Justin & Amanda Learn to Cook #4 – Carrot Cake

05. June 2017 Learning 0
Justin & Amanda Learn to Cook #4 – Carrot Cake

(post was written by Amanda)

Justin’s mom (Jackie) is a fabulous cook. A few years ago she put together this amazing cookbook for the boys (Justin has four brothers), but since Justin doesn’t like recipes and gets creative with his cooking, I use Jackie’s recipes more than he does.

On Sunday I decided to try to make Jackie’s carrot cake for a family dinner. Now, I am not a huge fan of carrot cake, but Justin swore that his mom’s carrot cake was out of this world, so I gave it a try. And he was right. Not only did my family love it, but I went back for seconds. It’s one of the easiest dessert recipes I have made, and it leaves a lasting impression. And since Justin’s parents live in Florida and we’re in Vancouver, I get to take full credit. Thanks, Jackie!  

Jackie’s Carrot Cake (It’s the cake in the middle) 

how to make carrot cake

Prep time: 20 minutes

Cook time: 45-55 minutes


For the cake

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups shredded carrots
  • 1-8 ounce can crushed pineapple, drained (optional)
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup chopped walnuts or pecans (optional)

For the icing

  • 1-8 ounce package cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons vanilla
  • 4 cups icing sugar


For the cake

  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9 inch baking pans or 1 Bundt pan.
  3. In a large bowl, combine flour, sugar, baking powder, soda and cinnamon. Add carrots, pineapple, oil and eggs. Beat with an electric mixer till well combined. Stir in nuts if using.
  4. Pour into pans and bake for 30-35 minutes for round pans or 45-55 minutes for the Bundt pans or until a toothpick comes out clean.
  5. Cool cake for 10 minutes and then turn out onto wire rack till cooled completely.
  6. Frost with cream cheese icing.

For the icing:

  1. Beat together cream cheese, butter and vanilla until light and fluffy.
  2. Slowly add sugar a cup at a time and beat slowly until it reaches spreading consistency.
  3. Ice cake and plate in the fridge.


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