Name: Carrot Cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 15 serving(s)
Ingredients: 2 1/2 cups (625 ml) pastry flour; 1 tablespoon (15 ml) baking powder; 2 teaspoons (10 ml) baking soda; 1 teaspoon (5 ml) ground cinnamon; 1 teaspoon (5 ml) ground nutmeg; 1 teaspoon (5 ml) ground ginger; 1/4 teaspoon (1 ml) ground cloves; 1 1/4 cups (310 ml) canola or corn oil; 1 1/2 cups (375 ml) sugar; 1 1/2 cups (375 ml) brown sugar; 4 eggs; 3 cups (750 ml) grated carrots; 1 cup (250 ml) crushed pineapple, drained; 1 cup (250 ml) raisins; 1 cup (250 ml) walnuts or pecans, toasted; 2 packages 8 oz (250 g) cream cheese, softened; 3/4 cup (180 ml) unsalted butter, softened; 2 1/2 cups (625 ml) icing sugar

Preparation

- Preheat the oven to 180 °C (350 °F).
- Line the bottom and sides of a 33 x 23-cm (13 x 9-inch) Pyrex dish with parchment paper hanging over two sides. Butter thoroughly.
- In a bowl, combine the flour, baking powder, baking soda and spices.
- In another bowl, combine the oil, sugar and brown sugar with an electric mixer. Add the eggs and continue beating until the mixture is well blended. With a wooden spoon, add the carrots, pineapple, raisins, nuts, and stir to blend. Stir in the flour mixture. Pour into the pan.
- Bake in the middle of the oven for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool completely, then unmould and frost generously. Cut into squares.
- In a bowl, beat all the ingredients until the mixture is smooth.

Carrot Cake

Categories

Ingredients

Frosting

Preparation

Personal Note