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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from The Moffitt Employee Holiday Cookbook, 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:  
1-1/2 c. oil
2 c. sugar
4 eggs
2 c. flour
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 to 2 tsp. cinnamon
2 c. grated carrots
1 c. chopped nuts, pecans or walnuts
1 (8-oz) pkg. cream cheese, softened
1 stick butter
1 box powdered sugar
1 tsp. vanilla
Directions:
Directions:
Cake: Combine oil and sugar. Add eggs one at a time, beating mixture after each egg is added. Gradually add flour, soda, salt and cinnamon. Mix well. Fold in nuts and grated carrots. Bake for 40 minutes at 325º in two 9" round pans (greased and floured or sprayed with non-stick spray). Cake is done when it is light brown on top and toothpick inserted comes out clean. Let cake cool before frosting.

Frosting: Cream butter and cream cheese until creamy. Gradually add powered sugar. Add vanilla. Spread on cooled cake.

 

 

 

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