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Recipe October 2026

Sharing Our Recipes

Gail's Carrot Cake

Recipe, Courtesy of Patricia Bolger

Everyone has a Carrot Cake recipe that has been handed down through the family and shows up at all the festive days. This is the best Carrot Cake recipe from my family and the easiest one to make that has ever come out of my kitchen. It is a large cake that will feed a quite a crowd. “The Big Guy” is a superfan when I put the cream cheese icing on the top. He has grown a “long sweet tooth” that has a voracious appetite! He’ll be just in time for his Halloween costume!

Beat the wet ingredients -
4 eggs
2 cups sugar
1 cup canola oil
2 Tbsp vanilla

Add dry ingredients -
2 1/4 cups flour
1 tsp cinnamon
2 Tbsp Baking powder
1 Tbsp baking soda
Pinch of salt

Add at the end –
1 10 oz can crushed pineapple with juice (Do not drain)
1 cup shredded coconut
2 cups shredded carrots
1⁄2 cup chopped walnuts or raisins (Optional)

Pour into a greased and floured 9” x 13” flat cake pan.
Bake for 55 – 60 minutes in a 350° oven.
Test the centre of the cake with a toothpick.
If no batter sticks to the toothpick then it is done.
Remove from the oven and place on a rack to cool completely before icing.

CREAM CHEESE ICING
I like to buy the Betty Crocker - Whipped Cream Cheese Icing, 340g at the local store.

It is in the range of $2.80 per tub and keeps well in your fridge if you do not use it all.

1 cup shredded coconut
1⁄2 cup chopped walnuts or raisins (Optional)