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. 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.
  3. 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.
  4. 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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