"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Foster - IT
Added: Wednesday, September 9, 2009

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 325 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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