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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Super Carrot Cake Recipe

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This recipe for Super Carrot Cake is from Keith 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:  
3 cups packed shredded carrots
1 T. lemon juice
1 can (20 oz) crushed pineapple in pineapple juice- drained
3 cups unsifted all purpose flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 1/2 cups vegetable oil
5 eggs
2 tsp. vanilla
1 c. flaked coconut
1 c. coarsely chopped walnuts
1 cup chopped raisins
cream cheese frosting (see directions)
Directions:
Directions:
Preheat oven to moderate (350 F). Line bottom of 10" tube pan with waxed paper ring. Grease and flour paper and sides and tube of pan.

Combine carrots and lemon juice in small bowl. Squeeze as much liquid as possible from pineapple. Combine flour, sugar, baking powder, soda, salt, cinnamon, cloves, nutmeg and allspice in bowl. Beat in oil until blended. Mix in carrots. Beat in eggs, one at a time. Stir in vanilla, coconut, walnuts, raisins, and pineapple until well blended. Pour batter into prepared tube pan.

Bake in 350 F oven for 1 1/2 hours or until wooden pick inserted in center of cake comes out clean and cake shrinks from side of pan. Cook cake in pan on wire rack 5 minutes. Remove cake from pan. Cool to room temperature on rack.

Frost top of case with cream cheese frosting. Decorate with walnut halves and pineapple chunks.

Cream Cheese Frosting:
Beat together 1 pkg. (3 oz) cream cheese, softened and 1/4 (1/2 stick) unsalted butter in bowl until smooth and fluffy. Add 1 1/2 cups sifted confectioners sugar, beat until light and fluffy. Thin with lemon or pineapple juice, if necessary.

 

 

 

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