"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Linda Fray
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. sugar
1 1/2 c. oil
1 tsp. vanilla
4 eggs (one at a time)
1 c. pineapple - crushed and drained
2 c. grated carrots (about 4)
2 c. flour
2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace (substitute 2 tsp. nutmeg)
1/2 tsp. all spice
1/2 c. chopped walnuts (optional)

Frosting:
1 8 oz. cream cheese (softened)
2 tbsp. butter (softened)
3 - 4 c. powdered sugar
1 tsp. vanilla
5 tbsp. heavy cream (keep cold)

Directions:
Directions:
Cream sugar, oil and vanilla; add eggs one at a time; add pineapple and grated carrots; add flour sifted with salt and spices; pour into 9 X 13 grease pan. Bake 45 min at 350

Frosting:
With mixer, beat cream cheese and butter till creamy; add powdered sugar and beat till mixed; add vanilla and cream (don't over whip cream or you'll end up with butter)

Personal Notes:
Personal Notes:
I've been making carrot cakes for several years. I've tried an endles amount of recipes and combinations. This recipe was given to me by an eldery friend who claims the recipe has been in her family for over a 100 years. I liked it so much I've stopped my experiments! The way I look at it, I've satified all my food groups with this cake. My Weight Watchers Team Leader begs to differ with me. Hey, I said it satisfies the food groups, not that it is low cal.

 

 

 

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