Classic Carrot Cake

Submitted by Chef mariajane

"Rich, moist and full of flavor, this is a carrot cake recipe you can turn to time and time again. What's the secret?? Eagle brand sweetened condensed milk, fragrant spices and pretty flecks of grated carrots flavor the cake while a tangy cream cheese frosting provides the finishing touch."

 

• Ready In: 1hr 5mins
• Ingredients: 19
• Serves: 15

ingredients

• DRY INGREDIENTS

• 2 1⁄2 cups all-purpose flour
• 1 tablespoon cinnamon
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon clove

• WET BATTER INGREDIENTS

• 4 large eggs
• 1⁄2 cup brown sugar
• 1⁄2 cup white sugar
• 1⁄4 cup canola oil
• 1 (300 ml) can eagle brand sweetened condensed milk

• ADDITIONS

• 3 cups carrots, finely grated
• 1 cup pecans, chopped

• ICING

• 2 (250 g) packages cream cheese, softened
• 1⁄4 cup unsalted butter, softened
• 2 cups confectioner's sugar
• 1 teaspoon vanilla

• GARNISH

• 1 cup pecan halves

directions

1. DRY INGREDIENTS: Sift dry ingredients together.
2. WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
3. With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
4. Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
5. ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.