"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Rambo
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 c sugar
1 c oil
4 eggs
1 tsp vanilla
2 c all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp baking soda
2 cups lightly packed shredded carrots
1 can (8 oz) crushed pineapple, well-drained
1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:
1 stick butter
8 oz. cream cheese
1 box confectioners sugar
2 tsp vanilla

Directions:
Directions:
Cake:
Stir together sugar and oil. Beat in eggs, one at a time, then stir in vanilla. Stir in flour, baking powder, cinnamon and baking soda. Add carrots, pineapple and nuts; stir just to blend. Pour batter into a greased and floured 9x13 pan or a 10-inch bundt pan. Bake at 350 for 45 minutes if using a rectangular pan, 55 minutes if using a bundt pan. Cool in pan on a wire rack for 15 minutes, then turn out of pan and finish cooling on a wire rack.

Frosting:
Soften butter and cream cheese and beat together. Add sugar and vanilla. Beat well. Wait until cake is completely cool to frost.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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