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"The belly rules the mind."--Spanish Proverb

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from The Zuelke Family 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 ingredients:
3 c flour
2 c sugar
3 tsp cinnamon
1 1/4 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
1 c sweetened coconut
1 c crushed pineapple
3 large eggs beaten
1 1/2 c vegetable oil
2 tsp vanilla
2 c grated carrots
1 1/2 c chopped walnuts

Frosting:
6 oz cream cheese
1/2 c softened butter
1 lb box powdered sugar
2 tsp vanilla
Directions:
Directions:
Cake:
Combine dry ingredients. Drain pineapple, reserving juice. Make a well in the center of the dry ingredients: add juice, eggs, oil and vanilla. Blend well. Add pineapple, carrots, nuts and coconut, mixing well. Turn into a tube pan
Bake 325º for 1 1/2 hours. Cool for 10 minutes. Remove from pan and cool to room temperature.

Frosting:
Mix all frosting ingredients together and beat till smooth.Frost top with Cream Cheese frosting, drizzling some down the sides.
Number Of Servings:
Number Of Servings:
Depends on who's eating it.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Andy's favorite cake.

 

 

 

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