"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Carrot Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Carrot Cake, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Tuesday, December 23, 2008


3 c flour
3 c sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 1/2 c oil
4 large eggs, slightly beaten
1 tbsp vanilla
1 1/2 c chopped walnuts
11/2 c shredded coconut
1 1/3 c pureed cooked carrots
8 oz can crushed pineapple, drained

Cream Cheese Frosting

8 oz cream cheese, room temperature
6 tbsp butter
3 c confectioners sugar
1 tsp vanilla
1 tbsp lemon juice

350 oven; grease 2 9" springform pans

Sift all dry ingredients into a mixing bowl

Add oil, eggs and vanilla. Beat well.

Fold in walnuts, coconut, carrots and pineapple.

Pour into greased and floured pans

Bake in middle rack of oven 50 minute until edges pull away and cake tester comes out clean.

Cool on cake rack for 3 hours; frost

Cream butter and cream cheese
Beat in sugar and vanilla and lemon.

Number Of Servings:
Number Of Servings:
1 large cake
Personal Notes:
Personal Notes:
2nd place Montgomery County Fair - 1995




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!