Carrot Cake With Cream Cheese Icing | Recipes

Carrot Cake With Cream Cheese Icing

(37) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

This classic cake is delicious on its own, and topped with a sweet and tasty cream cheese icing will have you asking who wants seconds?


1 1/2 cups 375 mL granulated sugar
3/4 cup 175 mL Crisco® Canola or Vegetable Oil
1/4 cup 50 mL molasses
4 eggs
2 cups 500 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking soda
2 tsp 10 mL cinnamon
1 tsp 5 mL salt
3 cups 750 mL peeled and grated carrots
3/4 cup 175 mL chopped walnuts or pecans


1 pkg 250 g cream cheese
1/2 cup 125 mL butter
4 cups 1 L sifted icing sugar
2 tsp 10 mL vanilla extract


  1. Preheat oven to 325°F (160°C). Grease a 10” (25 cm) tube pan.
  2. Tip

    Let your kids grease the tube pan. They will then understand that this keeps that cake from sticking to the pan and it makes it easy for the cake to be removed from the pan.

  3. 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.
  4. Tip

    Have your kids stir in the grated carrots and nuts by hand. Otherwise, the carrots will get stuck around the beaters and won’t mix into the batter evenly, while the nuts will get too crushed up.

  5. 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.
  6. Tip

    Your kids will love helping you ice the cake, but make sure to wait for it to be completely cooled before getting started. If the cake is still warm, the icing will melt and slide right. After one delicious bite, your kids will know it was worth the wait!

  7. Icing: Beat cheese and butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. Spread on cooled cake.

Nutritional Information

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