Carrot Cake with PHILLY Cream Cheese Icingpineapple, sugar, flour, cream cheese, carrots, eggs, walnuts, butter, baking powder, cinnamon, lemon juice, baking soda, cloves
Ingredients2 cups flour 2 teaspoons MAGIC baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg Dash of ground cloves 1/2 teaspoon salt 4 eggs 1 1/4 cups oil 2 cups granulated sugar 2 cups grated carrots 1 (19 ounce) can crushed pineapple, well drained 1/2 cup chopped walnuts or pecans 1 (250 g) package PHILADELPHIA Brick cream cheese, softened 1/4 cup butter, melted 2 cups icing sugar 1 teaspoon lemon juice 1/2 teaspoon grated lemon peel DirectionsCake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan. |
Servings
18 servings
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