Canada's Best Carrot Cake with Cream Cheese Icing

Canada's Best Carrot Cake with Cream Cheese Icing

Carrot Cake Recipe Ingredients :

• 2 cups all-purpose flour(500 mL)
• 2 tsp baking powder (10 mL)
• 2 tsp cinnamon (10 mL)
• 1 tsp baking soda p(5 mL)
• 3/4 tsp salt(4 mL)
• 1/2 tsp nutmeg (2 mL)
• 3/4 cup granulated sugar (175 mL)
• 3/4 cup packed brown sugar 3/4 3/4cup cup(175 mL)
• 3 eggs 3 3eggeggs
• 3/4 cup vegetable oil 3/4 3/4cup cup(175 mL)
• 1 tsp vanilla (5 mL)
• 2 cups grated carrots(500 mL)
• 1 cup drained crushed canned pineapple (250 mL)
• 1/2 cup chopped pecans (125 mL)
  Icing:
• 1 pkg cream cheese , softened
• 1/4 cup butter , softened(50 mL)
• 1/2 tsp vanilla (2 mL)
• 1 cup icing sugar(250 mL)

Carrot Cake Recipe Instructions :

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; 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 carrot cake...nice ! Enjoy the carrot cake !