"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Zarli-Bloomquist
Added: Saturday, January 31, 2009


1 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs
1 1/4 c. sugar
3/4 c. vegetable oil
3 c. carrots, grated
2 tsp. grated orange zest
3/4 c. raisins
1 can crushed pineapple well drained
2 T. flour
1/2 c. chopped pecans
3 - 8 oz. pkg. cream cheese, softened
3/4 lb. confectioners sugar, sifted
1 T. pineapple juice (saved)
1 tsp. vanilla extract

Sift together the first 6 ingredients and set aside. In mixer beat eggs gradually adding the sugar, beat for 2 minutes until thick and pale. Slowly pour in the oil, beating constantly until completely absorbed. Fold in the flour mixture a third at time until well incorporated. Toss carrots, raisins, orange zest, pineapple and pecans with the 2 T. flour, then stir into the batter. Pour into 2 floured and greased 8 inch. round pans or 1 8x12 rectangle pan. Bake in preheated 350F oven for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove and cool on rack.
Beat cheese for 5 minutes, then add confectioners sugar and beat until light and fluffy. Add pineapple juice and vanilla and beat for 1 minute more.
Frost cake and decorate top with pecan halves.

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