Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

2
Egg Farmers of Ontario 0

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

Ingredients 1 h 25 m {{adjustedServings}} servings 531 cals

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Nutrition

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  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 2

  1. 2 Ratings

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Betz
11/28/2013

I made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again.

HeatherA
3/17/2015

Absolutely fabulous; I would recommend using only 1 cup of oil. When making a bundt cake make sure you grease the bottom and flour the pan correctly in order for it not to stick. I use Crisco shortening and whole wheat flour instead of white. The pineapple was definitely a nice touch!