According to the carrot museum website http://www.carrotmuseum.co.uk/carrotcake.html, carrot cake most likely descended from Medieval carrot puddings enjoyed by people in Europe. Carrots have built in sugar and sugar was often scarce in olden times.
Ah….fresh carrots from the Farmer’s Market are now available. What better way to use them….Carrot Cake with Cream Cheese Icing!
Carrot Cake with Cream Cheese Icing is moistened with the addition of pineapple. The crunch in this recipe is from chopped pecans, a nice change from more traditional walnuts.
Carrot Cake with Cream Cheese Icing
Serves | 12 - 15 generous servings |
Inspiration | Canadian Living |
Ingredients
- 2 Cups all purpose flour
- 2 Tsp baking powder
- 2 Tsp ground cinnamon
- 1 Tsp baking soda
- 3/4 Tsp salt
- 1/2 Tsp ground nutmeg
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 3 Large eggs
- 3/4 cups vegetable oil (such as a corn or safflower oil)
- 1 Tsp vanilla extract
- 2 Cups grated carrots
- 1 398 ml (14 oz) tin of crushed pineapple (drained, leaves 1 cup of pineapple)
Optional
- 1/2 pecans (chopped)
Cream Cheese Icing
- 1 250 gm (8 oz) pkg cream cheese (room temperature (or soften in the microwave - 1 minute at low power should do)
- 1/4 cup soft butter
- 1/2 Tsp vanilla
- 1 cup icing sugar