Recipe by Egg Farmers of Ontario
"This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario."
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1 1/4 cups
1 (14 ounce) can
crushed pineapple, well drained
1/2 (250 g) package
cream cheese, softened
I made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again.
Absolutely fabulous; I would recommend using only 1 cup of oil. When making a bundt cake make sure you grease the bottom and flour the pan correctly in order for it not to stick. I use Crisco shortening and whole wheat flour instead of white. The pineapple was definitely a nice touch!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 253
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