Carrot Cake with Cinnamon Cream Cheese Icing

Name: Carrot Cake with Cinnamon Cream Cheese Icing
Prep time: 20 min
Cook time: 1 h
Yield: 10
Ingredients: Cake:; 2 eggs; 1/2 cup (125 mL) Vegetable Oil; 4 cups (1 L) shredded carrots; 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 cup (250 mL) granulated sugar; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) ground nutmeg; 1 tsp (5 mL) baking soda; 3/4 tsp (4 mL) baking powder; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) chopped walnuts; 1/2 cup (125 mL) raisins; Icing:; 1/4 cup (50 mL) butter, softened; 1/4 cup (50 mL) cream cheese, softened; 1 cup (250 mL) icing sugar; 3/4 tsp (4 mL) ground cinnamon

Prep Time 20 mins

Cook Time 1 hr

Serves 10

Difficulty N/A

Ingredients

Cake:
2 eggs
1/2 cup (125 mL) Vegetable Oil
4 cups (1 L) shredded carrots
1 1/2 cups (375 mL) Robin Hood^® Original All Purpose Flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped walnuts
1/2 cup (125 mL) raisins
Icing:
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) cream cheese, softened
1 cup (250 mL) icing sugar
3/4 tsp (4 mL) ground cinnamon

Robin Hood^® Original All Purpose Flour

Directions

Cake

Step 1:

Preheat oven to 375°F (190°C). Grease an 8” x 4” (2 L) loaf pan and line with parchment paper.

Step 2:

Beat eggs and oil until light. Stir in carrots and remaining ingredients, just until everything is moistened. Pour into prepared pan. Bake in preheated oven for 55-60 minutes or until a toothpick inserted in centre comes out clean. Cool on wire rack.

Icing

Step 3:

Beat butter and cream cheese until combined. Add icing sugar and cinnamon and beat until light and fluffy. Ice cooled cake.