"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Wilkins
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 1/3 c. canola or veg. oil
3 xl. eggs
1 tsp. vanilla
2 1/2 c. plus 1 T. flour divided
2 tsp. cinnamon
2 tsp. soda
1 1/2 tsp. kosher salt
1 c. raisins
1 c. chopped walnuts
1 lb. carrots, grated
1/2 c. fresh pineapple diced

For Frosting:

3/4 lb. cream cheese
1/2 lb. unsalted butter
1 tsp. vanilla
1 lb. powdered sugar

Directions:
Directions:
Butter 2- 8in. round cake pans. Line with parchment paper, then butter and flour the pans.
Cream sugar, oil, eggs and vanilla. Sift 2 1/2 c. flour, cinnamon, baking soda and salt. Add to wet ingredients. Toss raisins and walnuts in 1 T. flour. Fold in carrots and pineapple. Bake 55 - 60 min.
Cream cream cheese, butter and vanilla until smooth. Add sifted powdered sugar and frost cake.

Personal Notes:
Personal Notes:
Discovered this recipe this year watching Barefoot Contessa. Mama came for Sunday lunch and just loved it. Now whether she's with us or not...she is always saved a piece of this and it's either taken to Whitehouse or frozen until I see her.

 

 

 

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