CARROT CAKE WITH CREAM CHEESE ICING FROM EGG FARMERS OF ONTARIO

Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario image

This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 1h25m

Yield 16

Number Of Ingredients 17

Ingredients

2 cups granulated sugar
4 each eggs
1 ¼ cups vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (14 ounce) can crushed pineapple, well drained
3 cups grated carrots
1 cup chopped walnuts
1 cup raisins
½ (250 g) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla
2 cups icing sugar
1 tablespoon Milk

Steps:

Cake: Combine sugar, eggs, oil and vanilla in a large bowl; beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid ingredients; beat until combined. Stir in pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350 degrees F (180 degrees C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). Let cake cool before icing.
Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until smooth. Thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 68 g, Cholesterol 55.3 mg, Fat 28.1 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 6.6 g, Sodium 373.1 mg, Sugar 51.4 g