Canada's Best Carrot Cake with Cream
Cheese Icing
Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners
sugar and powdered sugar)
Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) 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.
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 I day.)
Source: Canadian Living magazine http://on.fb.me/105vxRK
Leona McCormick Beyer shared Melanie Rowland Poynter's photo.