Carrot Cake with PHILLY Cream Cheese Icing

Recipe View Cake Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan to prevent sticking. (5 minutes)

Recipe View Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the spices. (3 minutes)

Recipe View Wet Ingredients: In a large bowl, whisk together the eggs and oil until well combined. Gradually add the granulated sugar, mixing until fully incorporated. (5 minutes)

Recipe View Combine: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots, drained pineapple, and chopped nuts. (5 minutes)

Recipe View Baking: Pour the batter into the prepared pan and bake for 50 minutes to 1 hour, or until a wooden skewer inserted into the center comes out clean. (50-60 minutes)

Recipe View Cooling: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Icing Preparation: In a large bowl, beat the softened cream cheese and melted butter with an electric mixer until smooth and creamy. (3 minutes)

Recipe View Icing Completion: Gradually add the confectioners' sugar, lemon juice, and lemon zest, beating until smooth and well combined. (5 minutes)

Recipe View Frosting: Once the cake is completely cool, generously spread the cream cheese icing over the top. (5 minutes)

Recipe View Refrigerate: Store leftover cake in the refrigerator to maintain the icing's consistency.