DESERT: CARROT CAKE WITH CREAM CHEESE ICING

Ingredients 4 eggs 2 cups (500 mL) granulated sugar 1/2 cup (125 mL) softened butter2 cups (500 mL) finely grated carrots 2 cups (500 mL) drained crushed pineapple 1 cup (250 mL) finely chopped nuts 3 cups (750 mL) all-purpose flour

3 tsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon

Cream Cheese Icing:

1/4 cup (50 mL) butter
1 pkg (8 oz /250 g)  Cream Cheese
1 tbsp (15 mL) milk
2 tbsp (30 mL) vanilla
1 lb (500 g) icing sugar
1 carrot, finely grated

Directions
Preheat oven to 350 °F (180 °C).
In large bowl, beat 5 first ingredients until combined well. Add remaining ingredients and whip with electric mixer.
Pour into buttered 9 inch (23 cm) cake pan. Bake for 1 hour and 5 minutes or until toothpick inserted in centre comes out clean. Spread icing over cooled cake and sprinkle with grated carrot.

Cream Cheese Icing:
Soften butter in microwave oven and combine with  Cream Cheese and all other ingredients but grated carrot. Mix well with fork until smooth. Reserve grated carrot for cake garnish.

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Louise Belisle

Louise Belisle is a retired French Canadian living in Coronado, Panama.  She loves entertaining - which for Louise means a table of interesting people, good food and good wine.  Passion:  Finding easy recipes that can make that happen!