Carrot Cake with Cream Cheese Icing |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 cup unsalted butter, plus 1 tablespoon for cake pan |
2 cups sugar |
1 teaspoon ground cinnamon |
4 eggs |
1 1/2 cups grated carrot |
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup hot water |
10 ounces finely chopped fresh pineapple, or tinned (well drained) |
1/2 cup unsalted butter, room temperature |
1/2 pound cream cheese, room temperature |
2 cups icing sugar |
1 tablespoon lemon juice |
special equipment: an electric mixer and 2 (9-inch) cake pans |
Directions:
1. For the cake: Preheat the oven to 375 degrees F.
2. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
3. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
4. Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
5. For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
6. Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
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