Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario

Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.

Ingredients

Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Cake:
Icing:

Time Details

    PREP : 20 mins

    COOK : 1 hr 5 mins

    TOTAL : 1 hr 25 mins

    SERVING : 16

    YIELD : 1 bundt cake or 13 x 9-inch cake

Instructions Checklist
  • 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.

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  • 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.

Per Serving: 531 calories; protein 5.4g; carbohydrates 68g; fat 28.1g; cholesterol 55.3mg; sodium 373.1mg.