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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Carrot Cake Recipe

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This recipe for Carrot Cake is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/2 cups Wesson Oil
3 cups grated carrots ( 6-8)

Frosting
1- 8 oz Philadelphia cream cheese
2 sticks soft butter or margarine
1 box powdered sugar
1 tsp vanilla
1 cup finely chopped pecans
Directions:
Directions:
Sift together dry ingredients in a small bowl. Add beaten eggs, Wesson Oil, grated carrots. Line two 9 inch cake pans with wax paper and spray with Pam. Pour batter in each pan. Bake at 350º for 20 -25 minutes or until toothpick comes out clean.

Frosting
Mix all ingredients together very well. Put between layers and top. Refrigerate until ready to serve.
Personal Notes:
Personal Notes:
This cake may be made ahead of time and frozen. Make sure and take out several hours before serving.

 

 

 

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