Is there anything better than a slice of moist, spongy carrot cake? Hmm. How about a moist, spongy carrot cake sandwich at Disney’s Trolley Car Cafe? It’s the one thing that makes Disney vacations even more magical.
Apparently plenty of people share our view, because now, a blogger has figured out how to make that beloved carrot cake sandwich at home—and she’s sharing the recipe with all of us.
Where Is This Recipe From?
This isn’t the exact recipe from the Trolley Car Cafe at Hollywood Studios. But it’s very close, according to the Disney Food Blog. And considering that Disney’s likely to be shut down for a while, this is the closest we can come to the Cafe’s delicious delights.
The mantra over at Disney Food Blog is Food IS a Theme Park. That sounds about right! Judging by the number of recipes we’ve seen come from Disney in the past month, we agree—why mourn the loss of the park when you can eat your way through it from home?
How to Make a Carrot Cake Sandwich
The Disney Food Blog’s recipe is as follows. If you’re looking for other treats that belong in the Disney castle, check out how to make three-cheese grilled cheese, French toast, Dole whip and Mickey Mouse beignets.
This recipe makes 12 carrot cake sandwiches.
- 1 box carrot cake mix
- 3/4 cup water (per box instructions)
- 1/3 cup vegetable oil (per box instructions)
- 3 large eggs (per box instructions)
- 8 ounces cream cheese
- 8 tablespoons butter
- 1 cup confectioners’ sugar
- 1/2 cup crushed and drained pineapple
- 1 teaspoon vanilla extract
Step 1: Mix up the carrot cake
First, the blogger says you’ll need to make the cake according to the instructions on the box. She used Duncan Hines, but we figure other brands of carrot cake will work, too. After the mixture is ready, plunk rounded, cookie-sized spoonfuls of the batter onto a cookie sheet.
Step 2: Bake the “bread”
From there, slide the batter into the oven and bake for about 10 minutes. The end result will look like carrot cake cookies, which we bet are super yummy, too. Set them aside to cool.
Step 3: Make the icing
Sift powdered sugar into a large bowl, then add your butter and cream cheese. Drain the crushed pineapple over the sink before adding it, and the vanilla extract, to the mixture. Blend everything together until the mixture is creamy.
Step 4: Assemble the sandwiches
Add a tablespoon or more of icing to one of the cookies, then press another cookie on top to make a sandwich.
Now it’s time to grab a carrot cake sandwich, kick back and relax with Disney+. Enjoy your mini vacation!
1 / 30Taste of Home
My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland Get Recipe
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As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra “gift” I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. —Krystal Horudko, Charlottetown, Prince Edward Island, CanadaGo to Recipe
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This moist cake with cream cheese frosting is the best I’ve ever eaten. It’s so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, FloridaGo to Recipe
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Because our family adores carrot cake, I experimented to find an easy way to make it so we could enjoy it all the time. This super moist dump cake version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, WisconsinGo to RecipeTaste of Home
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My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it’s my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, TennesseeGo to RecipeTaste of Home
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If you like carrot cake, you’ll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, CaliforniaGo to Recipe
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My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, MichiganGo to Recipe
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This healthy carrot cake recipe is moist, tender and delicious. Kids will love it because it’s sweet, and you’ll love it because it’s packed with good-for-you carrots. —Brenda Rankhorn, New Market, AlabamaGo to Recipe
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I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that’s tangy and sweet. —Elizabeth King, Duluth, MinnesotaGo to Recipe
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For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, WyomingGo to Recipe
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I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, ColoradoGo to Recipe
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Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, MichiganGo to Recipe
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This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I’m always being asked for the recipe. —Jeanie Petrik, Greensburg, KentuckyGo to Recipe
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I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom’s specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New JerseyGo to Recipe
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My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, LouisianaGo to RecipeTaste of Home
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I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.
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This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It’s been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, OhioGo to RecipeTaste of Home
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I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, WyomingGo to Recipe
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A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It’s dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I’ve tried!—Kim Orr, West Grove, PennsylvaniaGo to Recipe
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I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they’re marvelous any time of the year. —Sara Pleso, Sparta Tennessee.Go to Recipe ⓘ