Carrot Cake with cream cheese icing

Carrot Cake with cream cheese icing

A moist and delicious Carrot Cake with Butter Cream Cheese Icing.

Ingredients for Carrot Cake

3 eggs
1 cup sugar
1 1/4 cups (310 ml) olive oil
1 tsp (5 ml) vanilla
3 cups (750 ml) grated carrots

2 cups (500 ml) flour (half white and half wholewheat, or 100% whole wheat)
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tbsp (15 ml) cinnamon
3/4  tsp (3.75 ml) salt
1 cup (500 ml) walnuts, chopped

Preparing Carrot Cake

  1. Preheat oven to 350 degrees F.
  2. Beat eggs until frothy then add sugar, oil and vanilla. Mix well.
  3. Add carrots to egg mixture.
  4. Mix together dry ingredients separately (flour, baking powder and soda, cinnamon, cloves, salt, walnuts).
  5. Mix dry and wet mixture together thoroughly.
  6. Pour into a greased Bundt pan or a 9 by 13 inch (22 by 33 cm) baking dish and bake for about 50 minutes.
  7. Remove cake from pan and cool on a cake rack.
  8. Once carrot cake has cooled ice with Butter Cream Cheese Icing (see below).

 

Butter Cream Cheese Icing

Ingredients for Butter Cream Cheese Icing

1 cup (125 ml) cream cheese, softened
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) vanilla
2 cups (500 ml) icing sugar

How to make Butter Cream Cheese Icing

  1. Beat cream cheese then add butter and vanilla and mix well.
  2. Add icing sugar and mix thoroughly.
  3. Ice cool cake.

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