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.

Carrot Cake

Categories

Ingredients

Cake

Icing (optional)

Preparation

Cake

Icing (optional)

Personal Note

To help you with this recipe

RICARDO Loaf Pan