In the kitchen

Canada's Best Carrot Cake with Cream Cheese Icing This recipe makes 18 serving(s)

Ingredients

2 2cups cups(500 mL) (500 mL) all-purpose flour
2 2tsp tsp(10 mL) (10 mL) baking powder
2 2tsp tsp(10 mL) (10 mL) cinnamon
1 1tsp tsp(5 mL) (5 mL) baking soda
3/4 3/4tsp tsp(4 mL) (4 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
3 3eggeggs
3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) vanilla
2 2cups cups(500 mL) (500 mL) grated carrotcarrots
1 1cup cup(250 mL) (250 mL) drained crushed canned pineapple
1/2 1/2cup cup(125 mL) (125 mL) chopped pecans
Icing:
1 1pkg pkgcream cheese, softened
1/4 1/4cup cup(50 mL) (50 mL) butter, softened
1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
1 1cup cup(250 mL) (250 mL) icing sugar

Preparation:

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Additional Information:

Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.

When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.

When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

.......................

My friend Margaret sent me a link to the above recipe. I sent back a reply stating I appreciated her thoughtfulness but I wouldn't be keeping it. My baking skills can manage cookies.........

even when I manage to break the tick tock of my timer.and I use a mix.

But my chili doesn't come out of a can

unless you count the ones I use while making it.

....If anyone makes the carrot cake let me know how it tastes....