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Carrot Cake Recipe

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

Contributor:  
Contributor:  
Debbie Guy
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. self-rising four
2 c. grated carrots
1 c. chopped nuts (walnuts or pecans)
4 eggs
2 c. sugar
1 1/2 c. vegetable oil
1/2 tsp. cinnamon
1/8 tsp. cloves
1c. coconut
1 small can crushed pineapple

Icing:
1 small can of evaporated milk
1 box 10XX powdered sugar
1 pkg. cream cheese
1 tsp. vanilla
1/3 c. coconut
1/2 c. nuts
1/4 c. finely grated carrots (if desired for color)

Directions:
Directions:
Preheat oven to 350. Grease and flour three 9 in. pans. Sift together flour, sugar, and spices. Pour oil in separate bowl. Alternate adding 1/4 of the dry ingredients and 1 egg until mixed well. Add nuts, carrots, coconut, and pineapple; mix well.
Bake for about 25 minutes until toothpick in center comes out clean. Cool completely on rack.

Icing: Beat cream cheese until smooth with vanilla, add coconut, and nuts (carrots if used). Add powdered sugar slowly, adding a little milk as needed to mix (should be thick). Ice and enjoy!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour (minus cooling)
Personal Notes:
Personal Notes:
My brother's favorite!

 

 

 

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