"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake and Cream Cheese Frosting Recipe

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

Contributor:  
Contributor:  
Eileen Foley
Added: Sunday, June 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
3 eggs
1 1/2 c. vegetable oil
2 c. grated carrots
1 tsp. vanilla
1 c. crushed pineapple, drained
1 c. shredded coconut
1/2 c. chopped nuts
Frosting:
2-3 oz. pkg. cream cheese
3 c. confectioners sugar
6 tbl. butter or margarine, softened
1 tsp. vanilla
1/2 c. chopped nuts

Directions:
Directions:
Preheat oven to 350 degrees. Grease 13 x 9" pan.
Cake: Combine dry ingredients. Add eggs, oil, carrots and vanilla. Beat until combined.
Stir in pineapple and coconut and 1/2 c. nuts.
Pour into greased pan.
Bake at 350 degrees for 50-60 minutes. Let cool.
Frosting: blend together cream cheese, confectioners sugar, butter and vanilla. Frost the cooled cake and then sprinkle the 1/2 c. of nuts over the top. Store in refrigerator.

Number Of Servings:
Number Of Servings:
12-16

 

 

 

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