Best Carrot Cake with Cream Cheese Icing
This easy best carrot cake with cream cheese icing recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Best Carrot Cake with Cream Cheese Icing
This easy best carrot cake with cream cheese icing recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Grease and flour 13- x 9-inch (
- 5 L) metal cake pan; (or 2 round pans) 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.)
- Source: Canadian Living magazine
Tips for the Best Best Carrot Cake with Cream Cheese Icing
- Pre-heat & Prep: Always gather all ingredients before cooking best carrot cake with cream cheese icing.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
