BCL - Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario Popular Recipes

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Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

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

Ingredients :

• Cake:
• 2 cups granulated sugar
• 4 eggs
• 1 1/four cups vegetable oil
• 1 teaspoon vanilla
• 2 cups all-reason flour
• 2 teaspoons baking soda
• 2 teaspoons floor cinnamon
• 1 teaspoon salt
• 1 (14 ounce) can overwhelmed pineapple, nicely drained
• three cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins
• Icing:
• 1/2 (250 g) package deal cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla
• 2 cups icing sugar
• Milk

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H25M

• Cake: Combine sugar, eggs, oil and vanilla in a huge bowl; beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid components; beat until mixed. Stir in pineapple, carrots, walnuts and raisins. Pour batter right into a greased 12-cup (3 L) Bundt pan or 13 x nine-inch (33 x 23 cm) baking pan. Bake in a preheated 350 ranges F (one hundred eighty degrees C) oven till a cake tester inserted in the centre comes out easy (approximately 60 to sixty five minutes for Bundt pan or forty five to 50 mins for thirteen x nine-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 powered mixer till smooth. Thin with a bit milk, adding 1 tbsp for spreading or approximately 4 tbsp (60 mL) for drizzling over cake.

Notes :

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