Cinnamon Carrot Cake with Cream Cheese Frosting

There is only one carrot cake in our family – my Mom’s recipe! It’s so popular that our former babysitter used it as her wedding cake.

It uses self-rising flour, a mixture of cake & pastry flour, baking powder and salt.

• 2 cups (500 mL) granulated sugar
• 2 cups (500 mL) self-rising flour
• 2 tsps (10 mL) cinnamon
• 1 ½ cups (375 mL) canola oil
• 4 eggs
• 3 cups (750 mL) grated carrots
Cream Cheese Frosting
• 4 oz (125 g) cream cheese, softened
• ¼ cup (60 mL) soft butter
• 3 cups (750 mL) icing sugar
• 2 tsps (10 mL) orange rind
• Milk, cream or orange juice

Lightly oil and flour a 9 x 13” (3.5L) baking pan. Preheat the oven to 350’F (180’C).

Sift sugar, flour and cinnamon into a large mixing bowl. Beat in oil until mixture is a light colour, about 3 minutes.

Add eggs, one at a time; beating for about 30 seconds after each one. Stir in carrots, mixing thoroughly.

Pour into prepared pan; bake for 60 – 65 minutes or until tester inserted into the centre comes out clean. Let cool before frosting.

In mixing bowl, beat the cream cheese and butter till well combined. Beat in the sugar, orange rind and enough milk, cream or orange juice to make a fluffy, spreadable consistency.  Makes enough for a 9 x 13” (3. 5 L ) cake.