"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Carrot Cake Recipe

  Tried it? Rate this Recipe:


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

Carol Latimer-Finethy
Added: Wednesday, November 4, 2009


2 cups all-purpose flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 cups shredded carrots
8 oz. crushed pineapple
1 cup coconut
1/2 cup chopped pecans

2 (8 oz.) cream cheese (full fat), room temperature
2 sticks unsalted butter, room temperature
2 tsp. vanilla
2 tsp. fresh lemon juice
2 boxes powdered sugar

Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.

Sift together in a large mixing bowl: flour, baking powder, baking soda, and cinnamon.

Whisk eggs, oil, and sugar together. Mix in remaining ingredients. Add to dry ingredients. Mix well. Bake 45-50 minutes or until tester come out clean. Cool completely before icing.

For icing: In electric mixer, beat together cream cheese and butter. Add vanilla and lemon juice. Slowly beat in sugar. Spread onto cooled cake.




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!