"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jason's Carrot Groom's Cake Recipe

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This recipe for Jason's Carrot Groom's Cake, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Johns
Added: Sunday, October 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 1/2 cups oil
4 eggs
2 3/4 cups flour
2 tsp. baking powder
2 tsp. soda
1 tsp; cinnamon
1 tsp. salt
1 1/2 cups crushed pineapple
3 cups grated carrrots
1 cup chopped nuts
1 tsp. vanilla

Icing:
1 8 oz.pkg. cream cheese
1/2 stick oleo
1 lb. pwd. sugar
1 cup chopped pecans
1 tsp. vanilla

Directions:
Directions:
Mix first three ingredients. Beat well. Stir dry ingredients together, add to first mixture with pineapple. Mix in carrots, nuts and vanilla. This is a very large cake. Bake in 4 layers or 2 large loaf pans. Bake at 350 degrees for app. 30-40 minutes, or until a knife inserted in the middle comes out clean. Let cool completely. Ice with cream cheese icing.


Icing:
Cream oleo and cheese together. Mix in powdered sugar and vanilla and beat until fluffy. Add chopped pecans and mix well. Frost cake.

Personal Notes:
Personal Notes:
My friend Opal Fremin and I made Jason and Jami's wedding and groom's cakes. Both were delicious, but the carrot cake was the really big hit. Opal and I worked together teaching Culinary Arts at the vocational school where I work for 6 years. Opal is one of the most creative people I know, and she taught me so much about cooking.

 

 

 

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