cake with the frosting, but just a thin layer. Place the cheese cake layer on top of this, again, remember to peel the parchment paper off. If your cheese cake cracked or slightly split, use the top as the bottom.

Totally frost with the frosting. Refrigerate.

This cake can be made in stages. You can make the carrot cake several days in advance or even longer and freeze it (well wrapped). It is a show stopper. A little goes along way. Well, not with Auntie Clara.

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