Fall · HarvestGuide.ca

Classic Carrot Cake with Cream Cheese Icing

Ingredients

• Cake: 1 cup neutral oil
• 1 cup sugar (part brown sugar is nice)
• 3 eggs
• 2 cups all-purpose flour
• 2 tsp baking soda + ½ tsp salt
• 2 tsp cinnamon, ½ tsp nutmeg
• 3 cups freshly grated carrot (about 4–5 carrots)
• Optional: ¾ cup walnuts, ½ cup raisins
• Icing: 250 g cream cheese, ¼ cup soft butter, 1½ cups icing sugar, 1 tsp vanilla

Instructions

1. Heat oven to 175 °C. Grease and line a 23 cm round pan (or a 23 cm square).
2. Whisk the oil, sugar, and eggs until smooth.
3. Fold in the flour, baking soda, salt, and spices, then the grated carrot (and nuts/raisins if using).
4. Pour into the pan and bake 35–40 minutes until a skewer comes out clean. Cool completely.
5. Beat the cream cheese, butter, icing sugar, and vanilla until smooth. Ice the cooled cake.

From HarvestGuide.ca — https://harvestguide.ca/recipes/carrot-cake-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.