• Preparation Time 20 minutes
  • Baking Time 35 minutes
  • Makes 16 servings
  • Freezing Excellent


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


  • Cake
  • 1 cup Canola or Vegetable Oil
  • 1 cup granulated sugar
  • ¾ cup packed brown sugar
  • 4 eggs
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups finely grated carrots (approx. 1 lb/454 g)
  • Icing
  • ¼ cup butter, softened
  • 1 cup regular or low fat cream cheese, softened
  • 4 cups icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk, if necessary

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease two 9” (23 cm) cake pans.
  • Cake: 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, cinnamon, baking soda, baking powder and salt in a separate large bowl.  Add flour mixture to egg mixture.  Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.
  • Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre 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. Add icing sugar, 1 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 on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.


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