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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Canada’s Best Carrot Cake with Cream Cheese Icing Recipe

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This recipe for Canada’s Best Carrot Cake with Cream Cheese Icing is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cake:
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans

For icing:
1 8 oz (250 g) package cream cheese softened
1/4 cup butter softened
1/2 tsp vanilla
1 cup icing sugar
Directions:
Directions:
1. Grease and flour 13 x 9 inch (3.5 L) metal cake pan; set aside.
2. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
3. 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. 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 wrap 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 cake. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
Personal Notes:
Personal Notes:
This is a fantastic carrot cake rendition from Canadian Living. It makes good muffins baked for 15-20 minutes.

 

 

 

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