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Carrot Cake or Cupcakes Recipe

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This recipe for Carrot Cake or Cupcakes, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Sunday, July 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
2 cups sugar (you can reduce the sugar to 1 1/2 cups)
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups (4 medium) shredded carrots
1 1/2 cups oil
4 eggs
1 cup chopped nuts
1 cup raisins (optional)
FROSTING:
3 cups powdered sugar
2 tbsp. softened butter
8 oz. cream cheese

Directions:
Directions:
Heat oven to 350 degrees. Grease (not oil) and lightly flour two 9" round cake pans (I use a large rectangular pan). In a large bowl, blend all cake ingredients except nuts at a low speed until moistened. Beat 3 minutes at high speed. Stir in nuts; pour batter into prepared pans. Bake for 35-40 minutes or until toothpick inserted into center comes out clean. If you are making cupcakes the cooking time may differ a little. Cool 10 minutes; remove from pans. Cool completely and frost.
FROSTING:
Blend the powdered sugar, cream cheese and butter until smooth.

Personal Notes:
Personal Notes:
Always a favorite!! Make this at your own risk - VERY FATTENING. So easy to make and freezes well.

 

 

 

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