Carrot Cake with Cream Cheese Icing

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Cake:
  • 1 cup unsalted butter, plus 1 tablespoon for cake pan
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups grated carrot
  • 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup hot water
  • 10 ounces finely chopped fresh pineapple, or tinned (well drained)
  • Icing:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 pound cream cheese, room temperature
  • 2 cups icing sugar
  • 1 tablespoon lemon juice
  • Special equipment: an electric mixer and 2 (9-inch) cake pans
Directions

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.

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    Recipe courtesy of Patrick and Gina Neely