canada's best carrot cake
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- 2 cup(s) carrots
- Ingredients 2cups cups(500 mL) ( all-purpose flour
- 2tsp (10 mL) baking powder
- 2 tsp cinnamon (10 mL)
- 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
- 1 8 oz (250g) package cream cheese, softened
- 1/4 cup butter , softened
- 1/2 tsp vanilla
- 1 cup icing sugar
- Grease and flour 13- x 9-inch (3.5 L) metal cake pan; 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.)
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This recipe is a personal recipe added by HORNER1247 and has not been tested or endorsed by MyRecipes.
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canada's best carrot cake Recipe at a Glance
- COURSE: Desserts