• Preparation 20 minutes
  • Baking 1 hour
  • Makes 10 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 eggs
  • ½ cup Crisco® Vegetable Oil
  • 4 cups shredded carrots
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup chopped walnuts
  • ½ cup raisins
  • Cake
  • Icing:
  • ¼ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1 cup icing sugar
  • ¾ tsp ground cinnamon

Serving Size: 10 servings


Serving Size: 10 servings

  • Cake
  • Preheat oven to 375°F (190°C). Grease an 8” x 4” (2L) loaf pan and line with parchment paper.
  • Beat eggs and oil until light. Stir in carrots and remaining ingredients, just until everything is moistened. Pour into prepared pan. Bake in preheated oven for 55-60 minutes or until a toothpick inserted in centre comes out clean. Cool on wire rack.
  • Icing
  • Beat butter and cream cheese until combined. Add icing sugar and cinnamon and beat until light and fluffy. Ice cooled cake.


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