"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Loretta Matheny
Added: Thursday, November 20, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. cooking oil
2 c. sugar
2 tsp. cinnamon
2 tsp. vanilla
1 tsp. salt
4 eggs
2 1/4 c. flour
2 tsp. soda
1 8 oz. can crushed pineapple
2 c. shredded carrots
1 c. chopped nuts
Directions:
Directions:
Preheat oven to 350º. Mix first 5 ingredients, mix well.
Add flour, soda and crushed pineapple. Fold in carrots and nuts. Blend well. Bake in a 9 x 13 pan for 50 to 60 minutes.

ICING:

Combine 6 oz. cream cheese, 2 1/2 c. powdered sugar and 1/2 c. butter. Mix well and ice cake.

 

 

 

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