Canada's Best Carrot Cake with Cream Cheese Icing

Recipe Rating:
 2 Ratings
Cooking Method: Bake

Ingredients

2 c flour
2 tsp baking power
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
3/4 c sugar
3/4 c brown sugar
3 eggs
3/4 c vegetable oil
1 tsp vanilla extract
2 c grated carrots
1 c drained crushed canned pineapple
1/2 c chopped pecans
CREAM CHEESE FROSTING
8 oz (250g) package cream cheese, softened
1/4 c butter, softened
1/2 tsp vanilla extract
1 c icing sugar (aka confectioners sugar and powdered sugar)

The Cook

Nicole P. Recipe
Well Seasoned
Hull, QC, Canada
froggeh
Member Since Jun 2013
Nicole's notes for this recipe:
if you don't like pineapple in your carrot cake, simply omit it but add it does keep the cake moist :) what you can do is replace it with a cup of applesauce if you don't like pineapples :)
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Directions

1
Grease and flour 13- x 9-inch (3.5 L) 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
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.
4
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

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Comments

2 comments

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user Andrea Cox AndreaCox - Oct 13, 2013
I tried this recipe and say it's Family Tested & Approved!
user Jen Farrar auntifer - Mar 22, 2014
Is it just me or is there no time or temperature given for this recipe?

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