"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thomas Ashcroft
Added: Thursday, May 31, 2007


3 large Eggs -- Beaten
2 cups Sugar
1 cup Salad Oil -- + 2 Tbps
2 cups Sifted Cake Flour -- + 1 Tbps
1 1/8 teaspoon Cinnamon
1 teaspoon Nutmeg
1 1/2 teaspoon Salt
1 tablespoon Baking Soda
1 1/2 cup Coconut
2 cups Grated Carrots
1 cup Crushed Pineapple, Drained -- + 2 Tbps
1 cup Chopped Walnuts
1 cup Raisins
3/4 cup Soft Butter
12 ounces Cream Cheese
3 cups Confectioner's Sugar
1 1/2 teaspoon Vanilla
1 teaspoon Cinnamon

Preheat oven to 350 degrees. Grease and flour three 8"
layer cake pans.
With mixer on high speed, cream eggs, sugar and oil
until creamy and
thick, 3 to 5 minutes. Sift together flour (which has
been sifted once,
remember!) cinnamon, nutmeg, salt and soda. Slowly add
1/3 of dry to egg
mixture; beat well. Repeat with remaining dry
ingredients, beating well
after each addition. Batter will be stiff. One at a
time, fold in
coconut, carrots, pineapple, walnuts and raisins.
Divide batter among
prepared pans. Bake for 40 to 45 minutes until tester
inserted in the
middle comes out clean. Let cakes cool in pans 5
minutes before turning
out onto racks to cool completely.

For Frosting: Cream butter and cream cheese. Add
vanilla and cinnamon.
Slowly add confectioner's sugar and beat until smooth
and spreadable.
Frost cooled cake.


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 to 2 hours
Personal Notes:
Personal Notes:
Not too difficult to make but it does or can take time.




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