Carrot Cake With Cream Cheese Filling Zoom

Carrot Cake With Cream Cheese Filling

Tasty cream cheese icing makes for memorable cakes. Baking your favorite carrot (or spice) cake batter in our Fanci-Fill Cake Pan Set allows you cram in more cream-cheesy goodness.
Makes: Cake serves 8-10.

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Step 1

Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.

Step 2

In large bowl, prepare cake mix following package directions; stir carrots into batter. Divide batter evenly between prepared pans.

Step 3

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.

Step 4

In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer until smooth. Set aside 2 cups mixture.

Step 5

Stir walnuts into remaining filling; spoon into cavities of both cakes.

Step 6

Assemble cake by inverting top layer onto bottom layer. Ice cake with reserved filling.

Step 7

Refrigerate until ready to serve.

Step 8

Garnish with additional toasted chopped walnuts, if desired.

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spice cake mix

1 pkg spice cake mix


1 cup carrots (shredded)

cream cheese

1 pkg cream cheese (softened)


1/4 cup butter (softened)

confectioners' sugar

1 1/2 cups confectioners' sugar


1 cup walnuts (chopped and toasted)



Cooling Grid

Cooling Grid

Use this carrot technique to top off your favorite carrot cake cupcakes!

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Carrot Cake With Cream Cheese Filling is rated 4.0 out of 5 by 15.
Rated 5 out of 5 by from This cake is really easy to put together. It's moist, delicious, and a huge hit with the kids. The kids had no clue that it had real carrots in it. But they gobble this down. This tends to be my go to cake. My co-workers ask for it all the time, which I obligingly make for them. You won't be disappointed with this cake!
Date published: 2011-05-14
Rated 4 out of 5 by from Love the taste, but I doubled the filling/icing recipe and STILL didn't have enough to frost the cake. Wonder what went wrong... I filled the pan channels only so they were even with the cutout "bump" in the middle of the pans, but still -- I didn't have enough filling to frost the top -- only the sides.
Date published: 2011-10-18
Rated 5 out of 5 by from This recipe was quick, simple and tasted greated. I made this for my sisters baby shower and tiered it in a two layer design. It held its shape well and I got great reviews and everyone loved it. The filling was easy and tasted amazing too! I will definetly make this one again!
Date published: 2011-05-15
Rated 3 out of 5 by from I love the cream cheese filling for this cake. I use it for my pumpkin rolls, also. Sometimes, I use almond extract or other flavors for variation, depending on the cake flavor. It is quick and easy and my family and friends love it.
Date published: 2010-12-03
Rated 4 out of 5 by from I really love this cake because it not only has a great icing, but the creamy filling adds to the delicious taste of each slice. The filling is easy to make and it is easy to create the layers of cake for a great tasting dessert.
Date published: 2011-05-15
Rated 4 out of 5 by from I am in culinary school so we had to choose a cake to do as our final exam for one of my classes, I chose this cake, it was easy and tasted DELICIOUS!! I got an "A"!! So I guess everyone else liked it as well!! :)
Date published: 2011-05-13
Rated 5 out of 5 by from This cake was easy to make. It looked very intimidating at first. The filling and icing was not hard to make at all. It looked beautiful when it was done and was very delicious.
Date published: 2011-05-12
Rated 5 out of 5 by from Really pretty cake, very easy to make. Everyone was so impressed. I didn't let on how simple it was or that it started with a cakemix. I love making the carrots.
Date published: 2011-05-14
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