"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Carrot Cake, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa King
Added: Sunday, June 15, 2008


2 Cups flour
2 tsp. Baking power
1 1/2 tsp. Soda
1 tsp salt
2 tsp. Cinnamon

1 1/2 cups oil
2 cups sugar
4 whole eggs, one at a time
continue beating

2 cups fine grated raw carrots
1 cup well drained crush pineapple
1/2 cup chopped nuts

1 cube margarine or butter
1 8 oz. Pkg. Cream cheese
1 tsp. Vanilla
1 pkg. Powdered sugar

Sift together first 5 ingredients (through cinnamon).
Then add the oil, sugar and eggs (one at a time).
Lastly, add the grated carrots, crushed pineapple and chopped nuts.
Bake @ 325 45 to 50 minutes in 9 x 13 greased pan.

Cool cake completely, then:
Cream cheese & margarine
until creamy, add vanilla & sugar
gradually, beat til thick enough and frost cake.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!