Carrot Cake
Bright, cosy, and a little bit nostalgic—this carrot cake brings together sweet Canadian harvest vibes with the comforting warmth of a spice-laden bake. Perfect for maple-syrup season or chilly afternoons after a walk in the snow, it’s the kind of cake you slice with friends, steep a big pot of tea, and savour every crumb.
Prep Time: 20 minutes
Total Time: 1 hour (including cooling)
Serves: 10–12 slices
Ingredients
For the cake
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
½ cup (120 ml) vegetable oil (or canola oil)
¾ cup (150 g) light brown sugar, packed
½ cup (100 g) granulated sugar
3 large eggs
2 tsp vanilla extract
2 cups (about 240 g) finely grated carrots
½ cup (60 g) chopped walnuts or pecans (optional)
For the cream cheese frosting
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
2 cups (250 g) icing sugar, sifted
1 tsp vanilla extract
Optional: a handful of chopped walnuts or pecans to sprinkle
Method
Pre-heat oven to 175 °C (350 °F). Grease and line a 9-inch round cake pan (or two 8-inch rounds).
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in grated carrots and nuts (if using).
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
Pour batter into prepared pan(s) and bake 35–45 minutes (or until a toothpick inserted in the centre comes out clean). Allow cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting: beat cream cheese and butter together until smooth. Gradually add icing sugar, then vanilla, and beat until light and fluffy.
Once the cake is fully cooled, spread the frosting over the top (and sides if you like). Sprinkle chopped nuts on top if desired. Slice and serve.
Variations
Maple & Pecan – Substitute ½ cup (120 ml) maple syrup for half the sugars in the cake; fold in ½ cup chopped toasted pecans.
Pineapple & Coconut – Stir in ½ cup drained crushed pineapple and ½ cup shredded coconut into the batter (reduce oil slightly to compensate).
Spiced Ginger & Orange – Add ½ tsp ground allspice and ½ tsp ground cloves; fold in 1 tbsp orange zest into the batter and swap walnuts for crystallized ginger pieces.