Carrot Cake with Cream Cheese Icing

• 

  Carrot Cake

  • 1 1/2 cups all-purpose flour 125 mL
  • 1 cup whole-wheat flour 250 mL
  • 2 tsp baking powder 10 mL
  • 1/2 Tbsp baking soda 7 mL
  • 1/2 Tbsp cinnamon 7 mL
  • 1/4 tsp ginger 1 mL
  • 1/4 tsp nutmeg 1 mL
  • 1/2 tsp salt 2 mL
  • 2 Tbsp orange zest (one orange) 30 mL
  • 3 eggs 3
  • 2 Tbsp orange juice 30 mL
  • 2/3 cup granulated sugar 150 mL
  • 2/3 cup brown sugar 150 mL
  • 2/3 cup canola oil 150 mL
  • 1/2 cup plain yogurt (2%) 125 mL
  • 3 cups grated carrots 750 mL
  • 1 cup dried cranberries or raisins 250 mL
  • 1/2 cup chopped walnuts (optional) 125 mL

   

  Cream Cheese Icing

  • 1 (8 oz) pkg cream cheese, softened 227 g
  • 1/4 cup canola margarine 60 mL
  • 4 to 4 1/2 cups confectioner’s sugar 1L to 1.125L
  • 1 tsp vanilla extract 5 mL
• 

  Carrot Cake

  1. Preheat oven to 350°F (180°C). Lightly spray a 9×13-inch (22×33 cm) pan with canola oil cooking spray or grease and flour.
  2. In medium bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and orange zest.
  3. In another large bowl, beat eggs with orange juice, granulated sugar, brown sugar, canola oil and yogurt. Beat until well combined.
  4. Stir in grated carrots.
  5. Add dry ingredients to wet ingredients stirring just til combined.
  6. Stir in cranberries and nuts if using.
  7. Pour into prepared pan.
  8. Bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean.
  9. Remove from oven and let cool on wire rack for 15 minutes.
  10. Run knife along edge of pan and invert on wire rack to cool completely.
  11. Cool completely before frosting with cream cheese icing.

  Cream Cheese Icing

  1. In a large bowl, beat together cream cheese and margarine until very smooth.
  2. Add 4 cups confectioner’s sugar and beat well.
  3. Add vanilla and beat to combine ingredients.
  4. Test stiffness of icing, if it’s too soft, add remaining 1/2 cup confectioner’s sugar.

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