Tuesday, June 19, 2012

Carrot Cake with Cream Cheese Icing #Recipe

Carrot Cake with Cream Cheese Icing

Serves:  18 
Calories:  338


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


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


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.  


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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