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Carrot Cake with Cream Cheese Frosting Recipe

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

Contributor:  
Contributor:  
Shannon Johnson
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups flour
1-1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 cup canola oil
4 large eggs at room temp. slightly beaten
2 cups shredded carrots
8 oz. crushed pineapple drained
1-1/4 cups pecans or walnuts (reserve 1/2 cup for sides of cake)

Frosting:
8 oz. cream cheese (not softened)
1 stick butter softened
1-1/2 tsp. graded orange peel
3-1/2 cups powdered sugar

Directions:
Directions:
Cake:
Heat oven to 350. Grease and flour two 8 or 9 inch cake pans. In a large bowl stir flour, sugar, baking powder, cinnamon and baking soda until blended. Make a well in the center and put oil and eggs in the well. Stir with a rubber spatula, scraping the sides down until completely blended. Stir in the remaining ingredients. Divide batter and spread smoothly into pans. Bake 30-35 minutes. Cool pans about 10 minutes on a wire rack and then invert them onto the wire rack to cool.

Frosting:
Beat cream cheese, butter and orange peel in a large bowl on medium speed until blended. Reduce speed to low and beat in powdered sugar until blended.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1-1/2 hours

 

 

 

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