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"Hunger is the best sauce in the world."--Cervantes

Carrot Cake-From Crumbs Bakery, Athens Ohio Recipe

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This recipe for Carrot Cake-From Crumbs Bakery, Athens Ohio is from Our 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 Ingredients:
2 Cups All-Purpose Flour
2 Tps. Baking Powder
1½ Tps. Baking Soda
1 Tsp. Salt
2 Tps. Cinnamon
1 Tsp Nutmeg
1½ Cups Canola Oil
2 Cups Sugar
4 Eggs
2½ Cups Grated Carrots
1 Large Can Crushed Pineapple
1½ Cups Walnuts or Pecans, chopped
1 Tsp Vanilla Extract


Cream Cheese Frosting Ingredients:
2 Packages of Philadelphia Cream Cheese softened
1 Cup of Powdered Sugar
1 Tbsp. Vanilla Extract
Mix above ingredients until thoroughly mixed.
Directions:
Directions:
Pre-heat oven to 350 degrees.
Mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
Combine oil and sugar in another large mixing bowl and beat with an electric mixer until well combined; add one egg at a time, beat well after each addition.
Add flour mixture to egg mixture, beat thoroughly.
Add carrots, pineapple (with juice from the can), walnuts, and vanilla to mixture.
Mix thoroughly.
Spread evenly into 2 greased 9” cake pans.
Bake for 1 hour or until a toothpick comes out of the cake clean.
Let cool before removing from pans.
Frost with Cream cheese frosting.
Dust with chopped walnuts.

 

 

 

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