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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting is from Moffitt Employee 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:  
2 cups sifted all purpose flour
2 tsp. baking powder
1 ˝ tsp. baking soda
1 ˝ tsp. salt
2 tsp. cinnamon
˝ tsp. nutmeg
˝ tsp. allspice
2 cups sugar
1 ˝ cups canola oil
4 eggs
2 cups finely grated carrots
(1) 8 ˝ oz can of crushed pineapple (drained)
˝ cup chopped nuts (your choice) walnuts and pecans both work well
2 oz flaked coconut (optional)

CREAM CHEESE FROSTING INGREDIENTS

˝ cup sweet or lightly salted butter (soften)
(1) 8 oz package of cream cheese (soften) reduced fat ok
(1) tsp. vanilla extract
2 cups confectioners’ sugar (powdered sugar 10X)

Mix all the ingredients well and spread over cooled cake
Directions:
Directions:
In a sifter, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
Pour into three 9” round layer cake pans that have been greased and lightly floured. This can also be put in a large pan ( 11”x15” or16” X 3’) that has also been greased and floured. Using either pan bake @ 350* for 40 mins. If not done, let bake another 5 mins. Cool for 15 mins before removing from pan.
Number Of Servings:
Number Of Servings:
8

 

 

 

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