Carrot Cake

  • Preparation 20 MIN
    Cooking 1 H
  • Makes 8 to 10 servings
  • Freezes



Icing (optional)



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper. Set aside.
  2. In a bowl, combine flour, baking powder and salt.
  3. In another bowl, beat eggs, honey and sugar with an electric mixer until it forms a ribbon, about 10 minutes. Drizzle in oil. Add dry ingredients, carrots and cranberries and mix thoroughly. Pour into prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. Let completely cool before icing.

Icing (optional)

  1. In a bowl, beat cheese and sugar until mixture is creamy and smooth. Spread on top of the cooled cake and let it fall over the sides.

To help you with this recipe

Loaf Pan

This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Without icing

Content % Daily Value
Calories 300  
Total Fat 13 g  
Saturated Fat 1 g  
Sodium (salt) 150 mg  
Carbohydrates 44 g  
Fibre 1 g  
Protein 4 g