Carrot Cake with Cream Cheese Icing

By ukiahgal67

Ingredients

• Icing:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots
• 1 cup drained crushed canned pineapple
• 1/2 cup chopped pecans
• 1 8 oz package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup icing sugar (confectioners sugar/powdered sugar)

Preparation

Step 1

1.
Grease and flour 13- x 9-inch metal cake pan (or 2 round pans); set aside.

2.
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.

3.
Bake in center of 350°F (180°C) oven for 40 minutes or until cake tester inserted in center comes out clean.
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.