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Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

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

Ingredients :

• Cake:
• 2 cups granulated sugar
• four eggs
• 1 1/four cups vegetable oil
• 1 teaspoon vanilla
• 2 cups all-motive flour
• 2 teaspoons baking soda
• 2 teaspoons floor cinnamon
• 1 teaspoon salt
• 1 (14 ounce) can crushed pineapple, nicely tired
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins
• Icing:
• 1/2 (250 g) package 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 big bowl; beat with an electric powered mixer till blended. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid substances; beat till mixed. Stir in pineapple, carrots, walnuts and raisins. Pour batter right into a greased 12-cup (three L) Bundt pan or thirteen x nine-inch (33 x 23 cm) baking pan. Bake in a preheated 350 tiers F (one hundred eighty tiers C) oven till a cake tester inserted in the centre comes out smooth (approximately 60 to 65 mins for Bundt pan or 45 to 50 mins for thirteen x 9-inch (33 x 23 cm) baking pan). Let cake cool earlier than icing.
• Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until easy. Thin with a touch milk, including 1 tbsp for spreading or approximately four tbsp (60 mL) for drizzling over cake.

Notes :

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