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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot-Pecan Cake Recipe

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This recipe for Carrot-Pecan Cake is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 Cups Oil
2 Cups Sugar
2 Cups Sifted Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Eggs
3 Cups Grated Raw Carrots
1 Cup Finely Chopped Pecans

Frosting:
4 Ounces of Cream Cheese
1/4 Cup butter or Margarine
2 Teaspoons Vanilla
Power Sugar, (Add Until Right Consistency For Spreading Smoothly)
Directions:
Directions:
Combine oil & sugar; mix well. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well; mix pecans. Pour into lightly oiled 10 inches tube pan (or Bundt pan). Bake in a 325º oven about 1 hour and 10 minutes. Cool in pan upright. Remove from pan; frost. Frosting Directions: Combine all ingredients, using enough powered sugar to make spreading consistency. Frost Carrot Cake.
Personal Notes:
Personal Notes:
Cream cheese frosting recipe that is in this book would be wonderful with this cake.

 

 

 

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