Carrot Cake
Carrot Cake
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Carrot Cake

20 MIN
1 H
8 to 10 servings
Ricardo's recipes : Carrot Cake



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.


  1. The icing was amazing and the cake was good. The cake was a little dry but I love the crusty top.

  2. It tastes very good but too dry.

  3. It was delicious, but alittle dry. I didn't make the icing because I am a diabetic. Good receipe. Will try it again.

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