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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

My best ever Carrot Cake Recipe

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This recipe for My best ever Carrot Cake is from Grandma's Sweet Nothings, 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:  
4 eggs
3/4 Cup butter
2 1/2 Cup all purpose flour
1 Tbsp. baking powder
1 Tbsp. shredded lemon peel
1 lb. carrot cut up
1 Cup pecans
1 1/2 Cup sugar
1/2 8 oz. can crushed pineapple (juice pack) drained


CREAM CHEESE FROSTING
4 oz. cream cheese, softened
1/4 Cup butter, softened
1 trsp.vanilla
2 3/4 to 3 cups powdered sugar
Directions:
Directions:
Preheat oven to 350º. Grease the bottoms and 1 inch up the sides of two 8x4x2 inch loaf pans. set pans aside
In a large bowl stir together flour, baking powder,lemon peel and set aside
In a food processor bowl process carrots with on-off turns until finely chopped. Add pecans and 1/2 Cup of sugar, process until pecans are finely chopped.
In large mixing bowl beat butter and cream cheese for 30 seconds. beat in remaining 1 Cup sugar until fluffy. Beat in eggs, one at a time until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mix. Divide batter evenly and place in pans.
PREP. FOR FROSTING

large mixing bowl combine cream cheese, butter and vanilla, beat with electric mixer on medium until light fluffy.gradually beat in powdered sugar to reach consistency.
Number Of Servings:
Number Of Servings:
20

 

 

 

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