Our very best Carroty Cake — now ready to make at home, anytime. The new packaging makes two loaves, two round cakes, or 24 muffins/cupcakes, so you can bake one now and save the rest for later. We love to bake and freeze this cake so there's always something delicious on hand when guests pop in!

Check out our favourite cream cheese frosting recipe below — a winner every time.

Yield

• 24 muffins or cupcakes
• 2 loaves
• 2 × 8–9 inch round cakes

Ingredients

Unbleached flour made of hard red spring wheat from Quebec (Niacin, Reduced Iron, Thiamin, Riboflavin, Folate), sugar, sodium bicarbonate, cinnamon, salt.

Contains Wheat. May contain nuts.

You Will Need

• 2 eggs
• ½ cup vegetable oil
• 3 medium carrots (130g), peeled and finely grated
• ½ tsp vanilla extract

Best Cream Cheese Frosting

• 113g (1 stick) butter, room temperature
• 170g (¾ cup) cream cheese, room temperature
• 454g (~3½ cups) icing sugar
• 1 tsp vanilla extract

Place all ingredients in a stand mixer and beat until thick, smooth, and creamy. Add more icing sugar for a stiffer frosting.

To Make a Glaze

Add milk 2 tbsp at a time until the frosting thins and becomes pourable. For a thick honey-like glaze, pour over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let set slightly before serving.