While the Pie and I were back in Ottawa, I took advantage of our time there to finish off a few more interviews for my work with the local hockey team. For my very final interview, the person I was interviewing wasn’t a huge sweet fan, so I decided to go with a nice, fresh carrot cake that I pulled off the Canadian Living website. Plus it was easy peasy and I didn’t have a lot of free time.
Preheat your oven to 350°F and then butter and flour a 13 x 9″ metal cake pan (or, as I did in this case, two 9″ square disposable aluminum pans).
In a large bowl, whisk together the following:
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
I didn’t take a picture of it because it was boring, so you can have a picture of my dog instead.
In another bowl, beat together the following until smooth:
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup vegetable oil
1 teaspoon vanilla
Pour the wet mixture over the dry mixture and mix until just moistened.
Stir in 2 cups grated carrots, 1 cup drained crushed canned pineapple (basically one 340mL can), and 1/2 cup chopped pecans.
Spread into your prepared pan(s) and bake for 40 minutes or until a cake tester inserted in the centre comes out clean.
Set the cakes on a rack to cool completely.
For the glorious cream cheese icing, beat together the following:
1 8oz (250g) package plain cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar
I needed a little extra icing and I wanted it to be a bit creamier, so I added in a further 1 cup icing sugar and 1/2 cup whipping cream.
So very smooth.
Spread the icing over your cooled cake. Spread it with love. You can tell that I love it.
Either inside the pan or without.
And then eat it all. Because the one I made is totally gone now.