Canada’s Best Carrot Cake with Cream Cheese Icing

The Complete Canadian Living Cookbook

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • 1 cup drained crushed pineapple

Icing

  • 1 (8 ounce ) package of cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 cup icing sugar

Directions

  1. Grease a 9 by 13 cake pan and set aside. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
  3. In a separate bowl, beat together white sugar, brown sugar, eggs, oil and vanilla until smooth and pour over the flour mixture and stir until just moistened.
  4. Stir in carrots and pineapple and spread into prepared pan,
  5. Bake for 40 minutes or until a cake tester inserted comes out clean. Let cool on rack.
  6. ICING: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Add in icing sugar, 1/3 cup at a time and beat until smooth.

Tip:

Batter can also be baked in 24 lined muffin tins for approximately 22 minutes at 350 degrees.