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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Kellner Family Cookbook over a 96 year Collection, 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:  
2 cups bisquick baking mix
½ cup packed brown sugar
½ cup chopped nuts
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 ½ cups shredded carrots
⅓ cup vegetable oil
3 eggs
Cream cheese frosting (see bottom of page)
¼ cup chopped nuts
Directions:
Directions:
Heat oven to 350 degrees. Grease and flour square 9 X 9 X 2 inch pan. Beat all ingredients except cream cheese frosting and 1/4 cup of nuts on low speed,scraping bowl constantly for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.

Pour into cake pan, Bake until wooden toothpick inserted into the center of the cake comes out clean (about 30 minutes). Cool; frost with cream cheese frosting, sprinkle with cup of nuts. Refrigerate any remaining cake.

Cream Cheese Frosting;

Mix 1 package (3 oz.) cream cheese, softened, 2 cups powered sugar, 1 tbsp. margarine or butter softened and 2 to 3 tsp. milk until smooth.

 

 

 

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