• Preparation Time 20 minutes
  • Baking Time 45 minutes
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • Cake
  • 1 cup Crisco® Vegetable or Canola Oil
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 4 eggs
  • 2 cups Robin Hood® Gluten Free Flour Blend
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 cups (approx. 1 lb/454g) grated carrots
  • Cream Cheese Icing
  • 1 cup regular or low fat cream cheese, softened
  • ¼ cup butter, softened
  • 4 cups icing sugar
  • 1 tsp vanilla extract

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Cake: Preheat oven to 350°F (180°C). Grease two 8” (23 cm) cake pans.
  • 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.
  • Combine flour blend, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
  • Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
  • Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
  • Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one 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.
  • Assembly: Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.

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