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Nancy's Carrot Cake Recipe

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This recipe for Nancy's Carrot Cake is from The Eversmann 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:  
CAKE:
1 lb grated carrots (approx 3 cups)
2 C sugar
1 1/2 C corn or peanut oil (DO NOT SUBSTITUTE)
4 eggs
2 C flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 C chopped pecans

FROSTING:
2 C powdered sugar
1 pkg. 8-oz cream cheese
4 TBS butter, softened
2 tsp vanilla*
Directions:
Directions:
For the cake:
Preheat oven 325ºF. Raise oven rack.

Combine sugar and oil and beat until well blended. Add eggs one at a time beating well. Sift flour, baking powder, baking soda, and salt. Add to oil mixture while beating.

Add carrots and nuts. Blend well. Oil 3 9" cake pans. Line bottoms with wax paper. Pour batter into pans and bake for 45-minutes. Cool on wire racks.

For the frosting:
Sift sugar. Combine all ingredients and beat until creamy. Cover the tops of each cake and then use the remaining frosting over the assembled cake.
Personal Notes:
Personal Notes:
*instead of vanilla substitute bourbon! Tasty!

 

 

 

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