Our Favourite Carrot Cake Recipes

Our Favourite Carrot Cake Recipes

Categories:

Cakes & Cupcakes
Frostings & Ganaches
Desserts
Afternoon Tea
Granulated Sugar
Ingredients
For basic carrot cake:
  • 3/4 cup (175 mL) Redpath® Granulated Sugar
  • 1/4 cup (50 mL) Redpath® Golden Yellow Sugar
  • 1/2 cup, plus 2 tbsp (125 mL + 20 mL) canola oil
  • 2 eggs
  • 1 cup (250 ml) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (5 mL) ground cinnamon
  • 1/4 tsp (5 mL) ground ginger
  • 1/8 tsp (5mL) ground nutmeg
  • 1/8 tsp (5 mL) ground cloves
  • 1/4 tsp (5 mL) salt
  • 1 1/2 cups (625 mL) grated carrots
 (aprox. 2 large carrots)
For pineapple nut carrot cake, add:
  • 1/2 cup (125 mL) chopped pecans, toasted
  • 1/2 cup (125 mL) chopped pineapple (canned is fine)
For coconut, orange & raisin carrot cake, add:
  • 1/2 cup (125 mL) sweetened, shredded coconut
  • zest of half an orange
  • 1/8 tsp fresh ginger, grated
  • 1/4 cup golden raisins
For the cream cheese icing:
  • 1 8 oz (250g) package cream cheese, softened
  • 1/4 cup (60 mL) butter, softened
  • 1/2 tsp (2 mL) vanilla
  • 2 cups (500 mL) Redpath® Icing Sugar, sifted
For vegan carrot cake:
  • 2 bananas, mashed
  • 1 cup (250 mL) Redpath® Granulated Sugar
  • 3/4 cup (175 mL) canola oil
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 tmL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (5 mL) salt
  • 1 1/2 cup (375 mL) grated carrot (approx. 2 large carrots)
  • 1/2 cup (125 mL) chopped nuts of your choice (we used almonds)
For vegan cream cheese icing:
  • 8 oz (1 cup/250 mL) non-dairy cream cheese, softened
  • 2 tbsp (30 mL) coconut oil
  • 2 tsp (10 mL) vanilla
  • 1 -2 cups Redpath® Icing Sugar
Instructions

1. Preheat oven to 350. Grease 12 muffin tins or 1 loaf pan; set aside.

2. Grate the carrots using the wide grating slots, then set aside.

3. Whisk together the sugars with the canola oil until smooth.

4. Add the eggs and beat until well combined.

5. Whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt.

6. Add the dry ingredients to the wet and mix until the cake batter is thick and smooth.

7. Stir in the grated carrot, then the mix-ins of your choice.

8. Pour the batter into the prepared muffin tins or loaf pan, and bake until an inserted toothpick comes out clean, approximately 15 – 20 minutes for the muffin tins, or 30 – 40 minutes for the loaf pan. Once baked, remove from the oven and let sit for 5 minutes, then remove from pan and let cool on wire racks.

Cream Cheese Icing


1. Cream the softened cream cheese and butter together until light and fluffy.

2. Beat in the vanilla.

3. Mix in the icing sugar, 1 cup at a time, until the icing is thick and smooth. If you want a thicker icing for piping or decorating, continue to add icing sugar, 1/2 a cup at a time, until the icing reaches your desired consistency.

4. With a knife, ice the cooled loaves or cupcakes.

Vegan Carrot Cake

How to prepare:
1. Preheat oven to 350°F (175°C). Grease 12 small muffin tins or one 8×4 loaf pan and set aside.

2. Mash the bananas in a large bowl with a fork.

3. Whisk the sugar and oil into the mashed bananas, until the mixture is thick and creamy.

4. Whisk together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix together until well incorporated.

5. Grate the carrots, then add to the cake batter and stir in. Stir in the nuts.

6. Pour the batter into the prepared muffin tins or loaf pan and bake until an inserted toothpick comes out clean, about 15 – 20 minutes for cupcakes, 30 – 40 minutes for a loaf.

Vegan Cream Cheese Icing

How to prepare:
1. Beat non-dairy cream cheese in a bowl until light and fluffy.

2. Mix the coconut oil and vanilla into the whipped cream cheese.

3. Add the icing sugar to the mixture one cup at a time, until the icing is thick and smooth. For a thick icing for piping, continue to add icing sugar, 1/2 cup (125 mL) at a time until the icing reaches your desired consistency.