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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Cake Recipe

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This recipe for Carrot Cake is from Cooking in Cottontown, 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 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

Icing:
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
Directions:
Directions:
Preheat oven to 350º 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.

 

 

 

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