Carrot Cake with Cream Cheese Icing-Canada's Best

By tunes

Birthdays, weddings, reunions — this moist cake is welcome at all specia

Ingredients

• Icing:
• Servings: 18
• Ingredients
• 2 2cups cups(500 mL) (500 mL) all-purpose flour
• 2 2tsp tsp(10 mL) (10 mL) baking powder
• 2 2tsp tsp(10 mL) (10 mL) cinnamon
• 1 1tsp tsp(5 mL) (5 mL) baking soda
• 3/4 3/4tsp tsp(4 mL) (4 mL) salt
• 1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
• 3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
• 3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
• 3 3eggeggs
• 3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
• 1 1tsp tsp(5 mL) (5 mL) vanilla
• 2 2cups cups(500 mL) (500 mL) grated carrotcarrots
• 1 1cup cup(250 mL) (250 mL) drained crushed canned pineapple
• 1/2 1/2cup cup(125 mL) (125 mL) chopped pecans
• 1 1pkg pkgcream cheese, softened
• 1/4 1/4cup cup(50 mL) (50 mL) butter, softened
• 1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
• 1 1cup cup(250 mL) (250 mL) icing sugar

Preparation

Step 1

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

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 prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

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. (Make-ahead: Cover loosely and refrigerate for up to I day.