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

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

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.