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Grandma's Easter Carrot Cake Recipe Recipe

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This recipe for Grandma's Easter Carrot Cake Recipe is from The Trebbien 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:
3 c sifted flour
1 tsp salt
2 T cinnamon
2 tsp baking soda
2 c sugar
1 1/2 c vegetable oil
3 tsp vanilla
3 eggs
1 20 oz can crushed pineapple with juice
2 c shredded carrots, soaked in pineapple juice at least 15 minutes
1 c chopped walnuts
1 c golden raisins
1 c dried cranberries or dried cherries

Icing:
16 oz cream cheese, softened
2 sticks butter, softened
4 c confectioner's sugar
2 tsp vanilla
Directions:
Directions:
Spray a 13 x 9 inch baking pan with vegetable oil spray. Preheat oven to 350º. Add all cake ingredients in order to a large bowl and mix with a wooden spoon. Pour batter into greased pan and bake for 40-50 minutes until light brown on top and spongy to the touch.
While cake cools, make icing. Beat cream cheese and butter with mixer and gradually add confectioner's sugar and vanilla. Once cake is completely cool, ice cake in baking pan or turn cake out onto serving plate and ice on plate.
Personal Notes:
Personal Notes:
Recipe courtesy of Alma Helpling!

 

 

 

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