Carrot cake is a great dessert for festive occasions. The cake takes a bit of work but is sure to please even the most finicky person. For a change try Chocolate Carrot Cake.
2 1/1 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
3 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
1 cup canola oil
2 tsp vanilla
2 cups grated carrot
1 cup chopped walnuts
1 drained 8 oz tin pineapple
Mix flour, baking soda, baking powder, cinnamon and salt together.
Mix sugar, eggs, vegetable oil and vanilla together until fluffy,
Fold dry ingredients into wet just until incorporated.
Fold in nuts and carrots.
Line tins with parchment and distribute batter evenly.
Bake at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted in the centre comes out clean.
Cool completely before icing with cream cheese icing below.
1 1/2 cups salted butter
12 oz cream cheese
3 1/2 cups powdered sugar
2 tbsp vanilla
Cream butter, vanilla and cream cheese together until fluffy. If adding gel colouring fold in at this stage.
Fold in icing sugar. If you like a thicker consistency for the icing up to 1 cup of icing sugar can be added extra.
Ice cake and chill until firm.
Try Chocolate Carrot Cake as well.