"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Cake/Pumpkin Cake Recipe

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This recipe for Carrot Cake/Pumpkin Cake, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Belinda Camarillo
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup vegetable oil
3 eggs
1 1/3 cups of flour
1 1/2 teaspoons baking soda
1 1/2 tsp. of baking soda
1/1/2 tsp of ground cinnamon
1/2 tsp salt
1/2 tsp of vanilla extract
2 cups grated carrots(if you want pumpkin cake, add 1/2 can pumpkin)
for the frosting:
8 oz. soft cream cheese ( you can add more or less to your taste)
1/4 cup butter soft
1 tsp vanilla extract
2 cups confectioner's sugar

Directions:
Directions:
Mix together suar and oil. Cream together. Then one at a time add the eggs. Mix well. In a separate bowl mix together flour, baking soda, baking powder, cinnamon and salt. Then stir it into the egg mixture. Add vanilla extract. Then add carrotsor pumpkin. Pour into a greased pan. Bake at 350degrees for 35-45 minutes. ( do the toothpick trick) If you are making pumpkin cake, the middle will be wet. It is like a pumpkin pudding cake. Then cool. Mix ingredients for frosting until smooth. Frost cake and store in refrigerator.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Okay! Everybody keeps on telling me "Lin could you make the carrot cake or pumpkin cake". Well now I will give you the recipe. Enjoy! The recipe calls for a small square pan. If you want it for a cake size pan double the recipe.

 

 

 

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