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Ingredients

2 cups granulated sugar 4 each eggs 1 ¼ cups vegetable oil 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 (14 ounce) can crushed pineapple, well drained 3 cups grated carrots 1 cup chopped walnuts 1 cup raisins ½ (250 g) package cream cheese, softened 3 tablespoons butter, softened 1 teaspoon vanilla 2 cups icing sugar 1 tablespoon Milk

Nutrition Info

531.1 calories carbohydrate: 68 g cholesterol: 55.3 mg fat: 28.1 g fiber: 2.2 g protein: 5.4 g saturatedFat: 6.6 g servingSize: - sodium: 373.1 mg sugar: 51.4 g transFat: : - unsaturatedFat: : -

Cake: Combine sugar, eggs, oil and vanilla in a large bowl, beat with an electric mixer until combined. Combine flour, baking soda, cinnamon and salt in a medium bowl. Add to liquid ingredients, beat until combined. Stir in pineapple, carrots, walnuts and raisins. Pour batter into a greased 12-cup (3 L) Bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. Bake in a preheated 350 degrees F (180 degrees C) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for Bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). Let cake cool before icing.
Icing: Combine cream cheese, butter, vanilla and icing sugar in a bowl. Beat with an electric mixer until smooth. Thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 mL) for drizzling over cake.

1 bundt cake or 13 x 9-inch cake

This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.