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Classic Carrot Cake Recipe

Classic Carrot Cake Recipe

1-hour 5-Minute recipe Serves 12
From birthday parties to potlucks, this classic carrot cake recipe always rises to the occasion. This version uses mayonnaise to deliver layers of moist, spiced, carrot-y goodness every time. Absolutely delicious!
1-hour 5-Minute recipe Serves 12


Prep: 25 mins | Cook: 40 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Spray 2 round 9-inch cake pans with non-stick cooking spray, then line with parchment.

  • 2

    Combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves in a large bowl.

  • 3

    Add mayonnaise, milk and eggs. Beat with an electric mixer for 2 minutes on low speed, scraping side of bowl frequently.

  • 4

    Stir in carrots, pineapple and walnuts. Divide evenly between prepared pans.

  • 5

    Bake until a toothpick inserted in the centre comes out clean, 40 minutes. Cool on wire rack for 10 minutes. Remove from pans and let cool completely.

  • 6

    Beat icing sugar, cream cheese, margarine, lemon juice and vanilla in a medium bowl with an electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over tops of both cakes, then stack on on top of the other.

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Last updated: August 3rd, 2021

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