Carrot Cake | RICARDO

Ingredients

• 11/2 cups (375 ml) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 2 eggs
• 1/4 cup (60 ml) honey
• 3/4 cup (180 ml) sugar
• 1/2 cup (125 ml) canola oil
• 11/2 cups (375 ml) peeled and grated carrots
• 1/2 cup (125 ml) dried cranberries
• 4 oz (115 g) cream cheese, softened
• 1 cup (250 ml) icing sugar