• Preparation Time 15 minutes
  • Baking Time 70 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3/4 cup Crisco® Canola or Vegetable Oil
  • 1/4 cup molasses
  • 4 eggs
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups peeled and grated carrots
  • 3/4 cup chopped walnuts or pecans
  • Icing
  • 1 pkg cream cheese
  • 1/2 cup butter
  • 4 cups sifted icing sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups granulated sugar

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 325°F (160°C). Grease a 10” (25 cm) tube pan.
  • Cake: Beat sugar, oil, molasses and eggs together in large bowl until smoothly blended. Combine flour, baking soda, cinnamon and salt in a separate large bowl. Add to egg mixture, beating until smooth. Stir in carrots and nuts. Spread in prepared tube pan.
  • Bake in preheated oven for 1 1/4 to 1 1/2 hours, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
  • Icing: Beat cheese and butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. Spread on cooled cake.


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