Crystal Margarine Recipes
Prep: 40 minutes
Servings: 10 pieces
This classic Crystal Carrot Cake is perfectly moist, warmly spiced with cinnamon, and packed with freshly grated carrots, crunchy walnuts, and just the right touch of sweetness. It’s the kind of from-scratch bake that feels wholesome and homemade (because it is), yet totally doable on a busy weeknight.
Made with simple pantry staples and topped with a dreamy cream cheese frosting whipped with Crystal Margarine, this cake strikes that sweet spot between nostalgic dessert and feel-good treat. Serve it for birthdays, brunches, or as an after-dinner slice with tea once the kids are finally in bed.
Bonus: it’s easy to customize for vegetarian lifestyles and makes 10 generous slices—perfect for sharing… or not. We won’t judge. 😉
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ingredients
Carrot Cake
2 cups
granulated sugar
1 1/4 cups
canola oil
2 tsp
vanilla extract
2 cups
all-purpose flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
salt
3 cups
carrots, grated
1/2 cup
raisins
1 cup
walnuts, chopped
Cream Cheese Frosting
1/2 cup
Crystal Margarine, softened
8 oz
cream cheese, softened
4 cups
confectioners' sugar
1 tsp
vanilla extract
directions
Cake
Preheat your oven to 350°F, then grease and flour a 9” x 13” cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a separate large bowl, beat together the sugar, canola oil, eggs, and vanilla until well combined. Add the dry ingredients and mix just until incorporated, then fold in the grated carrots and walnuts.
Pour the batter into the prepared pans and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack until it comes down to room temperature.
Frosting
Beat the Crystal Margarine and cream cheese until smooth. Add the confectioners’ sugar and vanilla, and beat until creamy. Frost the cooled cake inside the pan.
As an optional garnish, you can either sprinkle some chopped walnuts on top of the cake, or pipe out little frosting carrots by reserving and mixing a bit of the frosting with orange and green food colouring.
