Carrot Cake with Cream Cheese Icing ala Vancouver, Canada

This recipe is from the OFFICIAL Cookbook of Expo 86.  You may not recall, but the World Expo was held in Vancouver, Canada in 1986, and my family attended while visiting family.  Our very young daughters at the time still fondly recall the size of the huge slugs on Vancouver sidewalks, and not much else.  🙂  However, I continue to use this wonderful cookbook, and my favorite recipe from it is the Lazy Gourmet Carrot Cake with Cream Cheese Icing.  The Lazy Gourmet still exists these many years later, and provides excellent catering and take-out for Vancouverites. 

In honor of the 2010 winter Olympics, here’s a tip of the fork to a great recipe from Vancouver.

INGREDIENTS
4 eggs
2 cups sugar
1 1/4 cups oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

1/2 teaspoon salt

2 cups grated carrots
1 cup crushed pineapple, well drained
1 teaspoon vanilla
1/2 cup chopped walnuts

Cream cheese icing:
6 ounces cream cheese
1/4 cup melted butter
2 cups icing sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
DIRECTIONS

Preheat oven to 350 degrees.  Butter and flour a bundt pan.
Beat eggs until very frothy.
Gradually add sugar to eggs, beating until light.  Gradually add oil to mixture and beat until light.

Sift together flour, baking powder, soda, and spices.  Add to above mixture and stir.

Combine carrots, drained pineapple, vanilla, and walnuts.  Add to batter and mix thoroughly.  Pour into prepared pan and bake 50 – 60 minutes.

Cream cheese icing:
Beat cream cheese until smooth.  Stir in melted butter slowly.  Add sugar, lemon juice, and vanilla.  Beat until smooth.  Spread on cooled cake. 

Lookout Point Lakeside Inn
http://www.lookoutpointinn.com/
Kristie Rosset
Bed and Breakfast Foodie

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