"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Cake & Frosting Recipe

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This recipe for Carrot Cake & Frosting, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Meyer) Reed
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
4 eggs
1 1/2 cup oil
2 tsp. baking soda
1 tsp. salt
2 cups sifted flour
3 tsp. cinnamon (heaping can never be too much)
2 tsp. vanilla

Frosting:

1/2 cup butter -softened
8 oz. cream cheese - softened
1 lb. confectioners sugar
1 tsp. vanilla
3 cups grated carrots (3 or 4)
1 cup chopped nuts

Directions:
Directions:
Cream together sugar & eggs, blend in oil. Sift together soda, salt, flour, cinnamon & add to creamed mixture - blend. Fold in carrots.

Bake in 2 9" round, greased & floured pans @ 350 35-40m min.

Frosting:
Beat butter & cream cheese together & add vanilla, sugar. If is seems too stiff, beat in 2 or 3 Tbls. cream to make of spreading consistency.

Personal Notes:
Personal Notes:
I make birthday cakes for 5 of my regular friends here and several always request this when their birthdays are coming up. I also take this to some pot luck dinners for my church, womens club and historical society and am constantly asked for the recipe.

 

 

 

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