A delicious carrot cake with decadent cream cheese icing. Moist and rich with walnuts, raisins, carrots and crushed pineapple, it is often served at Christmas time.



Combine sugar, eggs, oil and vanilla in a large bowl; beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid ingredients; beat until combined. Stir in pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350°F (180°C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). Let cake cool before icing.


Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until smooth. Thin with a little milk, adding 1 tbsp (15 mL) for spreading or about 4 tbsp (60 mL) for drizzling over cake.


  • If cake appears to be browning too quickly, cover loosely with a piece of aluminum foil or reduce oven temperature to 325F (160C).
  • If cake is made in a Bundt pan and icing is spooned over top, any leftover icing can be dalloped onto slices, if desired.
  • Iced cake can be garnished with candy sprinkles or chopped nuts.
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