A SLICE OF COMFORT: CLASSIC CARROT CAKE AT THE BARN

There’s something timeless about a well-made carrot cake: the way its warm spices fill the kitchen, the gentle sweetness of carrots folded into the batter, and that irresistible tang of cream cheese frosting. It’s the kind of dessert that feels right at home in every season, whether shared at a spring brunch or savoured fireside after an autumn meal.

At The Barn at Wind’s Edge, our culinary team believes that the best desserts begin with a few pantry staples and a generous dash of love. This carrot cake embodies just that: moist, tender layers infused with cinnamon (or pumpkin spice, if you prefer a hint of the harvest), and topped with a rich, cloud-soft cream cheese icing.

CARROT CAKE RECIPE

Ingredients:

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon or pumpkin spice blend
1 1/4 cup canola oil
1 cup sugar
1 cup brown sugar
1 tsp. vanilla extract
4 eggs
2 cups grated carrots

DIRECTIONS

1. Pre-heat oven to 350°F.
2. Sift together flour, baking soda, salt, and cinnamon into a large bowl.
3. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract. Once combined, add in the eggs one at a time, whisking after each addition. Use a large rubber spatula to scrape the sides and bottom of the bowl well.
4. Add the dry ingredients in three parts, gently stirring. Once the batter is smooth, fold in the grated carrots.
5. Portion the batter into greased cake pans of your desired size and shape.

6. Bake until the top of the cake is springy when touched, and a toothpick inserted in the centre comes out clean (about 20–25 minutes for cakes, 16 minutes for cupcakes).
7. Remove from the oven and let cool to room temperature. Store in the fridge until ready to ice and serve.

DIRECTIONS:

1. Beat together the cream cheese and butter on medium speed for about one minute. Once smooth, add in the vanilla extract, then gradually add the icing sugar in 1/4-cup increments until fluffy.
2. Remove cooled cakes from their pans and cut into desired shapes or sizes.
3. Add icing mixture to a piping bag and pipe onto a room-temperature cake. Serve, and enjoy!

Chef’s Tip: For an added touch of texture and warmth, finish your cake with a sprinkle of crushed nut praline, cinnamon, or a nut-and-oat crumble. It’s a simple detail that turns a humble cake into a showpiece.

At The Barn, we believe in celebrating life’s small moments such as the scent of cinnamon
wafting from the oven, the quiet joy of frosting a cake, the first shared bite at a long wooden
table. This carrot cake is a reminder that homemade comfort never goes out of style.

From our kitchen to yours — happy baking.