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Carrot cake


35 minutes


30 minutes



Carrot cake
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330 ml (1 1/3 cups) multi-purpose flour, sifted
250 ml (1 cup) brown sugar, firmly packed
7 ml (1 1/2 tsp.) baking soda
5 ml (1 tsp.) baking powder
5 ml (1 tsp.) cinnamon
2 ml (1/2 tsp.) ground cloves
2 ml (1/2 tsp.) nutmeg  
2 ml (1/2 tsp.) dried ginger
2 ml (1/2 tsp.) salt
80 ml (1/3 cup) unsalted butter, melted  
80 ml (1/3 cup) vegetable oil
3 eggs
Zest and juice of 1 orange
125 ml (1/2 cup) pineapple purée, slightly drained
375 ml (1 1/2 cups) carrots, shredded
250 ml (1 cup) walnuts
250 ml (1 cup) golden raisins


250 ml (1 cup) walnuts
250 g (1/2 lb.) cream cheese, softened
60 ml (1/4 cup) unsalted butter, softened
500 ml (2 cups) powdered sugar, sifted

The cream cheese icing covers the middle and sides of two 20 cm (8 in.) cakes


  1. Make sure all the ingredients are at room temperature before starting.
  2. Preheat the oven to 180°C (350°F).
  3. Butter and flour two 20 cm (8 in.) cake pans.
  4. In a large bowl, mix together all the dry ingredients. Set aside.
  5. In another bowl, mix together the melted butter, vegetable oil, eggs, orange zest and juice, and pineapple purée. Set aside. 
  6. In a third bowl, mix together the shredded carrots, walnuts and raisins. Set aside. 
  7. With a scraper or a spatula, add the butter and oil mixture to the dry ingredients.
  8. With the same utensil, add the walnut mixture to the other mixture.
  9. Pour mixture into the two buttered and floured cake pans.
  10. Bake for 25 to 30 minutes or until a knife inserted in the middle of one of the cakes comes out clean.
  11. Remove cakes from the oven, and leave them cool for 10 minutes in the pans before turning them out.
  12. Finish cooling on a cake rack.
  13. Apply the icing.
  14. Serve.


  1. Preheat the oven to 200°C (400°F).
  2. Toast the walnuts for about 5 minutes. Remove from the oven. Set aside.
  3. Using a mixer, beat together the cream cheese, butter and powdered sugar.
  4. Mix all the ingredients well until there is no undissolved powdered sugar remaining. 
  5. Place one of the two cakes in the centre of a plate.
  6. With a scraper or a spatula, place a good quantity of icing on the centre of the cake and spread outwards, leaving 2 cm (1 in.) free of icing around the edge.
  7. Stack the other cake on top of the first one.
  8. Place more icing on the centre of the cake and spread outwards.
  9. End by icing the sides of the cake.
  10. Insert some more icing in between the two cakes, if needed, and cover any unevenness on the surface of the cakes.
  11. Sprinkle with walnuts.


To prevent the cake from moving when applying the icing, use a bit of icing in the centre of the plate; the cake will then stick to the plate.

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* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.