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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Granny Rapstad's Carrot Cake Recipe

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This recipe for Granny Rapstad's Carrot Cake is from The Rapstad 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:  
Cake
2 cups plus 2 tablespoons of sifted flour
2 teaspoons baking powder
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 and 1/2 cups of wesson oil
4 eggs
3 cups grated raw carrots
1/2 to 1 cup of chopped walnuts.
1 teaspoon vanilla

Frosting
1 8 oz. cream cheese
1/3 cup butter
1 teaspoon vanilla
1 pkg. of powdered sugar.
Directions:
Directions:
Cake
Sift together the dry ingredients.
Add oil and mix well.
Add eggs (one at a time) beating after each addition.
Add carrots, nuts and vanilla.
Bake in 3- 8 inch layer pans or one large cake pan for 25 minutes at 350º.
Cool before frosting.

Frosting
Cream together butter, cream cheese and vanilla. Slowly add powdered sugar as mixing until frosting is creamy.
Personal Notes:
Personal Notes:
We insist that Sherlyn make this in layers. She wraps each layer in cling wrap and freezes them before frosting. By layering this cake you will need to at least double the frosting. Again after frosting the cake the girls and I insist that she pipes the top and bottom edges with even more frosting. We serve this cold.

 

 

 

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