"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake Recipe

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

Bessie Holmes
Added: Saturday, July 5, 2008


1 1/3 cup all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup light brown sugar
1/2 cup oil
2 large eggs
1/2 cup coconut, shredded
1 cup finely shredded carrots
1/2 cup dried currants
1 tsp vanilla

12 oz cream cheese
2 sticks butter
2 1/2 cups confectioner's sugar
1/2 tsp salt
2 tsp vanilla
1 1/2 cup chopped pecans

Heat oven to 350. Grease a 17x11 baking sheet and line with wax paper. Grease and flour paper. In a large bowl, whisk dry ingredients together. In a medium b owl, mix brown sugar, oil, eggs, and vanilla. Stir in carrots, currants, and coconut. Pour over flour mixture and hand mix until well blended. Spread into pan. Bake 10-15 minutes. Cool on wire rack. Cut cake crosswise into 4 pcs. Spread 3/4 cups frosting on layers. Spread a thin layer of frosting on top to seal crumbs. Chill for 20 minutes. Spread remaining frosting. Garnish with nuts. Cover and refrigerate until ready to serve.

For frosting: Beat cream cheese and butter until smooth. Add confectioner's sugar, salt, and vanilla. Mix until fluffy.




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