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Carrot Cake with PHILLY Cream Cheese Icing
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulge in a moist, carrot and pineapple cake topped with creamy cream cheese frosting!
Ingredients:
  • 2 cups flour
  • 2 teaspoons MAGIC Baking Powder
  • 1 tablespoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 dash Dash of ground cloves
  • 4 eggs
  • 1.25 cups oil
  • 2 cups granulated sugar
  • 2 cups grated carrots
  • 1 (19 ounce) can crushed pineapple, well drained
  • 0.5 cup chopped walnuts or pecans
  • 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
  • 0.25 cup butter, melted
  • 2 cups icing sugar
  • 1 teaspoon lemon juice
  • 0.5 teaspoon grated lemon peel
Instructions:
  • Preheat your oven to 350 degrees F. Combine flour, baking powder, baking soda, spices, and salt in a bowl and sift them together. In a separate large bowl, whisk together eggs and oil until smooth. Gradually incorporate granulated sugar until well blended. Add the flour mixture, along with carrots, pineapple, and walnuts, and mix thoroughly. Transfer the batter into a greased and floured 12-cup fluted tube pan or a 10-inch tube pan before baking.
  • Bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before loosening the cake from the sides of the pan with a spatula or knife and gently removing it. Cool completely on a wire rack.
  • In a large bowl, use an electric mixer to blend cream cheese and butter until smooth. Gradually add icing sugar, juice, and peel, making sure to blend well after each addition. Spread the mixture on top of the cake and store any leftovers in the refrigerator.

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