One Layer Carrot Cake
As sold in stores
One Layer Carrot Cake
Open in full-screen mode
As sold in stores

One Layer Carrot Cake

30 MIN
45 MIN
2 H
8 servings



Cream Cheese Icing



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
  2. In a bowl, combine the flour, baking powder, baking soda and cinnamon.
  3. In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.
  4. Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours.

Cream Cheese Icing

  1. In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.
  2. The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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