Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario recipe

All Recipes Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Ingredients

2 cups granulated sugar
4 each eggs
1 ¼ cups vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (14 ounce) can crushed pineapple, well drained
3 cups grated carrots
1 cup chopped walnuts
1 cup raisins
½ (250 g) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla
2 cups icing sugar
1 tablespoon Milk

Nutrition Info

531.1 calories
carbohydrate: 68 g
cholesterol: 55.3 mg
fat: 28.1 g
fiber: 2.2 g
protein: 5.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 373.1 mg
sugar: 51.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cake: Combine sugar, eggs, oil and vanilla in a large bowl, beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid ingredients, beat until combined. Stir in pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350 degrees F (180 degrees C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). Let cake cool before icing.

  2. Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until smooth. Thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake.

Recipe Yield

1 bundt cake or 13 x 9-inch cake

Recipe Note

This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.

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