Classic Carrot Cake | Recipes

Classic Carrot Cake

(32) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

Rich, moist and full of flavour. Carrot cake doesn’t get more classic than this.

Ingredients

Cake

1 cup 250 mL Crisco® Canola or Vegetable Oil
1 cup 250 mL granulated sugar
¾ cup 175 mL packed brown sugar
4 eggs
2 cups 500 mL Robin Hood® Nutri Flour BlendTM Tastes Like White
2 tsp 10 mL cinnamon
2 tsp 10 mL baking soda
2 tsp 10 mL baking powder
1 tsp 5 mL salt
3 cups 750 mL finely grated carrots (approx. 1 lb/454 g)

Icing

¼ cup 50 mL butter, softened
1 cup 250 mL regular or low fat cream cheese, softened
4 cups 1 L icing sugar
1 tsp 5 mL vanilla extract
1 tbsp 15 mL milk, if necessary

Directions

  1. Preheat oven to 350°F (180°C). Grease two 9” (23 cm) cake pans.
  2. Cake: Beat oil and sugars together in a large bowl of an electric mixer, until combined. Add eggs, one at a time, beating well after each addition.
  3. Combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.  Add flour mixture to egg mixture.  Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.
  4. Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
  5. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
  6. Icing: Cream butter and cream cheese in a large bowl of an electric mixer. Add icing sugar, 1 cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
  7. Assembly: Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.

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