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  • Carrot Cake With Cream Cheese Icing

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    Carrot Cake With Cream Cheese Icing
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. unsalted butter, plus 1 Tbsp. for cake pan (250 mL plus 15 mL)
    • 2 c. sugar (500 mL)
    • 1 tsp grnd cinnamon (5 mL)
    • 4 x Large eggs
    • 1 1/2 c. grated carrot (375 mL)
    • 2 1/2 c. flour, plus 2 Tbsp. for cake pan (625 mL plus 30 mL)
    • 3 tsp baking pwdr (15 mL)
    • 1/2 tsp salt (2 mL)
    • 1/3 c. warm water (75 mL)
    • 10 ounce finely minced fresh pineapple, or possibly well-liquid removed tinned (283 g) Icing
    • 1/2 c. unsalted butter, room temperature (125 mL)
    • 1/2 lb cream cheese, room temperature (250 g)
    • 2 c. icing sugar (500 mL)
    • 1 Tbsp. lemon juice (15 mL)

    Directions

    1. Preheat the oven to 375 degrees F (190 degrees C).
    2. In an electric mixer cream together 1 c. (250 mL) butter, sugar and cinnamon till smooth and fluffy.
    3. Beat in the Large eggs one at a time, mixing well after each addition.
    4. Mix in the grated carrot.
    5. Sift together the flour, baking pwdr and salt.
    6. Mix 1/2 of the flour into the butter mix, then add in 1/2 the water, mix well.
    7. Fold in the remaining flour and waterFold in the pineapple.
    8. Grease the 2 cake pans with the remaining butter and dust with the remaining flour.
    9. Divide the batter proportionately between the 2 cake pans.
    10. Bake for 35 min till a toothpick inserted in the middle of the cake comes out clean.
    11. Cold in the pan for 10 min then remove from the pan and cold completely.
    12. Icing:Cream together the butter and cream cheese till smooth.
    13. Whip in the icing sugar and lemon juice.
    14. Slice both cooled cakes into 2 layers.
    15. Spread the icing in between the layers as you stack them up.
    16. Ice the top and sides of the cake to finish.

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