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!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

cups all-purpose flour 500 mL
tsp baking powder 10 mL
tsp cinnamon 10 mL
tsp baking soda 5 mL
/4 tsp salt 4 mL
/2 tsp nutmeg 2 mL
/4 cup granulated sugar 175 mL
/4 cup packed brown sugar 175 mL
eggs
/4 cup vegetable oil 175 mL
tsp vanilla 5 mL
cups grated carrots 500 mL
cup drained crushed canned pineapple 250 mL
/2 cup chopped pecans 125 mL
Icing:
oz package cream cheese, softened 250g
/4 cup butter, softened 60 mL
/2 tsp vanilla 2 mL
cup icing sugar 250 mL

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