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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CARROT CAKE Recipe

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This recipe for CARROT CAKE is from Family Cookbook , 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:  
4 EGGS
2 ½ CUPS FLOUR
2 TBSP WHEAT GERM
2 CUPS SUGAR
2 TSP GROUND CINNAMON
2 TSP BAKING SODA
1 TSP SALT
1 CUP VEGETABLE OIL
3 JARS (4 ½ oz) STRAINED BABY CARROTS
½ CUP WALNUTS CHOPPED
Directions:
Directions:
PREHEAT OVEN TO 350
IN LARGE BOWL BEAT EGGS AT MEDIUM SPEED WITH MIXER. ADD DRY INGREDIENTS. BEAT AT LOW SPEED TO COMBINE. ADD OIL & CARROTS & WALNUTS (OPTIONAL). BAKE AT 350 30-35 MINUTES UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY & FROST WITH CREAM CHEESE FROSTING.

CREAM CHEESE FROSTING

8 OZ CREAM CHEESE
4 TBSP MARGARINE OR BUTTER
1- 3/4 CUP CONFECTIONSERS SUGAR
1/4 TSP VANILLA

MIX TOGETHER & FROST CAKE

 

 

 

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