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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Carrot Cake with Silky Lemon Frosting Recipe

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This recipe for Carrot Cake with Silky Lemon Frosting is from Salem United Methodist Church Cookbook , 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
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


Frosting:

1 pkg (8oz) cream cheese
1/2 cup margarine
1/2 cup unsifted 10X sugar
2 Tbs lemon juice
1 tsp grated lemon
Directions:
Directions:
Cake:
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 350ºF for 50 - 55 minutes. Cool and frost with Silky Lemon Frosting.
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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