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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kintzel, Bone Marrow Transplant
Added: Friday, September 12, 2008


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)


˝ 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

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.

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