It’s easy to continually win Conor’s heart with cheesecake icing. He just LOVES it. Yesterday I made this great carrot cake that I found on the Kraft Canada Website. It was sooo tasty!! All the reviews on it are just right! Here’s the most toothsome recipe:

  CAKE
2 cups flour
2 tsp. MAGIC Baking Powder
1 tsp. baking soda
1 Tbsp. ground cinnamon
1/4 tsp. ground nutmeg
  Dash cloves
1/2 tsp. salt
4 eggs
1/4 cups oil
2 cups granulated sugar
2 cups grated carrots (about 2 large)
1 can (19 fl oz/540 mL) crushed pineapple, well drained
1/2 cup chopped walnuts or pecans (I left this one out because I don’t like nuts)
  ICING
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 tsp. lemon juice
1/2 tsp. grated lemon peel (I skipped out on this ingredient because I didn’t have it! Tasted great)

CAKE:
PREHEAT oven to 350°F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.

BAKE 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

ICING:
BEAT cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Substitute
Switch it up by substituting orange juice and grated orange peel for the lemon juice and peel.

Try it out and let me know what you thought!!