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Carrot Cake with Maple Syrup Icing
By Penny Swymeler - submitted by Gina Jones
Description:
Cake Icing
10 ounces cream cheese (the real stuff) at room temperature
5 tablespoons unsalted butter, room temperature
2 ½ cups powdered sugar
¼ cup pure (the real stuff from Canada or Vermont - I prefer Canada since that's where I'm from).
Use electric mixer, beat cream cheese and butter in a large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, about 30 minutes
Ingredients:
CAKE:
1 ½ Cups Vegetable Oil
1 Cup Sugar
½ cup brown sugar
4 eggs
1 Cups All Purpose Flour
2 Teaspoon baking soda
2 Teaspoon baking powder
2 Teaspoon cinnamon
1 teaspoon salt
3 cups carrots, finely shredded
1 cup pecans, chopped
1 cup raisins
Directions:
CAKE DIRECTIONS: In a large bowl combine the oil and sugars, beating until well blended. Add the eggs one at a time, mixing well. In a separate bowl sift the dry ingredients together and add to the batter gradually, beating until smooth. Stir in the carrots, nuts, and raisins. Pour into a greased and floured 13 x 9 inch cake pan. Bake at 325 degrees for 45 minutes or longer, until a cake tester inserted to the center comes out clean. Cool before frosting
Prep Time: 10 minutes Cook Time: 45 minutes
Category: Cakes Servings: 12
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