Name: Carrot Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 to 10 servings
Ingredients: 11/2 cups (375 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking powder; 1/4 teaspoon (1 ml) salt; 2 eggs; 1/4 cup (60 ml) honey; 3/4 cup (180 ml) sugar; 1/2 cup (125 ml) canola oil; 11/2 cups (375 ml) peeled and grated carrots; 1/2 cup (125 ml) dried cranberries; 4 oz (115 g) cream cheese, softened; 1 cup (250 ml) icing sugar

Preparation

Cake

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper. Set aside.
In a bowl, combine flour, baking powder and salt.
In another bowl, beat eggs, honey and sugar with an electric mixer until it forms a ribbon, about 10 minutes. Drizzle in oil. Add dry ingredients, carrots and cranberries and mix thoroughly. Pour into prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. Let completely cool before icing.

Icing (optional)

In a bowl, beat cheese and sugar until mixture is creamy and smooth. Spread on top of the cooled cake and let it fall over the sides.

Comments

Gisele T.

3 stars December 18th, 2016

It tastes very good but too dry.
Amelia B.

3 stars December 18th, 2015

It was delicious, but alittle dry. I didn't make the icing because I am a diabetic. Good receipe. Will try it again.