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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Cake Recipe

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This recipe for Carrot Cake is from Deb's favorites to cook ... Ron's favorites to enjoy!, 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. sifted flour
1 1/2 tsp. soda
2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1/4 tsp. allspice
2 c. sugar
1 1/2 c. salad oil
2 c. carrots, finely grated
1/2 c. nuts
4 eggs
1 8-oz. can crushed pineapple
1/2 - 1 c. coconut

Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
3 3/4 c. powdered sugar
Directions:
Directions:
Sift together flour, baking powder, soda, salt, cinnamon, allspice, and nutmeg. Add sugar, oil, and eggs. Mix well. Add pineapple, carrots, nuts, and coconut; mix thoroughly. Pour batter in either 3 round inch greased pans or one 9x13 inch greased pan. Bake at 350º for 45-60 minutes (insert toothpick)

Frosting:
Cream together in order; butter, cream cheese, powdered sugar, and vanilla. Frost cooled cake.

 

 

 

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