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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Cake Recipe

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This recipe for Carrot Cake is from ~The Gilchrist Girls~, 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:
3 eggs
1 1/4 cup vegetable oil
1 8oz can crushed pineapple, undrained
1 cup chopped nuts
2 cups grated carrots
1 1/2 tsp vanilla
2 cups sugar
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Creamy Frosting:
3 Tbsp flour
1 cup milk
1/2 cup butter
1/2 cup margarine
1 cup sugar
2 tsp vanilla

OR~
8 oz cream cheese
1 stick butter
1 box confectioners' sugar
coconut
Directions:
Directions:
Cake: Beat eggs until fluffy. Add oil, pineapple, nuts, carrots, and vanilla. Blend well. Sift together dry ingredients. Gradually add to above mixture, mixing thoroughly. Grease and lightly flour a 10 inch bundt pan. Pour in the batter and bake 325º for 1 hour. Cool.

For Creamy Frosting: In a saucepan, compbine the flour and milk. Heat until thick and bubbly, stirring constantly; set aside to cool. In a mixing bowl, cream together the butter, margarine, sugar , and vanilla. Gradually add the flour and milk mixture; blend thoroughly. Frost cake when completely cooled.

OR~
Combine butter and cream cheese. Beat until smooth. Gradually add confectioners sugar. May add coconut if desired. (Momma's used this one)
Number Of Servings:
Number Of Servings:
10-15
Personal Notes:
Personal Notes:
This was momma's favorite carrot cake recipe. She always used the cream cheese frosting with coconut.

 

 

 

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