2014 Epcot Food and Wine Festival Recipe: Warm Carrot Cake with Cream Cheese Icing

Ah. We knew the day would come…the day that we started craving some of those wonderful dishes that we’ve had a chance to enjoy at the 2014 Epcot Food and Wine Festival.

Welcome to the Epcot Food and Wine Festival!

Welcome to the Epcot Food and Wine Festival!

And we figure if it’s happening to us, it’s probably happening for you, too. ;-)

While we’ve enjoyed some truly delicious flavors at this year’s festival, we had our favorites from the very beginning!

And one of the sweets we don’t think you should miss is the Fresh Baked Carrot Cake with Craisins® and Cream Cheese Icing.

Served at the Hops & Barley Marketplace Booth, this is one of the best entries into the Disney Carrot Cake Arena we’ve ever sampled!

Fresh baked carrot cake with Craisins® and cream cheese icing

Fresh Baked Carrot Cake with Craisins® and Cream Cheese Icing from the Hops & Barley Marketplace Booth

Warm and moist, the cake itself is chock-full of goodies. Dried cranberries give the mix an unexpected tang.

And the Icing. You know that amazing Warm Cream Cheese Icing you sometimes find on cinnamon rolls?

Yeah. That.

Cross section of carrot cake with cream cheese icing

Fresh Baked Carrot Cake with Craisins® and Cream Cheese Icing — Cross Section

Given our love around here for Carrot Cake, we were on the fence about whether this one would be mention-worthy or a total snoozefest. I’m happy to say, it’s amazing.

So here’s the recipe to make those Carrot Cake fantasies a reality.

Warm Carrot Cake with Cream Cheese Icing

Hops & Barley Marketplace Booth

Yield: 12 Mini Cakes

Ingredients:

Carrot Cake:
1 cup dried cranberries
1 cup orange juice
2 cups sugar
1 1/3 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons coarse salt
1 cup chopped walnuts
2 cups grated carrots
1/2 cup diced fresh pineapple

Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 to 2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 3 tablespoons milk

Instructions:

For Carrot Cake:
1. Soak dried cranberries in orange juice overnight.

2. Preheat oven to 325° F. Butter and flour 12 (1/2 cup) oven-safe ramekins.

3. Combine sugar, oil, and eggs in the bowl of an electric mixer fitted with the paddle attachment; beat until light yellow. Stir in vanilla.

4. Sift together 2 1/2 cups flour, cinnamon, baking soda, and salt in a medium bowl.

5. Add flour mixture to sugar-egg mixture, mixing until just combined.

6. Drain dried cranberries (discard any remaining orange juice). Toss cranberries and walnuts with 1 tablespoon flour. Add carrots and pineapple, tossing to combine. Fold mixture into batter.

7. Ladle batter into prepared ramekins. Bake 35 to 40 minutes, or until a wooden pick inserted into cakes comes out clean.

For Cream Cheese Icing:
1. Beat cream cheese and butter with an electric mixer until smooth. Beat in 1 1/2 cups confectioners’ sugar and vanilla.

2. Add more confectioners’ sugar and milk, 1 tablespoon at a time, until consistency is spreadable.

3. While cakes are still warm, turn out of ramekins and spread with icing.

Sounds amazing, doesn’t it? The individual cakes would make a delicious and comforting dessert for your Autumn dinner party…or even a glorious weekend breakfast treat!

Want More Details About the 2014 Epcot Food and Wine Festival?

We are always working to bring you all of the latest and most important news and updates on the 2014 Epcot Food and Wine Festival right here, so stay tuned for details and check out all of the info below!

Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2014 Epcot Food and Wine Festival Page for updates.

2014 Epcot Food and Wine Festival Index

2014 Epcot Food and Wine Festival Booth and Menu Index — and FOOD PHOTOS!
2014 Epcot Food and Wine Festival Special Events
2014 Epcot Food & Wine Festival Low-Cost/Free Seminars and Activities
2014 Eat to the Beat Concert Schedule and Dining Package Information
2014 Epcot Food and Wine Festival Gluten Free Items
Epcot Food and Wine Festival Fans Facebook Page
2014 Wine and Dine Half Marathon Weekend Events
2014 Tower of Terror 10-miler Events
2014 Swan and Dolphin Food and Wine Classic: Menus, Booking Info available!

How to Book Epcot Food & Wine Festival Events

To book all special events and demonstrations, call 407-WDW-FEST (939-3378) starting July 31 at 7AM ET. Culinary Demonstrations, Beverage Seminars, Mixology Seminars, and general admission for some special events will be bookable online at www.epcotfoodfestival.com.

Tables in Wonderland members, Annual Passholders, Disney Vacation Club Members, and Golden Oak Residents are eligible for a $2 discount (per person, per event) for beverage and mixology seminars and culinary demos taking place Mon-Thurs during the festival. Discounts are by phone at 407-WDW-FEST (939-3378). Stay tuned to DisneyFoodBlog.com and the Disney Food Blog Newsletter for details.

News! The DFB Guide to the 2014 Epcot Food & Wine Festival e-Book is now available!

Start planning NOW for your trip with our expert advice, plus information on all of the Special Events, Low Cost Seminars and Demonstrations in a handy take-along format.

Use code Chefs at check-out for a $3 discount!

Return to the Main 2014 Epcot Food and Wine Festival Page.

Will you be making Warm Carrot Cake with Cream Cheese Icing after reading the recipe? Leave us your thoughts in comments below!

Recipe Credit: A Taste of Epcot: Festival Food From Around the Globe Cookbook

Comments

  1. Amy says

    That looks very tasty and moist, but it seems like a lot of frosting for a small amount of cakes. Has anyone tried making this yet? Was the frosting a good amount for the cake?

  2. Chris UK says

    I had one of these too last week (I’m back home now and thoroughly got the Post-Disney Blues

  3. Melissa says

    I just made a full cake sized version of this for Thanksgiving. So so so so so so good! Thank you for posting the recipe. And for anyone wondering I used a 9×13 cake pan and it needs to bake a little longer than 40 minutes. Use less confectioner sugar for the glaze if you want that runny texture

  4. Maureen says

    Melissa, that was a great idea, to try it in the 9×13 pan! Glad it came out so well-did you leave it in the pan, or did you turn it out?

  5. Lisa says

    I made these tonight after trying them at this years festival and they turned out perfectly. Wonderful fall dessert.

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