"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Rayda Howe
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Carrot Cake with Cream Cheese Frosting

Ingredients
1 3/4 C. white rice flour (brown rice flour may be substituted)
2 tsp. wheat-free baking powder
1 1/2 tsp. baking soda
2 Tbs. ground cinnamon (or more to taste)
1 tsp. salt
1/2 C. toasted, finely chopped pecans
1 8 oz. can crushed pineapple, drained
2 C. sugar
4 eggs
1 1/2 C. vegetable oil
2 C. grated carrots

Cream Cheese Frosting:
1 lb. confectionersí sugar
1/2 C. butter, softened
8 oz. cream cheese, softened
1 Tbs. genuine vanilla extract

Directions:
Directions:
Whisk together dry ingredients. Combine oil, sugar and eggs; add dry ingredients, followed by carrots, pineapple and nuts. Pour into two well-greased, 9-inch round cake pans and bake approximately 55 minutes in a 350 degree oven or until cake tester comes out with slightly moist crumbs attached to it. You may also bake in a well-greased 9x13-inch pan. Cool.

To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.

 

 

 

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