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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Kim Tibbitts
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1/2 cups vegetable oil
1/2 cup applesauce
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 small can crushed pineapple (drained)
1 cup raisins
1 cup chopped pecans
 
1/2 cup butter, softened
8 ounces cream cheese,
softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. or two 9" round pans. In a large bowl, beat together eggs, oil, applesauce, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in raisins and pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
I usually bake this in two 9" round pans and freeze one for later. The frosting will keep in the fridge for several weeks.

 

 

 

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