Recipe courtesy of Food Network

Carrot Cake with Cream Cheese Icing

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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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

Directions

Special equipment:
An electric mixer and 2 (9-inch) cake pans
  1. For the cake: Preheat the oven to 375 degrees F.
  2. 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.
  3. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
  4. 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.
  5. For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
  6. 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.
  7. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback
  8. Read more at: http://www.foodnetwork.com/recipes/carrot-cake-with-cream-cheese-icing-recipe.html?oc=linkback

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