Scrumptious Carrot Cake With Cream Cheese Frosting

Ingredients:

Cake:

  • Three cups (750 mL0 of all-purpose flour
  • Two cups (500 mL) of granulated sugar
  • 2 tsp of baking soda
  • 1-1/2 tsp of ground cinnamon
  • ½ tsp of ground nutmeg
  • ½ tsp of salt
  • ¼ tsp of ground cloves
  • 1 cup of mayonnaise
  • 1/3 cup of milk
  • Two eggs
  • Three cups of peeled grated carrots
  • 1 cup (250 ml) of well-drained crushed pineapple
  • 1 cup (250 ml) of chopped walnuts or pecans

Frosting:

  • 6 oz (180 gr) of cream cheese, softened
  • 4 cups of icing sugar
  • 4 tsp of margarine
  • 4 tsp of lemon juice
  • 2 tsp of vanilla extract

Cooking:

  1. For Cake, preheat oven to 350 F (180 C).
  2. Grease 2 (9-inch/23 cm) cake pans, line with parchment paper, set aside.
  3. In larger bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves.
  4. Add mayonnaise, milk, eggs.
  5. With electric mixer, beat at low speed for two minutes, scraping bowl frequently (Batter will be sick).
  6. With large spoon, stir in grated carrots, drained pineapple and walnuts.
  7. Evenly spoon into prepared pans.
  8. Bake 40-45 minutes or until toothpick inserted in centres comes out clean. Cool on wier rack for ten minutes and remove from pans. Then let cool completely.
  9. For Frosting, in medium bowl, with electric mixer, beat cream cheese, icing sugar, margarine, lemon juice and vanilla until light and creamy, about five minutes.
  10. Evenly spread frosting over cooled cake.

Makes 12 servings. Prep time: 25 minutes and cook time: 30 minutes.

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