Canada’s Best Carrot Cake with Cream Cheese Icing

 

INGREDIENTS

 

 

 

2 cups (500 mL) all-purpose flour

 

2 tsp (10 mL) baking powder

 

2 tsp (10 mL) cinnamon

 

1 tsp (5 mL) baking soda

 

3/4 tsp (4 mL) salt

 

1/2 tsp (2 mL) nutmeg

 

3/4 cup (175 mL) granulated sugar

 

3/4 cup (175 mL) packed brown sugar

 

3 eggs

 

3/4 cup (175 mL) vegetable oil

 

1 tsp (5 mL) vanilla

 

2 cups (500 mL) grated carrots

 

1 cup (250 mL) drained crushed canned pineapple

 

1/2 cup (125 mL) chopped pecans

 

 

 

Icing:

 

1 8 oz (250g) package cream cheese, softened

 

1/4 cup (60 mL) butter, softened

 

1/2 tsp (2 mL) vanilla

 

1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)