How to Bake the Best Carrot Cake with Cheese Icing & Caramel Sauce
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Who doesn’t love a moist carrot cake with cream cheese icing? This dessert has been a staple at The Canteen since opening and it’s consistently our top seller.
In today’s episode, Renée tackles this delicious recipe. She was feeling ambitious so we doubled the recipe and made a double layer version with cream cheese icing, caramel sauce, and toasted coconut.
Even though she claims that she can’t bake, this cake was a huge success – as you will see for yourself.
2 cup AP flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tsp cinnamon
1 tsp allspice
½ tsp cloves
½ tsp nutmeg
1¼ cups oil ( canola or coconut)
1 cup white sugar
1cup brown sugar
3 cups carrots- shredded
1cup shredded unsweetened coconut
1cup nuts (optional)
Preheat oven to 325°F. Grease a 9″x13″ or an 8″ round pan. Line bottom with parchment.
Wet ingredients: Mix the eggs with the oil, sugars & vanilla.
Dry ingredients: Mix the flour with the baking, baking powder, salt & spices. Add the fruit, nuts & carrots.
Mix the wet into the dry and pour into the prepared pan.
Bake at 325°F for 50-60 minutes or until baked through. Remove from pan and let cool completely on a wire rack before frosting the cake.
CREAM CHEESE ICING
2 pkgs cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
½ lemon; juice & zest
1½ – 2½ cups icing sugar (depends on how sweet you like it)
Using the paddle attachment in a stand mixer, cream the cheese & butter until smooth. Add vanilla, lemon juice & zest. Slowly add in icing sugar and mix until smooth and the desired sweetness level is reached.
1 cup white sugar
¾ cup 35% cream
¼ cup salted butter
In a heavy-bottomed pot, slowly heat sugar until it turns to an amber liquid. Keep a close eye on the sugar so it does not burn. Carefully add cream and butter. Stir until butter is melted. Turn off & refrigerate until needed. •••• be careful when adding the cream to the sugar as it will bubble up quickly and may boil over •••••
Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug’s Home Kitchen, Dartmouth, Nova Scotia
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