Carrot Cake
A scrumptious Carrot Cake recipe with sweet pineapple and chopped nuts, topped with unctuous Canadian Cream Cheese frosting. A classic!
- Prep: 15 min
- Cooking: 1 h 15
Ingredients
- 4 eggs
- 2 cups (500 mL) sugar
- 1/2 cup (125 mL) softened butter
- 2 cups (500 mL) finely grated carrots
- 2 cups (500 mL) drained crushed pineapple
- 1 cup (250 mL) finely chopped nuts
- 3 cups (750 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) cinnamon
- Cream Cheese Icing
- 1/4 cup (60 mL) butter
- 8 oz (240 g) Canadian Cream cheese
- 1 tbsp (15 mL) Milk
- 2 tbsp (30 mL) vanilla extract
- 1 lb (450 g) icing sugar
- 1 carrot finely grated
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Preparation
Preheat oven to 350 °F (180 °C).
In large bowl, beat 5 first ingredients until combined well. Add remaining ingredients and whip with electric mixer.
Pour into two (2) buttered 9 inch (23 cm) cake pans. Bake for 1 hour and 5 minutes or until toothpick inserted in centre comes out clean.
Spread icing over cooled cake and sprinkle with grated carrot.
Cream Cheese Icing:
Soften butter in microwave oven and combine with Canadian Cream cheese and all other ingredients but grated carrot.
Mix well with fork until smooth. Reserve grated carrot for cake garnish.
Tips
This cake can be frozen.
Nutritional information
Per serving| Energy: | 1056 Calories |
| Protein: | 13 g |
| Carbohydrate: | 166 g |
| Fat: | 40 g |
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 119 mg |
