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

Ready.
Set.
Make.

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

Lets Make

Ingredients

  • 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

Next

Directions

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.
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.

Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top