Carrot Cake with Cream Cheese Icing Recipe

1      Reviews by:    Carolyn Neel   Carrot Cake with Cream Cheese Icing Recipe is a very tasty cake using flour, baking powder and soda, nutmeg, brown and white sugar, eggs, vanilla, grated carrots, pineapple and pecans iced with cream cheese, butter, vanilla and powdered sugar. Food Category:    Cakes and Tortes Cuisine Origin:    Southern    Servings: 8 Calories: 688 per serving Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 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
• Icing:
• 1 8 oz package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup confectioners sugar or powdered sugar

DIRECTIONS

• Grease and flour 13- x 9-inch metal cake pan or 2 round pans, 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 of 350°F (180°C) oven for 40 minutes or until cake tester inserted in center 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 wrap 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 1 day.)

HOME