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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Skogsholm Family 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!

Contributor:  
Contributor:  
Charlotte Skogsholm

Category:
Category:

Ingredients:  
Ingredients:  
Carrot Cake:

3 c unbleached all-purpose flour
3 c granulated sugar
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 c corn oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 c chopped walnuts
1 1/2 c shredded coconut
1 1/3 c cooked pureed carrots
3/4 c drained crushed pineapple

Cream Cheese Frosting:

8 oz. cream cheese at room temperature
6 tbsp. sweet butter at room temperature
2 c confectioners' sugar
1 tsp. vanilla extract
juice of 1/2 lemon(optional but great)

Directions:
Directions:
Carrot Cake:

- Preheat oven to 350F. Grease two 9-inch layer cake pans lined with parchment paper or wax paper.

- Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

- Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from sides and cake tester inserted in center comes out clean.

- Cool n cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners' sugar.

Cream Cheese Frosting:

- Cream together cream cheese and butter in a mixing bowl.

- Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.

- Stir in vanilla, and lemon juice if you use it.

Frosting for a 2-layer cake.

10-12 Portions

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
Prep Time: 2 hours Total Time: 5 hours
Personal Notes:
Personal Notes:
MOIST and YUMMY! The cooked, pureed carrots really make this cake moist. I have a real issue with disgustingly sweet frostings so I tend to reduce the confectioners' sugar in frosting recipies to half and then work up to what tastes good to me. The original recipe started with 3 cups of confectioners' sugar. You may want to start with 1 1/2 cups and work up. I was given the original recipe about 20 years ago by a co-worker who had brought the cake into an event. The copy of the page doesn't show the book name so I can't give them credit.

 

 

 

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