CARROT CAKE WITH CREAM CHEESE ICING

ADVERTISEMENT

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 3/4 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 3/4 cups granulated sugar

  • 3/4 cups packed brown sugar

  • 3 eggs

  • 3/4 cups vegetable oil

  • 1 teaspoon vanilla

  • 2 cups grated carrots

  • 1 cup drained crushed canned pineapple

  • 1/2 cup chopped pecans


ADVERTISEMENT

Icing:

  • 1 8 oz (250g) package cream cheese softened

  • 1/4 cup butter softened

  • 1/2 teaspoon vanilla

  • 1 cup icing sugar

METHOD
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.


ADVERTISEMENT

Bake in centre of 350?F (180?C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)

Credit: Canadian Living

Facebook Comments

ADVERTISEMENT

Welcome!

Please support us, liking our facebook page: