Carrot Cake | Recipes

Carrot Cake

(24) Ratings:
Prep Time:
Baking Time:
Makes:15 servings

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


Dry Ingredients

2½ cups 625 mL Robin Hood® All-purpose flour
1 tbsp 15 mL cinnamon
2½ tsp 12.5 mL baking powder
1/2 tsp 2 mL nutmeg
1/2 tsp 2 mL salt
1/4 tsp 1 mL ginger
1/8 tsp 0.5 mL cloves
4 large eggs
1/2 cup 125 mL packed brown sugar
1/2 cup 125 mL granulated sugar
2 tsp 10 mL vanilla extract
1¼ cups 300 mL canola oil
1 can 300 mL Eagle Brand® sweetened condensed milk
3 cups 750 mL finely grated carrots
1 cup 250 mL chopped pecans (optional)


2 pkgs (8 oz/250 g each) regular or low fat cream cheese, softened
1/2 stick (¼ cup/50 mL) unsalted butter, softened
2 cups 500 mL icing sugar
1 tsp 5 mL vanilla


1 cup 250 mL pecan halves or pieces (optional)


  1. Cake: Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
  2. Combine flour, cinnamon, baking powder, nutmeg, salt, ginger and cloves in a medium bowl.
  3. Beat eggs and both sugars together in a separate bowl, until light and fluffy. Add vanilla, oil  and sweetened condensed milk,  beating well after each addition.
  4. Beat flour mixture into egg mixture slowly until well mixed. Add carrots (and pecans if using), mixing just until combined.
  5. Pour into prepared pan and bake in preheated oven for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  6. Icing: Beat all ingredients together with electric mixer; spread over cake. Garnish with pecans. Keep refrigerated.

Nutritional Information

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