Scrumptious Carrot Cake With Cream Cheese Frosting
Preheat oven to 350° F. Grease 2 x 9-inch (23 cm) cake pans and line with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add mayonnaise, milk and eggs. With an electric mixer, beat at low speed for 2 minutes, scraping the bowl frequently. (Batter will be thick.) With a large spoon, stir in grated carrots, drained pineapple and walnuts. Evenly spoon into prepared pans.
Bake 40 minutes or until a toothpick inserted in the centre comes out clean. Cool on wire rack for 10 minutes. Remove from pans and let cool completely.
In a medium bowl, with electric mixer, beat cream cheese, confectioners sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.
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Last updated: March 1st, 2021
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