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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake is from Jones Family Recipes, 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 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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