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Southern Sweet Cream Carrot Cake

Yields12 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

 4 ⅓ cups - San Antonio River Mill Brand® Southern Sweet Cream Waffle Mix
 4 ½ cups - carrots, grated
 1 cup - pecans, finely chopped
 ½ tsp - orange rind, grated
 ½ cup - pineapple, crushed, drained
 ½ cup - coconut
 ½ cup - buttermilk
 1 ½ tsp - nutmeg
 1 ½ tsp - cinnamon
 1 ½ cups - brown sugar, packed
 1 dash - allspice
 3 each - eggs, large
Cream Cheese Frosting
 6 oz - cream cheese, softened
 2 tbsp - butter, softened
 3 ¾ cups - powdered sugar, sifted
 1 ½ tsp - vanilla

Preheat oven to 350°F. Oil and flour a 9x13” pan (or two 8” round pans).


Blend waffle mix, brown sugar, spices and orange rind.


Add eggs and buttermilk, stir until dry ingredients are moistened.


Stir in remaining ingredients, mix until well blended.


Pour batter into prepared pan(s).


Bake 9x13” pan 45 to 50 minutes, 8” round pans 40 to 45 minutes or until toothpick inserted in the center comes out clean; remove from oven.


Cool cake in pan 10 minutes before removing from pan to wire rack to cool completely.

Cream Cheese Frosting

Beat cream cheese and butter until creamy.


Add powdered sugar and vanilla; blend until smooth.


Frost carrot cake with cream cheese frosting. Sprinkle lightly with additional shredded carrots, coconut and chopped pecans or decorate with holiday candy. Refrigerate until ready to serve.

Nutrition Facts

Servings 0

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