Carrot Cake With Creamy Cheese Icing
Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients
Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
3/4 cup (175 mL) canola oil
1/4 cup (50 mL) molasses
1-1/2 cups (375 mL) sugar
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking soda
2 tbsp (10 mL) cinnamon
1 tsp (5 mL) salt
3 cups (750 mL) peeled carrots, grated
3/4 cup (175 mL) chopped walnuts or pecans
1 pkg (250 g) cream cheese
1/2 cup (125 mL) butter or margarine
4 cups (1 L) icing sugar, sifted
2 tsp (10 mL) vanilla
For the Cake: Beat first 4 ingredients together in large bowl until smoothly blended. Combine flour, baking soda, cinnamon, and salt. Add to egg mixture, beating until smooth.
Stir in carrots and nuts. Spread in greased 10 (25 cm) tube pan. Bake at 325°F (160°C) for 1-1/4 to 1-1/2 hours, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
For the Icing: Beat cheese and butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. Spread on cooled cake.
Makes about 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1918