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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Bernardy 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 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1½ c. vegetable oil
4 eggs
1 tsp. vanilla
3 c. grated raw carrots

Cream Cheese Filling and Frosting:
1 8oz pkg. cream cheese, softened
½ c. butter
1 pound box powdered sugar, sifted
1 tsp. vanilla
Directions:
Directions:
Cake:
Sift dry ingredients together three times. Add vegetable oil slowly. Beat 8-10 minutes. Beat in eggs one at a time. Stir in vanilla. Fold in carrots. Place in three 9-inch layer pans. Bake at 350 degrees for 30 minutes or until done.

Cream Cheese Filling and Frosting:
Cream cream cheese and butter. Add remaining ingredients and mix thoroughly. Spread between layers and on top of cake.

(Aunt Arlene makes only half the frosting recipe and says it is plenty.)
Personal Notes:
Personal Notes:
This is the Cake cousins Roxanne and Renee request for their birthdays.

 

 

 

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