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FOURTEEN CARROT CAKE Recipe

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This recipe for FOURTEEN CARROT CAKE, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myrna Karnold
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups sugar
1-1/2 cup oil
4 eggs
2 cups grated carrots
1/4 can crushed and well drained pineapple
1/2 cup chopped nuts

FROSTING:
1/2 cup butter or margarine
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar
1/2 can of 8-3/4-ounce can
3/4 cup chopped nuts

Directions:
Directions:
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Stir in carrots and nuts. Turn into 3 greased and floured 9-inch cake pans. A 13x9-inch pan can also be used.

Bake at 350 for 35-40 minutes.

Cool in pans. Turn out and finish cooling on wire racks. Fill layers and spread top and sides with the frosting (below).

CREAM CHEESE FROSTING:
Combine butter, cream cheese and vanilla. Beat well. Add sugar gradually. Beating well. If too thick add small amount of milk to thin to spreading consistency.

Personal Notes:
Personal Notes:
From a friend at Bell Baptist Church, Grandma Desy

 

 

 

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