Carrot Cake
Ingredients
- Dry Ingredients:
- 2 1/2 cups (625 mL) Robin Hood® All-purpose flour
- 1 tbsp (15 mL) cinnamon
- 2 1/2 tsp (12.5 mL) baking powder
- 1/2 tsp (2 mL) nutmeg
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ginger
- 1/8 tsp (0.5 mL) cloves
- 4 large eggs
- 1/2 cup (125 mL) packed brown sugar
- 1/2 cup (125 mL) granulated sugar
- 2 tsp (10 mL) vanilla extract
- 1 1/4 cups (300 mL) canola oil
- 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk
- 3 cups (750 mL) finely grated carrots
- 1 cup (250 mL) chopped pecans (optional)
- Icing:
- 2 pkgs (8 oz / 250 g each) regular or low fat cream cheese, softened
- 1/2 stick (1/4 cup / 50 mL) unsalted butter, softened
- 2 cups (500 mL) icing sugar
- 1 tsp (5 mL) vanilla
- Garnish:
- 1 cup (250 mL) pecan halves or pieces (optional)
Directions
Step 1:
Cake: Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
Step 2:
Combine flour, cinnamon, baking powder, nutmeg, salt, ginger and cloves in a medium bowl.
Step 3:
Beat eggs and both sugars together in a separate bowl, until light and fluffy. Add vanilla, oil and sweetened condensed milk, beating well after each addition.
Step 4:
Beat flour mixture into egg mixture slowly until well mixed. Add carrots (and pecans if using), mixing just until combined.
Step 5:
Pour into prepared pan and bake in preheated oven for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Step 6:
Icing: Beat all ingredients together with electric mixer; spread over cake. Garnish with pecans. Keep refrigerated.