Name: Fluffy Frosted Carrot Cake
Yield: Makes one 9-inch (23 cm) cake | Serves 12
Ingredients: 1 recipe Maple Meringue Frosting; Walnut halves, for garnish (optional); 4 eggs; 3 cups (750 mL) coarsely grated, loosely packed carrots; ½ tsp (2 mL) salt; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) baking soda; ⅔ cup (160 mL) vegetable oil; ⅔ cup (160 mL) packed light brown sugar; 2 tsp (10 mL) baking powder; 2 cups (500 mL) all-purpose flour; ½ cup (125 mL) raisins or walnut pieces (optional)

Preparation info

Makes one 9 inch 23 cm ) cake | Serves
12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This recipe is like a traditional carrot cake, which typically is made using vegetable oil, so few adjustments had to be made to make it dairy-free. The Maple Meringue Frosting replaces the need for a cream cheese frosting, and it keeps the cake fresh for days.

Ingredients

2 cups (500 mL) all-purpose flour
2 tsp (10

Method

Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) cake pan.
Sift the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Stir in the grated carrots. In a separate bowl, whisk the brown sugar, oil, and eggs, and add this to

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Fluffy Frosted Carrot Cake

Ingredients

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