Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario Best Family Recipes

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Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

"This scrumptious carrot cake cream cheese icing is a fave own family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario."

Ingredients :

Cake:
2 cups granulated sugar
4 eggs
1 1/4 cups vegetable oil
1 teaspoon vanilla
2 cups all-motive flour
2 teaspoons baking soda
2 teaspoons floor cinnamon
1 teaspoon salt
1 (14 ounce) can beaten pineapple, properly drained
three cups grated carrots
1 cup chopped walnuts
1 cup raisins
Icing:
1/2 (250 g) package deal cream cheese, softened
three tablespoons butter, softened
1 teaspoon vanilla
2 cups icing sugar
Milk

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H25M

Cake: Combine sugar, eggs, oil and vanilla in a big bowl; beat with an electric powered mixer till blended. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid elements; beat till blended. Stir in pineapple, carrots, walnuts and raisins. Pour batter right into a greased 12-cup (three L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350 tiers F (one hundred eighty tiers C) oven until a cake tester inserted within the centre comes out smooth (approximately 60 to sixty five mins for Bundt pan or forty five to 50 mins for 13 x nine-inch (33 x 23 cm) baking pan). Let cake cool earlier than icing.
Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric powered mixer until smooth. Thin with a touch milk, including 1 tbsp for spreading or approximately 4 tbsp (60 mL) for drizzling over cake.

Notes :

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