Canada's Best Carrot Cake With Cream Cheese Icing

Canadian living's most popular carrot cake recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.

Steps

Grease and flour 13- x 9-inch metal cake pan.

Set aside.

In large bowl , whisk together flour , baking powder , cinnamon , baking soda , salt and nutmeg.

In separate bowl , beat together granulated and brown sugars , eggs , oil and vanilla until smooth.

Pour over flour mixture and stir just until moistened.

Stir in carrots , pineapple and pecans.

Spread in prepared pan.

Bake in centre of 350f oven for 40 minutes or until cake tester inserted in centre comes out clean.

Let cool in pan on rack.

Icing: in bowl , beat cream cheese with butter until smooth.

Beat in vanilla.

Beat in icing sugar , one-third at a time , until smooth.

Spread over top of cake.

If the cake is not done , return it to the oven to finish baking.

When is the cake done:.

A fully baked cake will spring back when touched in the center.

The cake also draws away from the side of the pan , and a cake tester inserted in the center comes out clean.

Also trust your sense of smell: the fresh aroma of butter .

Ingredients

all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg, granulated sugar, brown sugar, eggs, vegetable oil, vanilla, carrots, canned pineapple, pecans, cream cheese, butter, icing sugar