Canada’s Best Carrot Cake with Cream Cheese Icing

This really is the BEST Carrot Cake!! Source: Canadian Living magazine

Ingredients

9×13 Pan

  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) nutmeg
  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) packed brown sugar
  • 3 eggs
  • 3/4 cup (175 mL) vegetable oil 1
  • tsp (5 mL) vanilla
  • 2 cups (500 mL) grated carrots
  • 1 cup (250 mL) drained crushed canned pineapple
  • 1/2 cup (125 mL) chopped pecans
  • Icing:
  • 1 8 oz (250g) package cream cheese, softened
  • 1/4 cup (60 mL) butter, softened
  • 1/2 tsp (2 mL) vanilla
  • 1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Directions

  1. Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) 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.
  2. (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.)
  3. Icing:
  4. 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.)

Burnt Sugar Cake

Yield

1 cake

Ingredients

  • ½ cup butter
  • 1 cup sugar minus 1 tbsp
  • 2 eggs well beaten
  • ½ cup burnt sugar
  • ½ cup condensed milk diluted with 13 cup water
  • 2 cup flour
  • 18 tsp salt
  • 4 tsp baking powder
  • 1 tsp vanilla

Directions

  1. Cream butter and sugar. Add beaten eggs. Add burnt sugar. Sift flour, baking powder and salt, and add alternately with milk. Add vanilla. Put into 2 layers or large pan. Bake 40 to 45 minutes for large pan, or 30 minutes for layers. Bake at 350 degrees
  2. Burnt Sugar
  3. Put 1 cup sugar in saucepan. Le it come to a burning point or until it foarms a dark orange colour. Take from heat, add 1 cup hot water slowly as it will splutter. Return to heat and stir until dissolved . Cool to use
  4. Frosting – Ordinary 7 minute frosting with 2 tbsp burnt sugar.

Brownies

Yield

8×8 pan

Ingredients

  • ½ cup melted butter
  • 1 egg
  • 1 cup brown sugar
  • 3 tbsp cocoa
  • ½ cup nuts
  • 34 cup flour
  • ½ tsp baking powder
  • ½ tsp vanilla

Directions

  1. Mix melted butter and sugar. Beat in egg, then rest of ingredients. Pour in pan. Bake 25 minutes.Do not over bake. Remove from oven and ice with chocolate icing.

Blueberry Yum Yum

Yield

9×13 pan

Ingredients

  • 1 ½ cup self rising flour or ( 1 ½ cup flour, 1 tbsp baking powder, ½ tsp salt)
  • ¾ cup butter
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 1 pkg cream cheese
  • 1 carton cool whip
  • ¾ cup icing sugar
  • 4 cups blueberries
  • 1 cup sugar
  • 1 cup water
  • 3 tbsp cornstarch

Directions

  1. Mix self rising flour, butter brown sugar and pecans, press into 9 X 13 pan and bake at 350º for 10 to 15 minutes. Cool
  2. Mix cream cheese, cool whip and icing sugar together and spread over cooled bottom
  3. Whisk together sugar, water, cornstarch until smooth. Add blueberries. Cook over medium heat to a boil. Boil and stir 2 minutes. Cool Spread over cream cheese mixture. Chill at least 2 hours before serving.

Blueberry Upside-down cake

Yield

1 cake

Ingredients

  • 2 tbsp butter or magarine
  • 1/3 cup brown sugar
  • 1 ½ cup blueberries
  • 1 tsp cornstarch
  • Batter:
  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/3 cup soft butter or margarine
  • 2/3 cup white sugar
  • 1 egg
  • 2/3 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp lemon rind
  • ½ tsp vanilla

Directions

  1. In 9 inch round or 8 inch square pan, spread melted butter. Sprinkle with brown sugar. Combine blueberries with cornstarch and spread over brown sugar. Set aside.
  2. Combine dry ingredients
  3. Cream butter and sugar. Beat in egg, then yogurt lemon juice rind and vanilla. Stir in four mixture. Pour batter over berries. Bake in 350º oven for 55-60 minutes. Cool 5 minutes on rack. Loosen edges around cake and invert onto cooling rack