Canada's Best Carrot Cake with Cream Cheese

Icing
Our most popular recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions
and all special occasions.
By The Canadian Living Test Kitchen
Source: The Canadian Living Test Kitchen

Recipe4 out of 5 based on 453 ratings.

Portion size 18

Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar

3 eggeggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrotcarrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In
separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour
over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in
prepared pan.
Bake in centre of 350F (180C) oven for 40 minutes or until cake tester inserted in centre comes out
clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature
for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before
continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, onethird at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for
up to I day.)
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Additional information :
Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following
signs. If the cake is not done, return it to the oven to finish baking.
When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the
side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out
clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can
be the signal to check the cake.
When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in
pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of
cake, then place rack over pan and invert cake onto rack to cool completely.
How to make carrot cake cupcakes:
We retested this recipe as cupcakes, and we're happy they came out great. Spoon the batter into 22

paper-lined muffin cups. Bake in 350F (180C) oven until cake tester
inserted in centre of several comes out clean, about 25 minutes. Transfer cupcakes to rack; let cool
completely. Frost with cream cheese icing.
One caution: When adapting baking recipes at home, remember that your results may vary. Most
cakes can be made into cupcakes, but sponge and angel food cakes
are not ideal candidates. In all cases, you'll have to adjust the cooking time, so keep a close eye on
your cupcakes to avoid overbaking them.
More carrot cake
Crazy for carrot cake? Here are 4 more cakes, a muffin and classic cream cheese icing recipe to try.
Carrot Snacking Cake
This all-purpose cake is simple, delicious and wholesome.

Carrot Oatmeal Muffins

Great for breakfast on the go or a late-morning snack.

Orange Carrot Bundt Cake

Enjoy the moistness of a carrot cake and the elegance of a Bundt cake all in one.

Pumpkin Carrot Cake

A moist cake with fall flavours. For Halloween season, instructions are below to turn this
cake into a graveyard scene!

Carrot Wedding Cake with Cream Cheese Frosting

Please everyone with this classic moist carrot cake with cream cheese frosting. It makes
a most elegant wedding cake.

Cream Cheese Icing

This creamy, smooth icing has a slight tang, which complements a sweet cupcake
perfectly.

Nutritional Information Per serving, about:

cal 338 pro 4g total fat 20g sat fat 6g
carb 38g fibre 1g chol 58mg sodium 278mg

% RDI

calcium 4 iron 9 folate 10 vit. A 38

vit. C 2
This recipe is featured on Celebrate Canada: It's not just for Canada Day

All rights reserved. Transcontinental Media G.P. 2015