Nut-Free Carrot Cake With Cinnamon Cream Cheese Icing

By Adell Shneer and The Test Kitchen

Tested till perfect

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Nut-Free Carrot Cake With Cinnamon Cream Cheese IcingVisit www.canadianliving.com for full recipe details.2 user reviews.
Nut-Free Carrot Cake With Cinnamon Cream Cheese Icing

Nut-Free Carrot Cake With Cinnamon Cream Cheese Icing
Photography by Jodi Pudge

This recipe makes 24 servings

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Nutritional Info
Per serving: about -
cal 297297 cal
pro 3 g3g pro
total fat 12 g12g total fat
sat. fat 4 g4g sat. fat
carb 46 g46g carb
fibre 1 g1g fibre
chol 38 mg38mg chol
sodium 110 mg110mg sodium
potassium 120 mg120mg potassium
% RDI: -
calcium 33 calcium
iron 99 iron
vit A 2020 vit A
vit C 22 vit C
folate 1717 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3 cups all-purpose flour 3 cups all-purpose flour
  • 2 tsp baking powder 2 tsp baking powder
  • 2 tsp cinnamon 2 tsp cinnamon
  • 1/2 tsp salt 1/2 tsp salt
  • 3 eggs 3 eggs
  • 3/4 cup packed brown sugar 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 2/3 cup vegetable oil 2/3 cup vegetable oil
  • 1 tsp vanilla 1 tsp vanilla
  • 1/2 cup unsweetened applesauce 1/2 cup unsweetened applesauce
  • 2 cups grated carrots 2 cups grated carrots
  • 1 can (14 oz/398 mL) crushed pineapple , drained1 can (14 oz/398 mL) crushed pineapple, drained
  • 1/2 cup golden raisins 1/2 cup golden raisins
  • Cinnamon Cream Cheese Icing:
  • 2/3 pkg (250 g pkg) cream cheese , softened2/3 pkg (250 g pkg) cream cheese, softened
  • 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
  • 3 cups icing sugar 3 cups icing sugar
  • 1 tsp vanilla 1 tsp vanilla
  • 1/4 tsp cinnamon 1/4 tsp cinnamon

Preparation

In large bowl, whisk together flour, baking powder, cinnamon and salt ; set aside.

In separate bowl, beat eggs with brown and granulated sugars until pale and thickened. Beat in oil and vanilla. Stir in applesauce.

Pour over flour mixture and stir just until moistened. Fold in carrots, pineapple and raisins. Spread in parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, 50 to 60 minutes. Let cool on rack.

Cinnamon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy. Beat in sugar, vanilla and cinnamon. Spread over cooled cake. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days or overwrap in foil and freeze for up to 2 weeks.)

Source : Canadian Living Magazine: April 2011

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