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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake w/ Cream Cheese Frosting Recipe

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This recipe for Carrot Cake w/ Cream Cheese Frosting is from Moreland Family Recipes , 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:  
Ingredients:
4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon (optional)
1/2 tsp baking soda
3 cups finely shredded carrots (lightly packed)
3/4 cup cooking oil
Cream Cheese Frosting

Cream Cheese Frosting
1 8oz. package cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla
5-6 cups of powdered sugar
Directions:
Directions:
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9×1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool thoroughly on racks.
Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chipped pecans over frosting. Store cake in the refrigerator for up to 3 days.

Frosting:
Beat cream cheese and butter together with 2 tsp vanilla extract. Gradually add powdered sugar to the mixture, then continue adding more sifted powdered sugar until the frosting reaches spreading consistency.

 

 

 

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