Carrot Cake w/ Cream Cheese icing

Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups all-purpose flour (plain 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

Icing:

1 8 oz package cream cheese, softened

1/4 cup butter, softened

1/2 tsp vanilla

1 cup icing sugar (aka confectioners sugar and powdered sugar)

Preparation

Grease and flour 13 x 9 inch 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.)

ENJOY!!!

Hi!

We would like to invite you to join our Wicked Awesome New England family by signing up for our FREE VIP newsletter.

* By trusting us with your email address…You will get great access to discounts on New England Sweets, Treats and Snacks as well as tons of free stuff from all around New England as well as some really great information. See you soon!


* Just a quick note: We will NEVER sell or giveaway your email address/ personal information!