This is the best carrot cake you will ever taste. Don’t accuse me of hyperbole until you’ve tried it. I’m serious. This exact recipe is so crazy good that out of the six children in my family, four of us requested it as our Wedding Cakes. It’s moist and not overly sweet. It’s dense but not heavy (magically). With a lovely cream cheese icing slathered on top, its pure heaven on a plate.
This is my mum’s recipe, so I happily give her all the credit. This cake will forever be a sweet reminder of home and childhood, of birthdays and all those sleepy, post-wedding mornings where we all gather at home and eat left over wedding cake for breakfast.
The cake itself is not overly sweet, which is lovely. All the richness and sweetness is in the icing, so if you don’t want it to be too sweet, go easy on the icing. Also: the icing recipe from my mum calls for “half a package of cream cheese”, but now you can get more than one sized package of cream cheese. This recipe refers to the 250 gram packages.
Maureen’s Carrot Cake
Prep: 10 min Bake: 45-50 min Preheat: 350 F
Size: 9×13 pan or 2 round pans
- 2 cups Flour
- 2 cups Brown Sugar
- 1/2 tsp Salt
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp All Spice
- 4 Eggs
- 1 cup Oil
- 3 cups Carrot, grated
- Preheat oven to 350 degrees F.
- Mix all dry ingredients, add oil and mix.
- Add eggs one at a time and beat after each egg. Add carrots and mix.
- Grease a 9×13 cake pan or two round pans if you plan to layer.
- Bake for 45 to 50 minutes, checking at 45 minutes. If a toothpick inserted into the cake comes out clean, the cake is done.
Cream Cheese Icing:
- 125 grams Cream Cheese (1/2 of a 250 gram package), equal to 1/2 cup
- 1/4 cup Butter
- 2 cups Sugar
- 1 tsp Vanilla
- Cream butter and cheese, gradually add in sugar and vanilla.