CARROT CAKE
Our Favourite Carrot Cake Recipe, Made Easy!
This moist carrot cake is made easy by using our Carrot Cake Mix, and only gets better with a thick layer of cream cheese frosting. Add in dried fruit and nuts for an extra wow factor. Check out our Carrot Cake Muffin Recipe for a fun variation, as well as our favourite Cream Cheese Frosting Recipe!
Yields: 9 pieces
INGREDIENTS
- ¾ (180 ml) cup vegetable or canola oil
- 3 eggs
- 1 box of Provisions Carrot Cake Mix
- 1 cup (240 ml) grated carrot
- Optional: ½ cup (120 ml) raisins and/or chopped nuts
DIRECTIONS
- Preheat oven to 325°F.
- Line an 8x8-inch metal baking dish with parchment paper or grease with cooking spray.
- To make a round Carrot Cake suitable for layering (cake-frosting-cake-frosting, as in seen in the photos), use a 6" round metal making dish.
- Whisk together oil and eggs in a large bowl.
- Add carrot cake mix and stir until well combined.
- Stir the grated carrots into the batter until very well mixed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 45 to 50 minutes or until a toothpick is inserted in the center and comes out clean.
- Cool the cake to room temperature.
- Once the Cake is cooled, add the Cream Cheese Frosting and enjoy! Find our favourite Cream Cheese Frosting here!
- To make a layered round cake, wait until the cake has cooled before cutting the cake in half horizontally. Tip: When spreading the frosting, have it slightly cooled (texture is not too runny or firm). Add a large dollop to the center of the cake and gently spread out towards the edges so as not to disturb the cake underneath.
Enjoy!
Shop our Carrot Cake Mix
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