Tuesday, June 19, 2012

Carrot Cake with Cream Cheese Icing #Recipe

Carrot Cake with Cream Cheese Icing

Serves:  18 
Calories:  338

INGREDIENTS:

2 cups all~purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans

Icing:

1 ~ 250 g (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar

PREPARATION:

1.  Grease and flour 13x9" (3.5L) metal cake pan; set aside.

2.  In a 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.

3.  Bake in center of oven at 350° (180°C) for 40 minutes or until cake tester inserted in centre comes out clean.  Let cool in pan on rack.  

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.  

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