This is the carrot cake billed as “Canada’s Best” in a popular magazine. It is the only recipe I use for carrot cake, and it does not disappoint. I’ve clarified the instructions and made a few minor improvements.
This cake can be baked in either a 9″ by 13″ dish, or in two 9″ cake tins. In either case, I recommend greasing with cold-pressed coconut oil. If you will be making a layer cake, be sure to line the bottom of the tins with parchment paper. Otherwise it will be difficult to remove in one piece.
Finally, I’ve given directions for the cream-cheese frosting according to weight. This is the only way to ensure accurate results.
- Preparation Time
45 minutes - Baking Time
40 minutes - Serves
12-16 - Difficulty
Moderate
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Wet Ingredients
- 3/4 cup white sugar
- 3/4 cup brown sugar, packed
- 3 eggs
- 3/4 cup light-tasting olive oil
- 1 teaspoon vanilla
Final Additions
- 1 can (398 ml) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup chopped pecans
Instructions
- Mix all dry ingredients in medium-sized bowl.
- Finely grate several fresh carrots until you have 2 cups’ worth, moderately packed. Set aside.
- Empty your crushed pineapple into a colander and set aside to drain.
- Combine white and brown sugar in a large mixing bowl. Add eggs, one at a time, and beat with a hand mixer until well-combined before each addition.
- Add olive oil and vanilla and continue mixing until well-combined.
- Using a spoon or a Danish dough whisk, begin adding your dry ingredients into your wet ingredients. Don’t dump it all in at once – it’s best to do it in several additions. Mix only until everything is moistened.
- Now add your carrots, pecans, and drained pineapple, stirring until the batter is evenly mixed.
- Place cake batter into greased baking dish or tins and bake in pre-heated oven at 350°. It should be done within 40 minutes.
- When the toothpick comes out clean or with just a few crumbs, remove from oven and allow to cool on a wire rack. After an hour you may wish to cover with a tea towel while the cake continues to cool.
Frosting Ingredients
- 2 ounces salted butter
- 8.8 ounce block of cream cheese (250 gram package)
- 25 ounces icing sugar
- 1/2 teaspoon vanilla
Frosting Directions
- Take your butter and cream cheese out in advance. It doesn’t need to be fully room temperature, but it will be too hard right out of the fridge.
- Using the paddle attachment in a stand mixer, whip the butter and cream cheese together.
- Sift your icing sugar before adding it your cream cheese. Don’t add it all at once.
- Continue mixing with the paddle attachment on the lowest speed until everything is combined and fluffy. You will need to scrape down the bowl occasionally.
- Don’t forget to add the vanilla at some point along the way.
