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Canada’s Best Carrot Cake with Cream Cheese Icing

Moist and flavorful, this carrot cake is spiced with cinnamon and nutmeg, then topped with creamy, dreamy cream cheese icing for a delightful treat.
Course Dessert
Cuisine American
Keyword baking, carrot cake, cream cheese icing, dessert recipe, sweet treat
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 24 servings
Calories 290kcal
Author Liza A

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

Instructions

  • Grease and flour 13- x 9-inch(3.5L) 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 35- 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for at least 20 minutes.
  • 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

Nutrition

Calories: 290kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 180mg | Fiber: 1g | Sugar: 22g