Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Original recipe makes 1 bundt cake or 13 x 9-inch cake
a.. Cake:
b.. 2 cups granulated sugar
c.. 4 eggs
d.. 1 1/4 cups vegetable oil
e.. 1 teaspoon vanilla
f.. 2 cups all-purpose flour
g.. 2 teaspoons baking soda
h.. 2 teaspoons ground cinnamon
i.. 1 teaspoon salt
j.. 1 (14 ounce) can crushed pineapple, well drained
a.. 3 cups grated carrots
b.. 1 cup chopped walnuts
c.. 1 cup raisins
d..
e.. Icing:
f.. 1/2 (250 g) package cream cheese, softened
g.. 3 tablespoons butter, softened
h.. 1 teaspoon vanilla
i.. 2 cups icing sugar
j.. Milk
Directions
1.. Cake: Combine sugar, eggs, oil and vanilla in a large bowl; beat with an
electric mixer until combined. Combine flour, baking soda, cinnamon and salt in
a medium bowl. Add to liquid ingredients; beat until combined. Stir in
pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3
L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350
degrees F (180 degrees C) oven until a cake tester inserted in the centre comes
out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x
9-inch (33 x 23 cm) baking pan). Let cake cool before icing.
2.. Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl.
Beat with an electric mixer until smooth. Thin with a little milk, adding 1
tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake.
a.. PREP 20 mins
b.. COOK 1 hr 5 mins
c.. READY IN 1 hr 25 mins
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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