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Carrot Cake with PHILLY Cream Cheese Icing

Carrot Cake with PHILLY Cream Cheese Icing

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 18 Servings
  • $15

INGREDIENTS

  • Cake

    • 2 cups flour
    • 2 teaspoons MAGIC Baking Powder
    • 1 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 dash ground cloves
    • 1/2 teaspoon salt
    • 🥚 4 eggs
    • 1 1/4 cups oil
    • 2 cups granulated sugar
    • 🥕 2 cups grated carrots
    • 1 (19 ounce) can crushed pineapple, well drained
    • 1/2 cup chopped walnuts or pecans

  • Icing

    • 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
    • 🧈 1/4 cup butter, melted
    • 2 cups icing sugar
    • 1 teaspoon lemon juice
    • 1/2 teaspoon grated lemon peel

STEPS

1

Preheat your oven to 350°F. Sift together flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.

2

In a large bowl, beat eggs and oil with a wire whisk until well blended. Gradually add granulated sugar, mixing until fully combined.

3

Add the flour mixture, followed by carrots, pineapple, and walnuts. Mix all ingredients until well incorporated.

4

Pour the batter into a greased and floured 12-cup fluted tube pan or 10-inch tube pan.

5

Bake in the preheated oven for 50-60 minutes or until a wooden toothpick inserted in the center comes out clean.

6

Cool the cake in the pan for 10 minutes. Then loosen the sides of the pan with a spatula or knife and gently remove the cake. Place the cake on a wire rack and let it cool completely.

7

To make the icing, beat cream cheese and melted butter in a large bowl with an electric mixer until well blended. Gradually add icing sugar, lemon juice, and grated lemon peel, beating after each addition until smooth.

8

Spread the icing evenly onto the top of the completely cooled cake.

9

Refrigerate any leftovers to maintain freshness.

NUTRIENTS

Per 1 serving

🔥

449

Calories

  • 5
    Protein
  • 54
    Carbs
  • 25
    Fats

💡 For a more pronounced spice flavor, consider adding an extra dash of nutmeg or cinnamon.To prevent the cake from sticking to the pan, ensure it's greased and floured thoroughly before adding the batter.If using fresh pineapple instead of canned, make sure it is thoroughly drained to avoid making the batter too wet.Leftover cake can stay fresh in the refrigerator for up to 5 days when stored in an airtight container.