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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Cake Recipe

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This recipe for Carrot Cake is from Pace Family Favorites 2017, 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 Sugar
1 1/4 Cup Vegetable Oil
4 Eggs, beaten
2 Cups Grated Raw Carrots
1 Cup Crushed Pineapple, drained
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 teaspoon Vanilla
1 Cup Coconut
1 Cup Nuts, chopped

Frosting:
1 (3 ounce) Package Cream Cheese, room temperature
2 Sticks Butter, room temperature
2 Cups Powder Sugar
1 teaspoon Vanilla
1/4 teaspoon Lemon Juice
Directions:
Directions:
--For Cake: Preheat Oven to 350º
--Grease and flour 9" X 13" pan.

--Combine sugar and oil.
--Add eggs, carrots and pineapple.
--Add in flour, soda, cinnamon, and salt, mix well.
--Add vanilla, coconut and nuts, blend well.

--Bake for 45-50 minutes.

--For Frosting:
--Cream together all ingredients until proper spreading consistency.

--Frost cooled cake. Sprinkle with more coconut if desired.
Personal Notes:
Personal Notes:
Mildred Mattern is my grandmother.

 

 

 

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