Christmas Carrot Cake

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Servings

Prep Time

25 minutes

Cook Time

65 minutes

Author:

Recipe courtesy of zimmysnook

Ingredients

1 ½ cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon salt
6 tablespoons dried cranberries, chopped
¾ cup chopped walnuts
¾ cup crushed pineapple, drained well
1 ½ cups grated carrots
3 eggs
1 ½ cups sugar
1 1/8 cups vegetable oil

For Icing:

3 tablespoons hard butter
2/3 cup icing sugar
Juice of one lemon
500 g cream cheese, cubed

For Decorating:

4 rosemary sprigs
1 tbsp pomegranate arils

Products to Use:

Provisions™ OvenBond Square Baker

Directions

Preheat oven to 350°F.
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
In a food processor, add the eggs, sugar and oil and blend until smooth.
Add the egg mixture to the flour mixture and mix until just combined.
Pour into a greased and floured 8” x 8” baker.
Bake for 65-75 minutes or until an inserted knife comes our clean.
Place cake on rack to cool

For the Icing:

Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
Once the cake has cooled, spread the icing.
Decorate with rosemary sprigs and pomegranate arils.
Serve and enjoy!

Christmas Carrot Cake

Name: Christmas Carrot Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1 ½ cups flour; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; 1 ½ teaspoons cinnamon; ¾ teaspoon salt; 6 tablespoons dried cranberries, chopped; ¾ cup chopped walnuts; ¾ cup crushed pineapple, drained well; 1 ½ cups grated carrots; 3 eggs; 1 ½ cups sugar; 1 1/8 cups vegetable oil; 3 tablespoons hard butter; 2/3 cup icing sugar; Juice of one lemon; 500 g cream cheese, cubed; 4 rosemary sprigs; 1 tbsp pomegranate arils; Provisions™ OvenBond Square Baker