• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 15 servings
  • Freezing Excellent
  • Carrot Cake
    Carrot Cake

Ready.
Set.
Make.

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Ingredients

  • Dry Ingredients
  • 2½ cups Robin Hood® All-purpose flour
  • 1 tbsp cinnamon
  • 2½ tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 4 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1¼ cups canola oil
  • 1 can Eagle Brand® sweetened condensed milk
  • 3 cups finely grated carrots
  • 1 cup chopped pecans (optional)
  • Icing
  • 2 pkgs (8 oz/250 g each) regular or low fat cream cheese, softened
  • 1/2 stick (¼ cup/50 mL) unsalted butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla
  • Garnish
  • 1 cup pecan halves or pieces (optional)

Serving Size: 15 servings

Next

Directions

Serving Size: 15 servings

  • Cake: Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
  • Combine flour, cinnamon, baking powder, nutmeg, salt, ginger and cloves in a medium bowl.
  • Beat eggs and both sugars together in a separate bowl, until light and fluffy. Add vanilla, oil  and sweetened condensed milk,  beating well after each addition.
  • Beat flour mixture into egg mixture slowly until well mixed. Add carrots (and pecans if using), mixing just until combined.
  • Pour into prepared pan and bake in preheated oven for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  • Icing: Beat all ingredients together with electric mixer; spread over cake. Garnish with pecans. Keep refrigerated.
Finish

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