"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, November 5, 2007


2 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 c. corn or conola oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 c. pureed cooked carrots
1 c. chopped walnuts or pecans
1 c. shredded coconut
3/4 c. canned crushed, drained pineapple

Cream Cheese Frosting
4 oz. cream cheese, at room temperature
3T, unsalted butter, at room temperature
1 1/2 c. confectioner's sugar
1/2 tsp. vanilla extract
Juice of 1/4 lemon

Preheat oven to 350F. Line a 13x9 in. layer pan with waxed paper, and grease the paper.

Sift the flour,sugar,baking soda,cinnamon together in a large bowl. Add oil, eggs, vanilla and beat well. Fold in carrots,nuts,coconut and pineapple.

Pour batter into prepared pan. Place in middle rack of oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.

Frost the top and sides of the cake with cream cheese frosting. Dust top with confectioner's sugar if desired.

Cream the cream cheese and butter together in a mixing bowl. Slowly sift the confectioner's sugar, and continue beating until fully incorporated-no lumps! Stir in the vanilla and lemon juice.

Personal Notes:
Personal Notes:
Served at our Bible Study, recipe by Suzan Cummins, a dear friend.




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