Recipe courtesy of Food Network
Show: Cookworks
Carrot Cake with Cream Cheese Icing
Total:
1 hr 25 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Cake:
Icing:

Directions

Special equipment: An electric mixer and 2 (9-inch) cake pans

For the cake: Preheat the oven to 375 degrees F.

In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback

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