CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• 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 350°F (180°C) 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, one-third 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 350°F (180°C) 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.
• Source : The Canadian Living Test Kitchen