Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
52
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Granulated Sugar4
Eggs1.25 cups
Vegetable Oil1 tsp
Vanilla2 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Ground Cinnamon1 tsp
Salt3 cups
Carrot (grated)1 cup
Walnut (chopped)1 cup
Raisin3 tbsps
Butter (softened)2 cups
Icing Sugar1
MilkDirections:
1
Cake: Combine sugar, eggs, oil and vanilla in a large bowl; beat with an electric mixer until combined
2
Combine flour, baking soda, cinnamon and salt in a medium bowl
3
Add to liquid ingredients; beat until combined
4
Stir in pineapple, carrots, walnuts and raisins
5
Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan
6
Bake in a preheated 350 degrees F (180 degrees C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan)
7
Let cake cool before icing
8
Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl
9
Beat with an electric mixer until smooth
10
Thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake