Our very best carrot cake can be made anytime at home. Just follow the directions and enjoy! Makes one loaf or 12 muffins.
Contains Wheat. May contain nuts.
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Unbleached flour made of hard red spring wheat from Quebec (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), sugar, sodium bicarbonate, cinnamon, salt. Contains Wheat. May contain nuts.
You Will Need
2 eggs ½ cup of vegetable oil
3 medium carrots (130g), peeled and finely grated
½ a tsp vanilla extract
Best Cream Cheese Frosting
113 grams butter (1 stick), Room temperature
170 grams cream cheese (3/4 cup), Room temperature
454 grams icing sugar (about 3 ½ cups)
1 tsp best vanilla extract
Place all ingredients in a stand mixer and beat well until thick, smooth and creamy. Add more powdered sugar for a more stiff frosting.
To create a glaze:
Add milk 2 tbsp at a time until the frosting thins and is pourable. For a thick glaze, as we have in the photos, the glaze should be thick like honey and it will take a few minutes to drop down the sides. For a thinner glaze look for a thin yoghurt consistency. Pour the glaze over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let dry slightly before serving and enjoy!
Chef Jo Notkin grew up surrounded by good food and it created lasting memories for her. Sharing food, being together ot cherishing the little flavourful moments is what it’s all about. We hope you love and share what you create and make your own memories for years to come.
Truly, with a cream cheese frosting? Hands down this is the best carrot cake I have ever had. I just ordered 2 more!!!
Thanks so much! We love it too... So happy you enjoyed it!
Wonderful to hear!!
Made this for Father’s Day, I also made the recommended cream cheese icing online. I messed up and did not use a loaf pan and placed it in a 8x8 pan. Although it wasn’t as much cake it still tasted great and was able to share with family. Everyone loved it … even the kids.