"Hunger is the best sauce in the world."--Cervantes

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Sally Ives
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
2 tsp baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
¾ cup olive oil
¾ cup applesauce
2 cups sugar
4 eggs
3 cups grated raw carrots
½ cup chopped walnuts.
6 oz. soft cream cheese (I use ½ butter)
3 cups sifted confectioner sugar
1 tsp vanilla
2 tablespoon evaporated milk (I use regular milk)

Directions:
Directions:
Sift together and set aside: 3 cups flour
2 tsp baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon

Combine ¾ cup olive oil, ¾ cup applesauce and 2 cups sugar.
Add 4 eggs and 3 cups grated raw carrots and beat well.
Add dry ingredients.
Add ½ cup chopped walnuts.

Bake in greased pan (tube pan or 13x9”) @350 degrees for one hour. Remove from pan and cool.

Frost with:

6 oz. soft cream cheese (I use ½ butter)
3 cups sifted confectioner sugar
1 tsp vanilla
2 tablespoon evaporated milk (I use regular milk)

Personal Notes:
Personal Notes:
This recipe originally came from Chris Kiontke who worked with the Williams family during the summer of 1970. It has become one of the family favorites for family gatherings as Grady often makes it. Even Chuck was able to score success with this recipe for Sally’s 50th!

 

 

 

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