"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Renae's Carrot Cake Recipe

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This recipe for Renae's Carrot Cake, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 tsp. vanilla
1 cup chopped pecans

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 tsp. vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 tsp. vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

 

 

 

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