"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Cake Recipe

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

Alicia Tucker
Added: Saturday, September 26, 2009


2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
4 eggs, beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots
1 8-oz. can crushed pineapple, drained
1/2 cup pecans, chopped

1/2 cup butter, at room temperature
8 oz. cream cheese, room temperature
2 tsp. vanilla extract
1 16-oz. box confectioners sugar

Preheat oven to 350

Grease and flour 3 8-in round cake pans.

1) Mix together the flour, sugar, baking powder, baking soda, and cinnamon. Add the eggs and vegetable oil and stir until well blended. Fold in the carrots, pineapple, and pecans.
2) Pour one-third of batter into each pan and bake for 30 minutes, or until a toothpick comes out clean.
3) Cool cakes in pan for 15 minutes, and then remove from pans and cool completely on a wire rack.
4) In a large bowl, cream together the butter and cream cheese with an electric mixer at medium speed until light and fluffy.
5) Add the vanilla, reduce speed to low and gradually beat in the confectioners sugar until the mixture is smooth.
6) Frost the cake.

Number Of Servings:
Number Of Servings:




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