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Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario

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Recipe Summary Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario

This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.

Ingredients | Joan Clayton Penny Dreadful Actress

2 cups granulated sugar

4 each eggs

1 ¼ cups vegetable oil

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 (14 ounce) can crushed pineapple, well drained

3 cups grated carrots

1 cup chopped walnuts

1 cup raisins

½ (250 g) package cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla

2 cups icing sugar

1 tablespoon Milk

Directions

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.

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.

Info | Joan Clayton Penny Dreadful Actress

prep: 20 mins cook: 1 hr 5 mins total: 1 hr 25 mins Servings: 16 Yield: 1 bundt cake or 13 x 9-inch cake

TAG : Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario

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