Classic Carrot Cake


All purpose flour 2 Cup (32 tbs)
Cinnamon 2 Teaspoon
Baking soda 2 Teaspoon
Baking powder 2 Teaspoon
Salt 1 Teaspoon
Vegetable oil 1 Cup (16 tbs)
Granulated sugar 1 Cup (16 tbs)
Packed brown sugar 3/4 Cup (12 tbs)
Eggs 4
Cooking spray 4 Dash , divided
For the icing
Butter 1/4 Cup (4 tbs)
Cream cheese 1 Cup (16 tbs)
Icing sugar 4 Cup (64 tbs)
Milk 1 Tablespoon (Optional)
Vanilla extract 1 Teaspoon



1. Preheat the oven to 350°. Grease two cake pans with cooking spray and set aside.


2. In a large bowl, combine flour, cinnamon, baking soda, baking powder and salt. Set aside.

3. Using a stand mixer, beat together oil and both sugars.

4. Add in the eggs, one at a time, beating well after each addition. Stir in the flour mixture in small batches.

5. Fold in the carrots to the mixture and divide batter evenly into prepared pans.

6. Bake for 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.

7. Take out from the oven and let it cool on a wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.

8. For Icing – using a stand mixer, cream together butter and cream cheese.

9. Add in the icing sugar, 1 cup at a time and beat well after each addition.

10. Add in the milk and vanilla. Continue beating until fluffy.


11. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.


12. Slice the cake and serve for dessert.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 447Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 328 mg13.67%

Total Carbohydrates 69 g23%

Dietary Fiber %

Sugars 57 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet