Reader recipe Best-Ever Carrot Cake
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Best-Ever Carrot Cake

An easy recipe for a healthy and delicious favourite.

By kerrigwen

Source: kerrigwen

Recipe4 out of 5 based on 9 ratings.
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  • Prep time 30 minutes
  • Cook time 30 minutes
  • Portion size 12


  • 4 4eggseggs, beaten
  • 2 cups 2cupsall-purpose flour
  • 2 cups 2cupssugar
  • 2 tsp 2tspbaking powder
  • 1 tsp 1tspground cinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 3 cups 3cupsfinely shredded carrotcarrots, lightly packed
  • 3/4 cups 3/4cupsvegetabIe oil
  • 1 batch 1batchCream Cheese Frosting recipe
  • 1/2 cup 1/2cuppecanpecans, toasted and finely chopped
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1. Beat eggs and let stand. Meanwhile, grease and flour two 9x1/2-inch round cake pans; set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, cinnamon, and baking soda.

3. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.

4. Bake in a 350 degree (F) oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for about ten minutes in pans; then remove from pans to cool more thoroughly.

5. Frost tops and sides with Cream Cheese Frosting recipe. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days. Enjoy!

This recipe is featured on Cooking 101: Back to basics
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