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Fresh Carrot Cake Recipe

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

Contributor:  
Contributor:  
Sallie Stephens
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. corn oil
1 3/4 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
2 c. peeled and grated carrots
1 c. walnuts
1/2 c. flaked coconut
8 oz. can crushed pineapple, well drained

Cream cheese icing:
2 (8-oz.) pkg cream cheese
1 1/4 c. powdered sugar
1 tsp. vanilla
grated carrots and chopped nuts

Directions:
Directions:
Beat corn oil, sugar and eggs until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture, stir in the vanilla, mixing well. Add the carrots, walnuts, coconut and pineapple; mix until well blended. Pour batter into a greased and floured 9 or 10 in bundt cake pan. Bake at 350║for 1 hour or until a tester inserted near the center comes out clean. Cool on cake rack. Remove from pan. Cover with the cream cheese icing (recipe follows) and garnish with grated carrots and chopped nuts.

Cream cheese icing:
Cream together cream cheese, powdered sugar and vanilla; blended well. I use about 2 to 3 tablespoons Poir William (pear liqueur) instead of vanilla. You could use some other liqueur (Gran Manior) or whatever!!

TIPS: Prepare only half the icing recipe if you would like a lighter covering. Instead of using a bundt pan you could bake into layers using 3 round cake pans. If baking layers, reduce baking time to 25 minutes.

 

 

 

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