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Carrot Cake with Cream Cheese Icing
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1
Reviews
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By:
Carolyn Neel
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Carrot Cake with Cream Cheese Icing Recipe is a very tasty cake using flour, baking powder and soda, nutmeg, brown and white sugar, eggs, vanilla, grated carrots, pineapple and pecans iced with cream cheese, butter, vanilla and powdered sugar.
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INGREDIENTS
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2 cups all-purpose flour
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2 tsp baking powder
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2 tsp cinnamon
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1 tsp baking soda
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3/4 tsp salt
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1/2 tsp nutmeg
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3/4 cup granulated sugar
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3/4 cup packed brown sugar
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3 eggs
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3/4 cup vegetable oil
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1 tsp vanilla
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2 cups grated carrots
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1 cup drained crushed canned pineapple
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1/2 cup chopped pecans
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Icing:
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1 8 oz package cream cheese, softened
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1/4 cup butter, softened
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1/2 tsp vanilla
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1 cup confectioners sugar or powdered sugar
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DIRECTIONS
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1:
Grease and flour 13- x 9-inch metal cake pan or 2 round pans, set aside.
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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.
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3:
Bake in of 350°F (180°C) oven for 40 minutes or until cake tester inserted in center 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 wrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
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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.)
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