Carrot Cake with Cream Cheese Frosting topped with Walnuts

+To make this Recipe, you will need the following ingredients:
°2 cups flour
°2 tbsp. Magic baking powder
°1 C. baking soda
°1 C. ground cinnamon
°1/4 tsp. ground nutmeg
°pinch of ground cloves
°1/2 tsp. salt
°4 eggs
°1 1/4 cup oil
°2 cups granulated sugar
°2 large carrots, grated (about 2 cups)
°1 can (19 oz/540 ml) crushed pineapple, well drained
°1/2 cup chopped walnuts
°1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
°1/4 cup butter, melted
°2 cups icing sugar
°1/2 tsp. lemon zest
°1 C. lemon juice
Preheat oven to 350°F.
Cake: Sift together the first 7 ingredients. Beat eggs and oil with whisk in large bowl until well blended. Gradually add sugar, beating until well blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Grease and flour 3-quart fluted tube pan or 10-inch tube pan; pour in the preparation.
Bake 50 to 60 minutes or until a toothpick inserted near the center of the cake comes out clean. Leave to cool for 10 minutes in the mold. Run a knife along the side of the pan to loosen the cake. Invert cake onto wire rack; gently unmould. Let cool completely.
Frosting: Beat cream cheese and butter in large bowl with electric mixer until smooth. Gradually add icing sugar, beating until well blended. Add lemon juice and zest; mix well. Spread the mixture on the cake.

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