Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario requires about 1 hour and 25 minutes from start to finish. This recipe serves 15. Watching your figure? This vegetarian recipe has 592 calories, 14g of protein, and 24g of fat per serving. It will be a hit at your Easter event. A mixture of vanilla, raisins, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.
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.