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Kelly Lee's Carrot Cake Recipe

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This recipe for Kelly Lee's Carrot Cake, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Long
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 c. chopped nuts
2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups sugar
4 eggs
1 1/2 c. vegetable oil
2 cups finely grated carrots
1 small can crushed pineapple (8 1/2 oz.)

Icing:
2 1/2 cups powdered sugar
1 stick of butter
1 8 oz. pack of cream cheese
1 tsp. vanilla
1/2 c. chopped pecans

Directions:
Directions:
Preheat oven to 350F.
1. Beat eggs.
2. Add sugar and oil; beat well.
3. Sift dry ingredients into mixture; beat well.
4. Add carrots and pineapple; stir.
5. Bake at 350F for 35 minutes (or when toothpick inserted into middle comes out clean).

Makes 4, 8 inch layers or 3, 9 inch layers.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
10-15 min
Personal Notes:
Personal Notes:
My good friend, Kelly Lee, worked at Williams-Sonoma and received this secret family recipe from an elderly customer. If you have discerning taste and really like carrot cake, this is the one!

 

 

 

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