Canada’s Best Carrot Cake with Cream Cheese Icing

Along with banana cake, carrot cake is a popular treat to bring to any party or gatherings. My cousin shared this carrot cake recipe on facebook.  When I saw crushed pineapples and pecans in the list of ingredients, I knew it would be good and decided to make it. I wasn’t disappointed; the cake was moist and very delicious. The addition of crushed pineapple and chopped pecans gives this cake a nice taste and texture. No wonder it is Canadian Living’s most popular recipe ever. My whole family love it, including my health conscious husband, who ate it plain, without the frosting. 😀

Cooking Tips for Perfect Carrot Cake

To achieve the best carrot cake, start by grating your carrots finely. This allows them to blend seamlessly into the batter, providing moisture without overwhelming the texture. If you prefer a bit of crunch, consider leaving some carrot pieces slightly chunkier. For the best flavor, use fresh spices. Ground cinnamon and nutmeg add warmth and depth, while freshly grated ginger can elevate the cake’s taste. Also, remember to sift your dry ingredients together. This helps to prevent clumps and ensures an even distribution of baking soda and powder. Don’t overmix the batter after adding the dry ingredients; a few lumps are okay. Overmixing can lead to a dense cake. Bake until a toothpick comes out clean, checking a few minutes before the suggested baking time. Every oven is different, so keeping an eye on it will save you from a dry cake. Finally, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from sticking and helps maintain its shape.

Serving Suggestions and Variations

Carrot cake is versatile and pairs well with various toppings and side dishes. While cream cheese icing is a classic choice, consider trying a whipped mascarpone frosting for a lighter option. For a tropical twist, add shredded coconut to the batter or sprinkle it on top of the frosting. If you want to add a bit of zest, incorporating orange or lemon zest into the icing can brighten the flavors. For those who enjoy nuts, walnuts can be swapped for pecans, or you can mix both for added texture. If you prefer a healthier version, substitute some of the sugar with applesauce or use a sugar alternative like honey or maple syrup. Serve slices with a dollop of yogurt or a scoop of vanilla ice cream for an indulgent treat. Pairing the cake with a hot cup of tea or coffee enhances the experience, making it a perfect dessert for gatherings. For a fun presentation, consider cutting the cake into squares and serving them on a decorative platter, garnished with fresh mint leaves.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Whole wheat flour can work, but it might make the cake denser. If you go this route, consider mixing it with some all-purpose flour to keep it light and fluffy.

How do I store leftover carrot cake?

Store the carrot cake in an airtight container at room temperature for a couple of days. If you want it to last longer, keep it in the fridge for up to a week or freeze it for up to three months.

What can I substitute for eggs in this recipe?

You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes, or use 1/4 cup of applesauce.

How can I make this cake ahead of time?

You can bake the cake a day or two in advance. Just make sure to wrap it well and store it in the fridge, then frost it right before serving to keep that cream cheese icing fresh.

What are some good toppings or add-ins for this carrot cake?

Chopped walnuts or pecans add a nice crunch, and adding coconut flakes can give it a tropical twist. If you’re feeling adventurous, some raisins or shredded coconut can also be great additions.

Canada’s Best Carrot Cake with Cream Cheese Icing

Liza A

Moist and flavorful, this carrot cake is spiced with cinnamon and nutmeg, then topped with creamy, dreamy cream cheese icing for a delightful treat.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 290 kcal

Ingredients

  

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• 2 cups 500 mL all-purpose flour
• 2 tsp 10 mL baking powder
• 2 tsp 10 mL cinnamon
• 1 tsp 5 mL baking soda
• 3/4 tsp 4 mL salt
• 1/2 tsp 2 mL nutmeg
• 3/4 cup 175 mL granulated sugar
• 3/4 cup 175 mL packed brown sugar
• 3 eggs
• 3/4 cup 175 mL vegetable oil
• 1 tsp 5 mL vanilla
• 2 cups 500 mL grated carrots
• 1 cup 250 mL drained crushed canned pineapple
• 1/2 cup 125 mL chopped pecans

Icing:

• 1 8 oz 250g package cream cheese, softened
• 1/4 cup 60 mL butter, softened
• 1/2 tsp 2 mL vanilla
• 1 cup 250 mL icing sugar

Instructions

 

• Grease and flour 13- x 9-inch(3.5L) metal cake pan; (or 2 round pans) set aside.
• In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
• Bake in centre of 350°F (180°C) oven for 35- 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for at least 20 minutes.
• In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.

Notes

Recipe source: canadianliving.com

Nutrition

Calories: 290kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 2gCholesterol: 40mgSodium: 180mgFiber: 1gSugar: 22g

Keyword baking, carrot cake, cream cheese icing, dessert recipe, sweet treat

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