canada's best carrot cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
Directions:
1. Ingredients 2cups cups(500 mL) ( all-purpose flour
2. tsp (10 mL) baking powder
3. tsp cinnamon (10 mL)
4. tsp baking soda
5. /4 tsp salt
6. /2 tsp nutmeg
7. /4 cup granulated sugar
8. /4 cup packed brown sugar
9. eggs
10. /4 cup vegetable oil
11. tsp vanilla
12. cups grated carrots
13. cup drained crushed canned pineapple
14. /2 cup chopped pecans
15. icing:
16. oz (250g) package cream cheese, softened
17. /4 cup butter , softened
18. /2 tsp vanilla
19. cup icing sugar
20. Preparation
21. Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
22. 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.
23. 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.)
24. 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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