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Carrot Cake with PHILLY Cream Cheese Icing

  • 18servings
  • 449calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. CAKE:

  2. 2 cups flour

  3. 2 teaspoons MAGIC Baking Powder

  4. 1 teaspoon baking soda

  5. 1 tablespoon ground cinnamon

  6. 1/4 teaspoon ground nutmeg

  7. Dash of ground cloves

  8. 1/2 teaspoon salt

  9. 4 eggs

  10. 1 1/4 cups oil

  11. 2 cups granulated sugar

  12. 2 cups grated carrots

  13. 1 (19 ounce) can crushed pineapple, well drained

  14. 1/2 cup chopped walnuts or pecans

  15. ICING:

  16. 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

  17. 1/4 cup butter, melted

  18. 2 cups icing sugar

  19. 1 teaspoon lemon juice

  20. 1/2 teaspoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.

  2. Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

  3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

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