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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Green 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:  
3 c flour
2 c sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder

4 large eggs
1 1/2 c vegetable oil
t tsp. vanilla extract
3 c grated carrot
1 c chopped walnuts
1 c crushed pineapple, drained
25 maraschino cherries, halved


Frosting
Cream together:

1 lb. confectioner sugar
1 tsp. vanilla
8 oz. cream cheese
1/2 c unsalted butter
Directions:
Directions:
In a large bowl, sift together flour, sugar, baking soda, baking powder, cinnamon and salt.
Make a well in center; add eggs, oil and vanilla. Combine well. Stir in carrot, walnuts, pineapple and cherries. Combine well.

Grease bottom of 2 loaf pans (8 ½ x 4 ½ x3) and dust with flour. (I use 1 tube pan rather than loaf pans)

Bake 350 degrees for 1 hour and 15 minutes or until tester comes out clean.

Let cakes cool in pan for 15 minutes and then turn out onto rack.

Frost cake when cool.
Personal Notes:
Personal Notes:
This is the best carrot cake recipe I have ever tasted and it was given to me by Joan Robbio in 1982. It has withstood the test of time very well.

 

 

 

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