CARROT CAKE WITH CREAM CHEESE ICING

Carrot Cake with Cream Cheese Icing image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 14

Previous Next

1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice

Steps:

For the cake: Preheat the oven to 375 degrees F.
In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback