2 cups all purpose flour1 teaspoon baking soda1 teaspoon baking powder3/4 teaspoon salt3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup golden brown sugar1 cup unsalted butter, room temperature4 large eggs3 tablespoons fresh lemon juice2 teaspoons grated lemon zest3 cups (500 mL) coarsely grated peeled carrots½ can crushed pineapple, drained
Cream Cheese Icing
¼ cup butter, room
temperature (ensure room temperature to create white colour)
1 package 8 oz
cream cheese
1 cup icing sugar
Cream butter and
cream cheese together
Add icing sugar 1/3
cup at a time
Blend well
Directions
Preheat oven to
350°F (180°C).
Butter a square
cake pan or a loaf pan. Sift first 5 ingredients into medium bowl.
Using an electric
mixer, beat brown sugar and butter in a large bowl until well blended, then add
eggs, lemon juice, and zest and beat for another three minutes.
Add sifted dry
ingredients; beat until blended. Stir in carrots and pineapples.
Transfer batter to
prepared pan. Bake for half time and turn pans to ensure even baking.
Bake until tester
inserted near the center comes out clean, about 30 minutes.
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