Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

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

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
531 Calories

Recipe Instructions

Step 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.
Step 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.
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

Ingredients

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

Categories

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