Carrot Cake with St-Moret Icing

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 8 ounces St-Moret cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream, or more as needed

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
4. Stir in flour mixture until just combined.
5. Stir in grated carrots and chopped walnuts (optional).
6. Pour batter into prepared baking pan.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool completely in the baking pan.
9. In a large bowl, beat St-Moret cheese and unsalted butter until creamy.
10. Beat in confectioners’ sugar, vanilla extract, and heavy cream until smooth.
11. Spread the icing evenly over the cooled cake.
12. Serve and enjoy!

Verdict: This carrot cake with St-Moret icing is moist, flavorful, and absolutely delicious. The combination of spices, grated carrots, and chopped walnuts add an incredible texture and taste. The St-Moret icing is creamy and tangy, perfectly complementing the sweetness of the cake. It’s a perfect dessert for any occasion.

Serving suggestions: Serve the carrot cake with St-Moret icing with a cup of hot coffee or tea. It can also be served with a scoop of vanilla ice cream or a dollop of whipped cream.