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Carrot Cake Recipe

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This recipe for Carrot Cake is from A Family Cookbook for Jennie and Vincent, 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:  
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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