Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario
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Recipe Summary 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 | Egg Farmers Of Ontario New Entrant Program 20192 cups granulated sugar4 each eggs1 ¼ cups vegetable oil1 teaspoon vanilla2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon salt1 (14 ounce) can crushed pineapple, well drained3 cups grated carrots1 cup chopped walnuts1 cup raisins½ (250 g) package cream cheese, softened3 tablespoons butter, softened1 teaspoon vanilla2 cups icing sugar1 tablespoon MilkDirectionsCake: 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.Info | Egg Farmers Of Ontario New Entrant Program 2019prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
16
Yield:
1 bundt cake or 13 x 9-inch cake
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