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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Marcie Jones
Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 CUPS SIFTED PLAIN FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
¼ TEASPOON SALT
1 ½ CUP COOKING OIL
2 CUPS SUGAR
4 EGGS
2 CUPS FINELY GRATED CARROTS

Directions:
Directions:
Preheat oven to 350o. Sift together: 2 cups sifted flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt. Set aside. Combine 1 ½ cups oil and 2 cups sugar. Mix well, add four eggs one at a time mixing well after each. Gradually add dry ingredients. Add 2 cups finely grated carrots. Mix well. Turn into 3 layer pans (greased and floured). Bake at 350o 50 to 60 minutes. Frost with Nut Icing .

Nut Icing
½ cup butter
1 8 ounce package cream cheese
Beat until light. Gradually add 1 (1 pound) box confectioner’s sugar. Add 1 teaspoon vanilla. Add 1 cup chopped nuts (pecans or walnuts). Mix well.

Personal Notes:
Personal Notes:

A favorite of Becky’s . Recipe given by Evelyn Shiver, dear friend Lyons, GA @ 1970
From “The Jones Family Cookbook,” 1999

 

 

 

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