Canada’s Best Carrot Cake with Cream Cheese Icing
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Prep time: 
Cook time: 
Total time: 
Serves: 24 servings
 
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
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) nutmeg
  • ¾ cup (175 mL) granulated sugar
  • ¾ cup (175 mL) packed brown sugar
  • 3 eggs
  • ¾ cup (175 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) grated carrots
  • 1 cup (250 mL) drained crushed canned pineapple
  • ½ cup (125 mL) chopped pecans
Icing:
  • 1 8 oz (250g) package cream cheese, softened
  • ¼ cup (60 mL) butter, softened
  • ½ tsp (2 mL) vanilla
  • 1 cup (250 mL) icing sugar
Instructions
  1. Grease and flour 13- x 9-inch(3.5L) metal cake pan; (or 2 round pans) set aside.
  2. 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.
  3. Bake in centre of 350°F (180°C) oven for 35- 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for at least 20 minutes.
  4. 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.
Notes
Recipe source: canadianliving.com
Recipe by Salu Salo Recipes at https://salu-salo.com/canadas-best-carrot-cake-with-cream-cheese-icing/