"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 Icing Recipe

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This recipe for Carrot Cake with Cream Cheese Icing, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake
2 c flour
2 tsp baking powder
1 1/2 tsp baking soda
2 c sugar
4 eggs
1 c oil (applsauce may be substituted)
1 1/2 c crushed pineapple (from a can is fine)
2 c carrots, grated
3/4 c chopped nuts

Icing
8 oz Philadelphia Cream Cheese (not reduced fat)
1 box powdered sugar
8 tbsp butter, at room temperature
2 tsp vanilla

Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit.

Cream the sugar and oil (or applesauce) together in a stand mixer, fitted with the paddle attachment, until light and fluffy. Add the eggs, one at a time, combining well between.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Combine the dry ingredients with the egg mixture just until incorporated. Add the pineapple, carrots and nuts and stir until evenly distributed.

Divide among 3 greased, floured and parchment-papered 9 inch cake pans and bake 30-35 minutes. Remove from oven to a cooling rack and cool for 1 1/2 hours before icing.

When cake is totally cool, remove from pans. Remove parchment paper. Ice the top of the first layer (approximately 1/4 inch of icing, spread evenly) and top (up side up) with the second layer, iced the same way. If you want the cake to look old fashioned, place the top layer rounded side up on top of the second. For a more formal look, place the flat side up. Spread icing over the top and on all sides. Decorate with chopped nuts and or orange and green colored icing piped on in the shape of carrots and greens.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour 30 minutes (includes cooking time)
Personal Notes:
Personal Notes:
This recipe is courtesy of Sally Taylor, wife of Dr. Jon Taylor, DVM. The Taylors lived just up loop 225 from us and his first clinic was in the doctor's office just across Clark Street from our house. They went to our church and Sally made this for a church luncheon. I have made it with the cooking oil, but never with the applesauce. I have replaced cooking oil with applesauce in other recipes and it has no detrimental effect. It should be fine.

 

 

 

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