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Carrot Cake with Cream Cheese Icing Recipe

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This recipe for Carrot Cake with Cream Cheese Icing is from The Serco Employee Cookbook 2020, 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:  
2 c. All purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking Soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 c. Granulated sugar
3/4 c. Packed brown sugar
3 Eggs
3/4 c. Vegetable oil
1 tsp vanilla
2 c. Grated carrots
1 c. Drained crushed canned pineapple
1/2 c. Chopped pecanS or walnuts

Icing:
1 pkg(8oz) packaged cream cheese, softened
1/4 c. Butter softened
1/2 tsp vanilla
1 c. Icing sugar
Directions:
Directions:
Preset oven to 350ºF
Grease and flour 13x9 metal cake pan or bunt cake pan, set aside
In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In a separate bowl beat together granulated and brown sugars, eggs, oil and vanilla until smooth. Pour over flour mixture and stir until moistened. Stir in carrots, pineapple and pecans( or walnuts). Spread in prepared pan.
Bake in centre of oven for 40 minutes or until cake tester comes out clean. Let cool in pan.

Icing:
In a bowl, beat cream cheese and butter until smooth. Beat in vanilla, beat in icing sugar one third at a time until smooth, spread over top of cooled cake.
Preparation Time:
Preparation Time:
40-60 mins

 

 

 

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