"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Cake with Silky Lemon Frosting Recipe

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Carrot Cake with Silky Lemon Frosting image


This recipe for Carrot Cake with Silky Lemon Frosting, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

White, Hilda
Added: Tuesday, October 17, 2006



3 c. sifted flour
2 tsp baking soda
1 tsp ground cinnamon
1 ts ground ginger
1/2 tsp salt
3 eggs
1 1/2 c. sugar
3/4 c. mayonnaise
1 (8oz) can crushed pineapple
3 c. coarsely shredded carrots
1 c. raisins
1 c. chopped walnuts or pecans


1 pkg (8oz) cream cheese
1/2 cup margarine
1/2 cup unsifted 10X sugar
2 Tbs lemon juice
1 tsp grated lemon

Grease and flour a tube pan. Drain pineapple reserving 1/2 cup juice.
Combine and mix the flour, baking soda, cinnamon, ginger and salt. In a separate bowl, mix at medium speed, eggs, sugar, mayonnaise, pineapple and 1/2 c. pineapple juice, until well blended. Gradually beat in the flour mixture until well mixed. Stir in the carrots, raisins and walnuts. Bake at 350F for 50 - 55 minutes. Cool and frost with Silky Lemon Frosting.
In a small bowl with mixer at low speed, beat softened cream cheese and margarine until smooth. Beat in 10X sugar and beat until light and fluffy. Beat in lemon juice and lemon rind. Use to frost Carrot Cake




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