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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Arliss' Carrot Cake Recipe

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This recipe for Arliss' Carrot Cake is from The Madson 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:  
3 eggs
2 c. flour
3/4 c. oil
2 t. baking soda
3/4 c. buttermilk
1/2 t. salt
1 c. brown sugar
2 t. cinnamon
1 c. sugar
1 (8 oz.) can crushed pineapple,
2 t. vanilla
drained

2 c. grated carrots
Frosting:
3/4 c. coconut
8 oz. cream cheese
2 c. chopped nuts
1/2 c. oil

4 c. powdered sugar

1 t. vanilla
Directions:
Directions:
Preheat oven to 350º. Grease and flour two layer pans.
Beat eggs. Add oil, buttermilk, brown sugar, sugar and vanilla. Mix well.
Add flour, baking soda, salt and cinnamon and beat well.
Fold in crushed pineapple, grated carrots, coconut and chopped nuts.
Bake 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then turn out on cooling rack.
Mix frosting ingredients and frost when cool. Can also use frosting from pumpkin bar recipe.

 

 

 

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