"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Carrot Cake and Frosting Recipe

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This recipe for Carrot Cake and Frosting, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ida Ellis
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4 eggs
2 c. sugar
1 c. Mazola Corn Oil
2 c. plain flour
2 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. grated carrots
1/3 c. chopped nuts
1/2 c. raisins

Frosting:
1/2 c. butter
3 oz. cream cheese
1 tsp. vanilla
3 3/4 c. confectioners sugar
2 to 3 tbsp. milk

Directions:
Directions:
Cake:
Mix: 4 eggs, 2 c.sugar, 1c. Mazola corn Oil
Combine: 2 c. plain flour, 2 tsp. cinnamon, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/4 tsp. nutmeg
Add to egg mixture
Stir in: 2 c. grated carrots, 1/3 c. chopped nuts, 1/2 c. raisins
Pour into 2 greased and floured 9 in. round pans
Bake @ 350 for 35 to 40 min
Cool in pan 10 min , then on wire racks
Frosting:
Cream: 1/2 c. butter, 3 oz. cream cheese
Beat in: 1 tsp. vanilla, 3 3/4 c. confectioners sugar, 2 to 3 tbsp. milk
Spread on cooled cake
Sprinkle with chopped nuts

 

 

 

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