"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 Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Tuesday, March 10, 2009


2 c. all purpose flour
2 c. sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. vegetable oil
3 large eggs, lightly beaten
2 cups finely grated carrots
1 tsp. vanilla extract
1 c. crushed pineapple, well drained
1 c. shredded coconut
1 c. chopped nuts, divided

Cream cheese Frosting:
6 T. butter, softened
6 ounces cream cheese, softened
3 c. sifted powdered sugar
1 tsp. vanilla extract

Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Stir in oil, eggs, carrots and vanilla, beating until well blended. Stir in pineapple, coconut and 1/2 c. nuts. Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 50 to 60 minutes. Cool completely on a wire rack. Spread cream cheese frosting over top of cake. Sprinkle with remaining 1/2 c. nuts.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar at low speed until blended. Stir in vanilla. Beat at high speed to desired consistency. Cover and refrigerate until ready to use.




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