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RUBY'S CARROT CAKE Recipe

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This recipe for RUBY'S CARROT CAKE is from The Horth Family Cookbook Project, 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:  
FOR CAKE:
2 C FLOUR
2 C SUGAR
1 TSP BAKING POWDER
1 TSP BAKING SODA
2 TSP CINNAMON
3 C FINELY SHREDDED CARROTS
1 C COOKING OIL (CANOLA)
4 EGGS
1/2 C CHOPPED WALNUTS (OPTIONAL)

FROSTING:
1 8 OZ PACKAGE CREAM CHEESE
1 STICK BUTTER
2 TSP VANILLA
1 BOX POWDERED SUGAR
Directions:
Directions:
CAKE:
COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA & CINNAMON IN BOWL. ADD CARROTS, OIL & EGGS. BEAT WITH MIXER UNTIL ALL INGREDIENTS ARE THOROUGHLY COMBINED. IF ADDING WALNUTS, MIX IN BY HAND. POUR INTO 2 GREASED, ROUND 9" PANS. BAKE AT 350º FOR 30 - 35 MINUTES OR UNTIL TOOTHPICK INSERTED IN THE CENTER OF CAKES COMES OUT CLEAN. COOL FOR 10 MINUTES. REMOVES CAKES FROM PANS & COOL THOROUGHLY BEFORE FROSTING.

FOR FROSTING:
ALLOW CREAM CHEESE & BUTTER TO SOFTEN IN BOWL (ABOUT AN HOUR OR SO). BEAT THE CREAM CHEESE, BUTTER & VANILLA UNTIL LIGHT & FLUFFY. GRADUALLY BEAT IN THE POWDERED SUGAR, ADDING SMALL AMOUNTS & COMBINING WELL. AFTER USING 1/2 OF THE BOX, TASTE AFTER EACH SMALL ADDITION OF SUGAR UNTIL YOU GET TO DESIRED SWEETNESS. (I USUALLY USE ABOUT 3/4 OF THE BOX). FROST THE TOP PART OF THE BOTTOM LAYER FIRST. PUT TOP LAYER ON & FROST WHOLE CAKE.
REFRIGERATE FOR AT LEAST 2 HOURS BEFORE SERVING. STORE ANY LEFTOVERS IN REFRIGERATOR.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
ABOUT 1 HOUR
Personal Notes:
Personal Notes:
GRINDING UP THE CARROTS IN THE FOOD PROCESSOR IS THE MOST TEDIOUS PART OF THE RECIPE. ONCE YOU DO THIS, THE CAKE IS VERY SIMPLE TO MAKE & COMES OUT FABULOUS!

 

 

 

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