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A carrot cake that’s worthy of the effort

carrot cake

I think everyone has something they cannot or will not cook. You know that thing that most people are able to make and when you try it, it flops? My Aunt Joyce used to say she cannot make jello. Maybe she was using drink crystals, who knows?

I cannot make carrot cake. I have tried many recipes and have not been happy with the results. They are soggy and heavy and always dip in the middle. When I make a cake, the finished product has to look good and taste good.

So when I was planning a menu with a soon-to-be 80-year-old little lady who is planning her own birthday party, I asked her what her favourite kind of cake is. “Oh, I don’t know” she says. “I’m not really a dessert person.” Her husband piped up, “Carrot cake would be nice.” My heart dropped to my boots. I started searching for a carrot cake recipe and found this one, which I promptly made. Now, this one is okay… good texture and flavour. But it still dipped slightly in the centre. So if you have a carrot cake recipe you love, send it my way!


Carrot Layer Cake



1-1/4 cups canola oil

2 cups sugar

2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 eggs, slightly beaten

4 cups finely shredded carrots

1 cup raisins

1 cup chopped pecans



3/4 cup butter, softened

6 oz cream cheese

1 tsp. vanilla

3 cups icing sugar


Line 3 – 9” layer cake pans with parchment. I put one wide strip down the middle. The sides do not have to be covered, just the bottom of the pan.

For the cake, mix oil and sugar.

Add dry ingredients alternately with beaten eggs.

Fold in shredded carrots, raisins and pecans.

Divide evenly between the 3 layer cake pans.

Bake at 350º F for 25-35 minutes.

Cool cake completely.

For icing, beat all ingredients until light.

Put 1 cake layer on serving plate, spread with a thin layer of icing. Repeat with next layer.

Put third layer on top.

Ice top and sides with remaining icing.

Garnish as desired.

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