Canada's Best Carrot Cake with Cream Cheese Icing

Nicole P. Recipe

By Nicole P. froggeh

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 :)


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)

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