Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario0 Reviews
- Prep: 20 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 25 min
“This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.” - by Egg Farmers of Ontario
Original recipe yields 1 bundt cake or 13 x 9-inch cake
- 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.
Amount Per Serving (16 total)
- 531 cal
- 28.1 g
- 68 g
Based on a 2,000 calorie diet
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