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Kelly Lee's Carrot Cake Recipe

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This recipe for Kelly Lee's Carrot Cake is from The DiSalvatore 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:
1/2 c. chopped nuts
2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups sugar
4 eggs
1 1/2 c. vegetable oil
2 cups finely grated carrots
1 small can crushed pineapple (8 1/2 oz.)

Icing:
2 1/2 cups powdered sugar
1 stick of butter
1 8 oz. pack of cream cheese
1 tsp. vanilla
1/2 c. chopped pecans
Directions:
Directions:
Preheat oven to 350°F.
1. Beat eggs.
2. Add sugar and oil; beat well.
3. Sift dry ingredients into mixture; beat well.
4. Add carrots and pineapple; stir.
5. Bake at 350°F for 35 minutes (or when toothpick inserted into middle comes out clean).

Makes 4, 8 inch layers or 3, 9 inch layers.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
10-15 min
Personal Notes:
Personal Notes:
My good friend, Kelly Lee, worked at Williams-Sonoma and received this secret family recipe from an elderly customer. If you have discerning taste and really like carrot cake, this is the one!

 

 

 

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