Recipe – Carrot cake by @halifaxcakes of Nova Scotia, Canada

Carrot cake - 'A 2nd slice is a must'

Carrot cake - 'A 2nd slice is a must'

“Carrot Cake – moist, gooey, decadent. A 2nd slice is a must… & a cup of tea is necessity. A breeze to bake even 4 a domestic goddess fake!”


Halifax Cakes – Carrot Cake with Raspberry Cream Cheese Icing

2 c firmly packed carrots
1 1/2 c all purpose flour
1 1/4 c firmly packed brown sugar
1 1/4 c plain yoghurt
1 c raisins
1/2 c shredded sweetened coconut
3 large eggs, slightly beaten
3/4 c chopped pecans
4 Tbs melted margarine
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Preheat oven to 325 degrees F
Butter a 9 x 13 inch baking pan
Combine all ingredients into one bowl, mix with wooden spoon, or using a stand mixer on medium for 3 minutes
Add batter to pan, smooth and even
Bake for 40-50 minutes until toothpick comes out clean from the centre
Cool in the pan

Icing: Raspberry Cream Cheese

250 ml of cream cheese (1 pkg)
2 c of icing sugar
3 Tbs raspberry puree

Combine cream cheese and raspberry puree until smooth in a stand mixer
Gradually add icing sugar, beat until smooth.



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2 responses to “Recipe – Carrot cake by @halifaxcakes of Nova Scotia, Canada

  1. danslee

    This is superb. Can’t wait to have a crack at this….

  2. darren caveney

    This looks fantastic. Wasn’t sure about the rasberry icing at first but the more i think about it the more i want it.

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