carrot cake with cream cheese icing
categories:  Cake | Desserts   

Prepared: 2004-04-29

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots
• 1 cup drained canned crushed pineapple
• 1/2 cup chopped pecans
  
  icing:
• 1 pkg (8oz / 250g) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup icing sugar

Preparation:

• grease and flour 13 x 9 inch metal cake pan; set aside
• in a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg
• in a seperate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir until moistened
• stir in carrots, pineapple and pecans
• spread in prepared pan
• bake in centre of 350 f oven for 40 minutes or until cake tester inserted in centre comes out clean
• let cool in pan on rack
  
  icing:
• in bowl, beat cream cheese with butter until smooth
• beat in vanilla
• beat in icing sugar, on-third at a time, until smooth
• spread over top of cake

makes 18 servings @ 338 calories per serving