Amazing Carrot Cake with Cream Cheese Icing

 

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

3/4 cup granulated sugar

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil, such as canola oil

1 teaspoon vanilla

2 cups grated carrots

1 cup drained crushed canned pineapple

1/2 cup chopped roasted pecans

Icing

1 package (250g) brick cream cheese, softened 

1/4 cup butter, melted

2 cups icing sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon peel 

Directions

1. Grease two 9 inch round cake pans. Set aside.

2. In a large bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In another bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth (can do it by hand). Pour egg mixture over flour mixture and stir until just moistened.

3. Add grated carrots, pineapple and roasted pecans to batter. Mix until well blended (do not over mix!).

4. Bake in center of oven at 350 degrees F for about 40 minutes. After 30 minutes, verify if cake is cooked by inserting a tooth pick. If it comes out clean, then the cake is ready. Also, when you slightly push on the cake, it should spring back and not be sticky anymore. For my oven, the cake was cooked after 35 minutes. 

5. Let cake rest in pans for 10 minutes. Then remove cakes from pan and cool on rack for about 30 minutes. Once cooled, if you think that your cake is too sticky and moist, then simply put it back in the oven for about 5 minutes.

Icing

1. In a large bowl, beat cream cheese and butter with an electric mixer. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake.

TIPS: I made my cake one day ahead of time and have kept it in the pan, wrapped with plastic film. I have also made icing two days in advance and have kept it in a plastic container in the refrigerator. Once you frost your cake, place it in the fridge so the frosting hardens a little. 

Recipe taken from Canadian Living