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Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
16 servings

Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
16 servings

Classic Carrot Cake

INGREDIENTS

Classic Carrot Cake

  • Cake
  • 1 C. (250 mL) Crisco® Canola Oil or Crisco® Pure Vegetable Oil
  • 1 C. (250 mL) sugar
  • 3/4 C. (175 mL) packed brown sugar
  • 4 eggs
  • 2 C. (500 mL) all-purpose flour
  • 2 tsp. (10 mL) ground Saigon cinnamon
  • 2 tsp. (10 mL) baking soda
  • 2 tsp. (10 mL) baking powder
  • 1 tsp. (5 mL) salt
  • 3 C. (750 mL) finely grated carrots (approx. 1 lb/454 g)
  • Icing
  • 1/4 C. (50 mL) butter, softened
  • 1 C. (250 mL) regular or low fat cream cheese, softened
  • 4 C. (1 L) icing sugar
  • 1 tsp. (5 mL) pure vanilla extract
  • 1 Tbsp. (15 mL) milk, if necessary

DIRECTIONS

  1. Preheat oven to 350°F (180°C). Grease two 9” (23 cm) cake pans.
  2. 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, Ground Saigon 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.
  3. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
  4. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
  5. Icing: Cream butter and cream cheese in a large bowl of an electric mixer. Add icing sugar, 1 C. (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 Tbsp. (15 mL) of milk at a time to thin out icing if necessary.
  6. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.