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Celebrate Southern Comfort Food with this Cruise Ship Recipe for Carrot Cake

From American Cruise Lines and Tom Leonard. Check our special and contact an agent today to enjoy on-board cruise ship cuisine! 800.578.1479 or

Carrot Cake Ingredients: 3/9 inch round cakes

Carrot Cake

Cruise Ship Carrot Cake

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 each eggs

2 cups sugar

¾ cup vegetable oil

¾ cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrot

8 ounces pineapple, drained, crushed

3 1/2-ounces coconut, flaked

1 cup walnuts, chopped

Buttermilk Glaze: 1 ½ cups

1 cup sugar

1 ½ teaspoons baking soda

½ cup buttermilk

½ cup butter, unsalted

1 Tablespoon light corn syrup

1 teaspoon vanilla extract

Cream Cheese Frosting:

16 ounces butter, unsalted, softened

16 ounces cream cheese, softened

6 cups powdered sugar

1 ½ Tablespoons vanilla extract

Cake Directions:

  • Line 3 (9-inch) round cake pans with parchment paper; lightly spray. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans, and cool completely on wire racks.

Buttermilk Glaze:

  • Bring first 5 ingredients to a boil in a sauce pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes.

Cream Cheese Frosting:

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Add powdered sugar and vanilla; beat until smooth.


  • Spread cream cheese frosting between layers and on top and sides of cake.
  • Place cake in freezer so it slices easily
  • Use hot sharp slicing knife
  • Wipe blade after each cut.