Canada's best carrot cake

By JimMac

Ingredients

• Icing:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups grated carrots
• 1 cup drained crushed canned pineapple
• 1/2 cup chopped pecans
• 1 package [250 G] cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1 cup icing sugar

Details

Servings 18

Preparation

Step 1

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.

Stir in carrots, pineapple, and pecans. Spread in greased and floured 13 x 9" metal cake pan.

Bake in 350° F oven until cake tester inserted in center comes out clean, about 40 min. Let cool in pan on rack.

Icing:

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one third at a time, until smooth. Spread over top of cake.