"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cake, Carrot with Cream Cheese Frosting Recipe

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This recipe for Cake, Carrot with Cream Cheese Frosting, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, room temperature
2 cups sugar
1 1/2 cups of light oil
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon (optional)
2 teaspoons vanilla
1 1/2 cups grated carrots
1 cup pecans
20 oz crushed pineapple (drained)

Cream Cheese Frosting:

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
2 teaspoons vanilla
16 oz powdered sugar

Directions:
Directions:
Mix together the 3 eggs, 2 cups sugar, and light oil.
Mix together the 3 cups flour, baking soda, salt, cinnamon (if desired), vanilla, carrots, pecans, and (drained) pineapple.
Combine both mixtures together with only enough mixing to combine, do not over mix.
Bake it in a 10" tube pan for 1 hour and 15 minutes.
(make sure to use a 10" tube pan or you'll need to adjust the baking time)
Cream Cheese Frosting:
Mix together the butter, cream cheese, vanilla, and powdered sugar.
Frost the cake, after it has completely cooled.

 

 

 

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