"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Fife
Added: Wednesday, September 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 1/2 c. cooking oil
4 eggs
2 c. cake flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 c. grated carrots
1 c. chopped pecans
1/2 to 1 c. raisins

Directions:
Directions:
Put sugar, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended add raisins, carrots and pecans. Pour batter into 3 greased, 9-inch layer cake pans. Preheat oven to 325 degrees and bake for 30 - 45 minutes. Cool on racks, then ice with frosting below.

FROSTING:
1 c. butter
8 oz. cream cheese
1 lb. confectioners' sugar
2 tsp. vanilla
Mix butter with cream cheese. When well blended, slowly blend in sugar and vanilla

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I made this in a bundt pan and it took longer to cook. Certainly was awesome though! For the frosting I used I package of Happy Cow Cream Cheese, a lump of soft butter and some icing sugar and vanilla. It was fairly runny but worked fine.

 

 

 

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