Carrot Cake with Cream Cheese Icing
From Josie Dorio of Dorio’s Kettleby Italian Bakery. This Aurora-area shop regularly bakes up this versatile cake for weddings, birthdays and anniversaries.
2 cups all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1-1/4 cups granulated sugar
3 large eggs
1 cup vegetable oil
1/4 cup milk
3 cups shredded carrots
ICING:
250 g package cream cheese, softened
1/3 cup unsalted butter, softened
1 tsp pure vanilla extract
1 cup icing sugar
PREPARATION: For cake, line a 9-by13-inch cake pan with parchment paper, or
spray with non-stick cooking spray. Preheat oven to 350F.
In large bowl, whisk together flour, baking powder, baking soda, cinnamon and
salt.
In separate bowl, beat together sugar, eggs, oil and milk until smooth; pour
over flour mixture. Using wooden spoon, stir until well combined. (Don’t
overmix.) Stir in carrots, spread in prepared pan.
Bake 35 to 40 minutes, or until cake tester inserted in centre comes out clean.
Cool completely in pan on racks before removing.
For icing, in medium bowl, beat cream cheese, butter and vanilla until smooth.
Beat in sugar, until smooth. Spread over top of cooled cake. Cake can frozen
(without icing) for 2 weeks.
Makes 12 servings.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.
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