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Carrot Cake and Cream Cheese Frosting Recipe

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This recipe for Carrot Cake and Cream Cheese Frosting, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milissa Hoxtell
Added: Monday, March 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup of salad oil, 2 cups of granulated sugar,
4 eggs, 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 1/2 teaspoons of salt, 2 teaspoons of cinnamon, 2 cups of grated carrots, 1 cup of pecans or walnuts. (Marcia adds crushed pineapple).

Frosting
8 oz. cream cheese, 1/4 cup butter, 3 1/2 cups powdered sugar, 2 tsp. vanilla, 1 tsp. salad dressing.

Directions:
Directions:
Combine the oil and sugar. Add eggs, one at a time, beating after each. Sift together flour, baking powder, baking soda, salt, and cinnamon. Add to eggs. Fold in carrots and nuts. Grease and flour a 9 x 13" cake pan. Pour in batter. Bake at 350F. for 40 minutes.


Frosting:
Mix all ingredients well. Beat until creamy and spread on cake after it has cooled.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a favorite recipe from the Hoxtell side of the family. Jeff's mom makes this for many family gatherings. Marcia makes this at times with the addition of crushed pineapple and more flour to make the right batter consistency.

 

 

 

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