Our Favourite Carrot Cake with Cream Cheese Icing Recipe

Name: Our Favourite Carrot Cake with Cream Cheese Icing
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 18 servings, 1 piece (110 g) each
Ingredients: Cake; 2 cups flour; 2 tsp. Magic Baking Powder; 1 tsp. baking soda; 1 Tbsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1/2 tsp. salt; 4 eggs; 1-1/4 cups oil; 2 cups granulated sugar; 2 large carrots, shredded (about 2 cups); 1 can (19 fl oz/540 mL) crushed pineapple in juice, well drained; 1/2 cup chopped walnuts; Icing; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1/4 cup butter, softened; 2 cups icing sugar; 1/2 tsp. zest and 1 tsp. juice from 1 lemon; 1 tsp. fresh lemon juice

Ingredients

Cake
2 cups flour
2 tsp. Magic Baking Powder
1 tsp. baking soda
1 Tbsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
4 eggs
1-1/4 cups oil
2 cups granulated sugar
2 large carrots, shredded (about 2 cups)
1 can (19 fl oz/540 mL) crushed pineapple in juice, well drained
1/2 cup chopped walnuts
Icing
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
2 cups icing sugar
1/2 tsp. zest and 1 tsp. juice from 1 lemon
1 tsp. fresh lemon juice

	PREP TIME 20m	COOK TIME 1h	TOTAL TIME 2h20m
YIELD 18 servings, 1 piece (110 g) each

Instructions

1. Combine dry ingredients. Whisk eggs and oil in large bowl until blended. Gradually add granulated sugar, mixing well after each addition. Add dry ingredients, carrots, pineapple and nuts; mix well. Pour into greased and floured 3-L fluted tube pan or 10-inch tube pan.
2. Bake 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
3. Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in icing sugar until well blended. Add lemon zest and juice; mix well. Spread onto cake.

Desserts