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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Carrot Cake Recipe

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This recipe for Carrot Cake is from Florence Hardy's 80th Birthday 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 c. sugar
1 1/3 c. canola or veg. oil
3 xl. eggs
1 tsp. vanilla
2 1/2 c. plus 1 T. flour divided
2 tsp. cinnamon
2 tsp. soda
1 1/2 tsp. kosher salt
1 c. raisins
1 c. chopped walnuts
1 lb. carrots, grated
1/2 c. fresh pineapple diced

For Frosting:

3/4 lb. cream cheese
1/2 lb. unsalted butter
1 tsp. vanilla
1 lb. powdered sugar

Directions:
Directions:
Butter 2- 8in. round cake pans. Line with parchment paper, then butter and flour the pans.
Cream sugar, oil, eggs and vanilla. Sift 2 1/2 c. flour, cinnamon, baking soda and salt. Add to wet ingredients. Toss raisins and walnuts in 1 T. flour. Fold in carrots and pineapple. Bake 55 - 60 min.
Cream cream cheese, butter and vanilla until smooth. Add sifted powdered sugar and frost cake.

Personal Notes:
Personal Notes:
Discovered this recipe this year watching Barefoot Contessa. Mama came for Sunday lunch and just loved it. Now whether she's with us or not...she is always saved a piece of this and it's either taken to Whitehouse or frozen until I see her.

 

 

 

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